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What is pastry flour? Why is it recommended for making pastry?
Pastry flour is a flour lower in protein than all-purpose flour. Pastry flour may have 7-9% protein; whereas all-purpose flour should have 9-11% protein. Certainly, there are all-purpose flours low in protein. These are generally those made from soft wheats found in the Southeast or the Pacific Northwest. The lower amount of protein decreases the development of gluten. However, it should be remembered that some development of gluten is necessary for the preparation of a flakey pastry.

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