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Submitted by gregnim on March 23, 2010 - 2:22pm Protein content of flourThe nutritional label of the flour I have been using says that there are 3 grams protein per serving and a serving is 30 grams. That would seem to translate into a 10% protein content. But, since this is labeled bread flour and the protein content is probably at least two percent higher there must be other factors involved. Anybody got a clue? Does ash content get involved? Being able to tell the protein content of the flour from the nutritional label would be much too easy. Thank you Greg
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Fact is, at least in the US,
Fact is, at least in the US, there are no regulations on the labeling of flour as ap, bread, etc., at least as far as protein content is concerned.
Examples: White Lily AP flour is about 8% protein, while King Arthur AP is 11.7%. Of course many think of 8% as cake flour, and 11.7% as a not too shabby bread flour.
If you can, forget the "labeling" as to the why and how, and find what flours you prefer, and use those. If you really must know the precise protein%, this can only be obtained from those with the wherewithall to perform the analysis(manufacturers, etc). Many do publish such info, but are only (probably) required to be within the range on the nutrition label. Some companies, like King Arthur, pledge to maintain their published, precise levels.
AS far as the nutrition labels as the souce of info for the protein level, because of rounding, it can only give you the possible range. In the flour you mentioned, that "3" grams in 30, could actually be 2.5 grams, or it could be 3.4 grams.
2.5 / 30 = 8.3% 3.4 / 30 = 11.3%
So your flour could be 8.3%, 11.3%, or anywhere in between.
I tend to think of KAAP as the(my) reference standard for "bread flour" as that is what they prescribe for most of their yeast "bread" recipes. Having said that, I use White Lily Bread flour, because in my area, it is less than half the cost of KA and is known(supposedly) to have the same protein% as KAAP. Whatever the levels, it makes great breads, for me. But I imagine many others would also. I just have not had occasion to try them.
Again, the main thing is, just find a flour that works for you. And if you are trying to find the precise levels for store brand, private label, etc., you can pretty much forget that.
Ditto
I concur
Thank you
I enjoyed your post, it made a lot of sense. I suppose I shouldn't believe everything I read. Next I'll start doubting death panels...
I wish you well,
Greg
Best Flour for bread
Greg
I have written a couple of articles for the newspaper on the subject of bread making and flours after testing several brands that millers sent me. I had been using All Trunps unbleached flour with a protein level of around 14.2 percent. Needless to say, It never failed to give great results. Wheat Montana's professional AP flour is really good too. In their case, the "AP" designation is actually a misnomer because the protein level is 14 percent-- though it is more expensive now that I have to buy it-- but it, too, yields great results. Hope this helps.
Phil Jacobs