Protein and Gluten-General Rules Of Dough

 Protein content and gluten level are the same. The higher the protein content, the 
higher the gluten. Most manufacturers’ flour specification sheets list percentage of 
protein content because it is a more easily measured property.

The more a dough "stretches: - the higher the protein or gluten content. For example, 
pasta or pizza dough will stretch like a rubber band compared to cake or cookie dough, 
which reminds you of play dough, and basically, cannot be stretched.

Realize that even though a flour is characterized by high or low protein, be certain that 
the particular flour is intended for the product you are planning to bake.

Flour Terms

Bleached: Flour has been treated with chlorine to mature flour, condition gluten and 
improve the baking qualities. The bleach "toughens" the protein molecules and enables 
flour to carry more than its weight in sugar and fat. No change occurs in the nutritional 
value of the flour. It is simply a process which speeds up the natural whitening and 
maturing of the flour and reduces the risk of contamination or spoilage.

Bolted: The process in which the whole-wheat flour is sifted at the mill before being 
packaged and up to 80% of the bran is sifted off.

Bromated: Also referred to as "maturing the flour," it is the process 
where ascorbic acid or pot6assium bromate is added to the flour. 
It ensures the consistency of the final product.

Enriched Or Fortified: The flour has been supplemented with iron and four 
B vitamins (thiamin, niacin, riboflavin and folic acid). In equal amounts to what 
has been removed with the bran and germ, plus supplemented with calcium. 
The process does not5 change the taste, color, texture, baking quality or caloric 
value of the flour. They are required additives by U.S. law in al flours that do not 
contain wheat germ.

Extraction Rate: Refers to the amount of wheat berry milled into flour. All-purpose 
flour is approximately 72% extraction rate while patent flour is only 65%.

Gluten: The protein formed when water and wheat flour are mixed. 
Gluten gives bread dough elasticity, strength and gas retaining properties. 
The quantity of gluten is proportionate to the amo8unt of protein in the flour; 
it increase as the protein content increases.

Graham Flour: Hard, whole-wheat flour with a coarse and flaky outer bran layer 
and a finely ground germ. Adds texture to all baked goods.

Malted: Malted Barley Flour is added to the flour to improve the flavor, 
producing a softer and more tender loaf, and improving the shelf life.

Oxidized: Potassium bromate, chlorine dioxide, benzoyl peroxide 
or chlorine gas are added to the flour to increase loaf volume, 
create a finer grain and improve3 the appearance.

Store-Ground Flour: Milling process that uses a pair of ridged stones to crush
and grind the kernels of grain slowly without creating heat that may destroy nutrients. 
Ground flour is then sifted to catch larger particles of bran and germ, which is then 
ground again and mixed with the est of the flour to produce a more nutritious product.

Unbleached: The flour has been aged and bleached naturally by the oxygen in the air. 
It will have an off-white color but it may still contain dough enhancers.

Untreated: Flour has been milled but no treatments have been performed on the 
flour-unbromated and unbleached. Synonymous with King Arthur brand of flour 
found on grocery shelves.

Bread Additives

Barley Malt: An all-natural barley based product that improves both the flavor and the
softness of the bread loaf and improves the shelf life. Add ¼ teaspoon per cup of flour.

Dough Conditioner, Enhancer or Extender: Added to breads to give a softer 
texture, longer shelf life, better flavor and increased strength. Do not use for white 
bread unless adding ingredients such as cheese, nuts, seeds or dried fruits. 
Do not add to loaves already containing extra gluten or to a high gluten flour. 
Those loaves that benefit the most are made with all or part whole grain flours 
such as whole wheat, rye, buckwheat, pumpernickel, barley or graham flour. 
Add to flour at rate of one tablespoon per four cups of flour.

Lecithin: Helps keep bread fresher longer and works with gluten to make a 
"lighter" bread. It also helps to make the bread moister. Add to flour at rate 
of one tablespoon per cup of flour.

Potato Starch or Potato Starch Flour: Adds higher volume to bread making. 
Use in combination with other flours because it has no gluten and a mild potato taste. 
Substitute no more than ¼ of the wheat flour with potato starch in a recipe. 
It will give a moist, longer-lasting loaf.

Wheat Germ or Bran: Either raw or toasted germ can be used in place of up to 1/3 
of the flour in a recipe. It is added to give bread a lighter texture, increase the fiber, 
and is an excellent source of vitamin E. Wheat bran can also be used although it is 
less coarse than germ. Bran contains twice as much fiber per cup as whole-wheat flour.

Wheat Gluten or Vital Wheat Gluten: This is added to certain heavier types of bread 
such as rye, whole grains, or ones loaded with sugar, dried fruits or nuts. It actually 
gives the yeast in the recipe a boost because it contains a high amount of gluten-forming 
proteins. Loaves of bread will rise higher and have a better volume. The addition of one 
pound of gluten to 1100 pounds of flour increases the protein content of the flour/gluten 
blend approximately .6%. Use 1 teaspoon of gluten per cup of all-purpose flour, 1 to 2 
teaspoons per cup of bread flour, and 1 ½ to 3 teaspoons per cup of whole grain or rye flours.

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