The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten and protein contents

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sybram's picture
sybram

Gluten and protein contents

I'm using Progressive Baker bread flour by Horizon Milling.  I bought it in a 50# bag, and there is no information on the bag about protein or gluten content, except the list of nutritional info for 1 cup of flour.  It says one cup has 12 g of protein.  How do I figure it all out.   


I can get King Arthur Special - Unenriched bread flour from this same source.  Would that be a better over all choice?  I also have whole wheat and rye flours (50# each), so I don't want but one kind of other bulk flour.  The space thing is killing me.  Thanks for your advice.


Syb

Ddraig's picture
Ddraig
sybram's picture
sybram

Thanks for the link, Ddraig.  I'm a little confused about their listings.  After protein (14%) it lists 11.5 under "Standard."  So, does it have 14% or 11.5% protein?  Sorry, I'm trying to figure it out, but......


Also, would spring wheat flour be a better all-around flour than this bread flour?  It seems to have high gluten and protein.

Ddraig's picture
Ddraig

I think the listing is using M.B. (as in 14%M.B.) to indicate the Moisture Basis (i.e. the moisture content) of the sample. When calculating component percentages, it's important to know the moisture content of the sample. I think the listing is saying that for that flour, when the sample contains 14% moisture, the protein content is 11.5%.


 


On "what would be a better all round flour", I suspect that's a function of what you intend to do with it. Their spring wheat seems to be a 14% protein flour - if you need more protein for your task.