Simple flour protein test
Apologies if this has been asked before. I couldn’t begin to think of the right terms to search for a previous discussion.
I’ve been experimenting with a few different flours, which I store in identical containers.
I have had a momentary lapse in my usually pretty good labelling.
I have two containers, one of which I am very sure has a high-protein white flour (unknown but ~12+%). And another container that could have AP, in which case I expect it’s 10–11% protein. (Or it might be a 00, in which case the protein could be 9–11ish.)
Is there a way to test what’s what? To distinguish between high and low?
It’s not a great quantity and, at worst, I’m prepared to toss it -- or use it for something that is oblivious to protein: keep it for batters maybe. Or use it as bench flour. Or bake with it and be prepared for failure (although a focaccia would come out good enough).
But I’m intrigued whether there is any simple test that can distinguish between a known high-protein flour and another less strong flour.
Something that involves adding 50g flour to 30g water and seeing which makes a more rubbery ball?
It’s a challenge, people.
No mass spectrometers allowed. No gas chromatography.
(And to make me feel better, please say that failure to label is something we’ve all done).