The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Questions about gluten content and quality.

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MBaadsgaard's picture
MBaadsgaard

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.

 

suave's picture
suave

No, not all of it.  Gluten-forming proteins constitute around 85-90% of total protein content.  The rest is mostly albumin and globulin.

Re: durum.  There're different types of it, bred for different purposes.  Some are perfectly fine for breadmaking, although they are of course a minority.

MBaadsgaard's picture
MBaadsgaard

Ah okay, so it's in the 85-90% range, as in almost always within that, and not something that varies alot? I am just trying to figure out what more there is to gluten quality than what the percentage number on the nutrtional label says...

For Durum, it was mostly as an example I had noticed, where high protein still gave a dense loaf (usually...) and was thinking that this was probably due to a different gluten "balance", and was just wondering if such "imbalance" could also be found in normal wheat flour, thereby affecting it's quality for an intended purpose.