Cooking4Fun
Senior Cook
Is there a simple way to measure the amount of glutton contained in flour?
Actually, flour does not contain gluten. Gluten is a byproduct of making dough. It is created from the proteins in the flour that you make dough with.
Every flour you buy should have the protein content on the package, 11.7%, 10.0% etc. Higher protein content results in higher gluten in the end product.
As to products other than flour, I'd bet you can find all kinds of lists online.
Out of curiosity, what do you want to accomplish?Know of a way to measure that protein? If for example you want to mix flours to get a maximum desired gluten?
Know of a way to measure that protein? If for example you want to mix flours to get a maximum desired gluten?
If you are trying to increase the amount of gluten in your bread dough, add vital wheat gluten to your measured flour(s). I always use some white whole wheat flour in my breads, but it has a wee bit lower protein content than bread flour. 1/2 tablespoon vital wheat gluten per cup of whole wheat flour gives my bread loaf a better structure.Know of a way to measure that protein? If for example you want to mix flours to get a maximum desired gluten?
At the pizzeria I work at the dough has been retracting a lot lately. Personally think it isn't as good as it used to be. Our flour is just labeled as high gluten. Just wondering if another flour should be added to dilute it. A few people have told the owners that the gluten is too high for the dough to be relatively workable.