consists of soft wheat flour and has less gluten strength than a bread flour.
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is a soft wheat flour which is generally a short patented flour containing less than 10% protein. Such flours are low in water absorption and are of short mixing time and tolerance. It is used in chemically leavened cakes, cookies, and pastries.
Warren, A.B., D.L. Hnat, and J. Michnowski. 1983. Protein fortification of cookies, crackers, and snack bars: uses and needs. Cereal Foods World 28(8): 441 - 444.
Modified and compiled for the FOOD RESOURCE, Public Health and Human Sciences, Oregon State University