The baking quality of a flour determines its technological properties. The baking value of a flour is an indication of its ability to produce attractive and good tasting bread under optimal production condition and with the best yield.
Wheat flour is composed of proteins, starch, lipids, sugars and enzymes. The two most important of these components, the starch and the protein, form the “crumb” of a baked good. The crumb is a network of starch and protein interspersed with millions of tiny air bubbles.
A cup of flour can provide 1 gram of thiamin (vitamin B1), which is 85% of the daily value (DV). It also has 42.4 mcg of selenium (77% DV) and 229 mcg of folate (57% DV). Flour also provides riboflavin, niacin, iron, manganese, and phosphorus.
This flour is made from the endosperm of the wheat kernel. It can be used together with all-purpose flour, if the dough kneaded by machine.
The baking quality of flour is related to the quality and quantity of proteins and of the gluten that derives from them.
Bread flour typically is milled from hard red spring wheat kernels, with high protein-to-starch ratio, and is capable of holding a lot of water – 2 cups flour holds 1 cup water. It can produce the largest loaves of any flour, because it has a high amount of protein.
Protein becomes gluten and forms an interlocking network of elastic strands that trap the gas produced by yeast, causing the dough to rise.
Hard spring wheat has a greater protein than hard winter wheat. Gluten flour is made from spring wheat that has been milled in such a way to retain the gluten. It may contain 40-45% protein.
Wheat flour for making bread
