Whole Wheat Pastry Flour
Posted by Smiley Face on Sep 19, 2007 · Member since Aug 2007 · 2 posts
Can any one tell me what is the difference between whole wheat pastry flour and just regular wheat flour. I have been making The special oat meal cookies and it requires WWPF but i use regular wheat flour. The cookies taste good but they are a bit hard. Is there anything i can do about that.
Whole wheat pastry flour is ground much finer than regular whole wheat flour. I do not know what any other differences are except that I do use whole wheat pastry flour instead of unbleached all purpose flour in sweet bread recipes (muffins, cakes, etc.). Whole wheat pastry flour always works and does not turn out with the same texture as whole wheat flour.
Pastry flour also has a lower protein content than normal all purpose flour. Whole wheat pastry flour is the analogue in the whole wheat world.
Could you be overworking the cookie dough? With a lower protein flour it's a bit harder to overwork it, because less gluten will develop. Try to mix it for as short a period as possible...
Whole wheat pastry is a more finely ground whole wheat flour.
Whole wheat pastry flour is more nutritous and is good for delicate pie crusts, pastries and biscuits.
EDIT. Previous post should read "nutritious" not "nutritous." My bad.