The proportion of protein within a flour significantly impacts its performance characteristics. Specifically, this measurement, when referring to a high-gluten flour, dictates the dough’s strength and elasticity. For example, a higher percentage results in a stronger gluten network capable of trapping more gas during fermentation.
Elevated levels in flour are essential for achieving desirable textures and structures in baked goods that require significant gluten development. This characteristic is particularly beneficial in artisan bread making, where strong, elastic doughs are necessary for creating open crumb structures and superior crusts. Historically, millers have sought to control this factor to provide bakers with consistent and predictable results.
