Pastry flour is a soft flour obtained from soft white wheat or soft red winter wheat. It contains less protein (gluten) and has a finer texture, resulting in baked goods that are soft and tender. High-protein flours, when combined with yeast, create large air bubbles, a more open structure, and chewiness. In contrast, less protein, combined with weaker leavening agents like baking powder and baking soda, forms smaller bubbles and a more delicate texture. Pastry flour is commonly used for cookies, muffins, pastries, pancakes, biscuits, doughnuts, croissants, Danish, puff pastry,and pie crusts.