Is there a difference between whole wheat flour and whole wheat pastry flour?

Answer 1

Pastry flour has less protein than regular flour. Less protein means less gluten development which is what you want for delicate items like pastries and cakes. High protein and high gluten is for pizza crust, bread, etc.

Answer 2

Regular whole wheat flour is used for making Whole wheat bread & rolls, whereas the whole wheat pastry flour is used for making pastry desserts, like eclairs, but more like Puffs ( various flovors & ingredients),
whol wheat pancakes, or almond pastries.

Answer 3

Whole wheat pastry flour is ground finer than regular whole wheat flour.

Answer 4

No, they advertise it that way as a selling feature, they do the same with bread flour. Although sometimes flour can be more finely ground in pastry flour. White bread flour is unbleached and heavier than plain white flour used for yorkshire pudding,pastry etc. S.R. flour is finely ground because it is used for cakes.I personally prefer white unbleached flour for yorkshire pudding.