Questions about gluten content and quality.
So all the craze is about protein content in flour, because good bread flour is not the most common around here (I guess that is the reason).
But how much of the protein content of flour is actually the gluten? All of it?
I know for whole wheat it is definitely not, but I can't find anywhere if there are other proteins in flour than glutenin and gliadin which are the two components of gluten.
Also, as far as I know, durum is also mostly gluten, but the balance between the two proteins is different, so it's less elastic. Does the same not hold true to a smaller degree between different wheat flours? So high gluten flour of "low" quality could behave like low quality flour, and vice versa.