Which flour contains the most starch?

Cake flour is known for containing the highest amount of starch among the types of flour listed. This is due to its very fine milling process and lower protein content compared to other flours. Cake flour is typically made from soft wheat and has a higher starch content, which allows it to absorb moisture and create a light, tender crumb in baked goods like cakes and pastries.

In baking, starch plays a significant role as it gelatinizes when heated, providing structure and stability to the final product. The high starch content in cake flour contributes to a delicate texture, making it ideal for light and airy cakes. The low protein content also reduces gluten formation, which is crucial in achieving the desired cake texture.

Whole wheat flour, while nutritious, contains more protein and fiber than cake flour, leading to a denser texture in baked goods. Instantized flour is pre-gelatinized and designed to dissolve easily in liquids, which modifies its starch content slightly, while durum flour, used primarily for pasta, has a very high protein content and a lower starch to protein ratio, making it less suitable for soft bakery products.