November 9, 2017 - 2:15am
Whole Wheat flour, high protein but low gluten?
I am trying to mix a batch of 11% protein content with Bread, Cake and WW flours. The former's protein content are straight forward. However, I read it somewhere that WW flour, although high in protein, actually results in lower gluten because the bran will impede gluten forming. This brings up the question, in a protein to gluten approximation, what's the adjustment for WW flour? What % should I assume for WW flour that is labeled 16% protein?