Question

nutrition food and wellness
13 of 14
which of the following types of flour creates the least amount of gluten?
cake and pastry flour
gluten flour
bread flour
all - purpose flour

Explanation:

Cake and pastry flour has a lower protein content compared to other flours. Since gluten is formed from wheat proteins, lower protein content means less gluten formation. Gluten flour is high in gluten (as the name suggests). Bread flour is high - protein to create a lot of gluten for a chewy texture. All - purpose flour has a moderate protein content.

Answer:

Cake and pastry flour