FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BREAD FLOUR
a special flour, higher in gluten, that can be used for making yeast breads by hand; recommended for use in a bread machine.
Excerpt from
Warren, A.B., D.L. Hnat, and J. Michnowski. 1983. Protein fortification of cookies, crackers, and snack bars: uses and needs. Cereal Foods World 28(8): 441 - 444.
Description This wheat flour is generally patent or straight grade
flour. OriginsCompositionUse/Sensory QualitiesFunctional
Properties/CharacteristicsComment: This is a white flour which
has protein content slightly higher than all-purpose flour. <p></p>
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is a hard wheat flour, which generally contains in excess of 10.5% protein and is obtained from straight or long patent flours. These flours have high absorption and good mixing tolerance which make them suitable in yeast leavened breads.
Webber: Bread flour generally has 9-12% protein; however, if one is making French bread they would hope the flour was around 14%. For "regular" yeast bread, 11.4% is considered a good protein content. Remember the gliadin and glutenin macromolecules are proteins that work together to make the gluten structure [in the present of water].
Excerpt from
Warren, A.B., D.L. Hnat, and J. Michnowski. 1983. Protein fortification of cookies, crackers, and snack bars: uses and needs. Cereal Foods World 28(8): 441 - 444.
Description This wheat flour is generally patent or straight grade flour at 9-14% protein. is a hard wheat flour which provides the gluten strength and structure needed to make a good loaf of bread. Runs around 10-12% gluten forming protein. OriginsCompositionUse/Sensory QualitiesFunctional Properties/CharacteristicsComment: This is a white flour which has protein content slightly higher than all-purpose flour.