Searching for the difference between weak and strong flours?

Answer 1

All purpose flour has more gluten, a strong flour.
Cake and Pastry has less gluten, a weak flour.
All purpose is made from winter wheat, spring wheat becomes cake and pastry.

Answer 2

I assume you're refering to the amount on gluten in flours, which is a protien that coagulates as it cooks and sort of holds the food together. Pastry flour is lowest in gluten, followed by cake flour and then bread flour. You can see this in the end result -- breads are harder, stiffer, and harder to break apart than cakes and pastries. If you're making bread, the more developed the gluten is, the better it will hold together. Gluten is developed by working the dough, which is why dough is kneaded. That's also why masehd potatoes get sticky and goopy when they're over-beaten.

Answer 3

The higher the gluten (protein), the stronger it is.