I've had it in my head for a long time that protein content = gluten content (rather, the potential to produce gluten from kneading). Is that a correct assumption?
While glutenin and gliadin, the proteins that combine to produce glutin, are the two major proteins in wheat, there are other proteins present, albeit in lower quantities. Therefore, strictly speaking, protein content does not necessarily equate to gluten content.
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Gluten Content
While glutenin and gliadin, the proteins that combine to produce glutin, are the two major proteins in wheat, there are other proteins present, albeit in lower quantities. Therefore, strictly speaking, protein content does not necessarily equate to gluten content.
SteveB
www.breadcetera.com