Which of the following is true regarding flour?

The statement regarding cake flour having the least and the weakest gluten is correct. Cake flour is specifically milled from hard wheat varieties that have a lower protein content compared to all-purpose and bread flour. Typically, cake flour contains about 7-9% protein, which results in a softer flour that produces tender cakes and pastries due to its finer texture and lower gluten-forming potential. This weaker gluten structure is desirable for baked goods where a delicate crumb is preferred, such as in cakes.

Understanding the characteristics of different types of flour is fundamental for achieving the desired outcome in baking. The texture and structural integrity of the baked product hinge significantly on the flour's protein content and gluten quality. Cake flour’s lower protein content means it develops less gluten when mixed, creating a softer texture that is crucial for cakes.

Other types of flour, like all-purpose and bread flour, generally have higher protein content, which aids in creating more gluten and contributing to the structure and chewiness of breads and other baked goods. This is essential for understanding how to select the right flour for different baking purposes.