About 8% to 15% of wheat flour is protein. This wide range reflects the various types or classes of wheat used as a source of the flour (Table 8-1). Protein content, as well as protein quality of a given flour, dictates the use of that flour. High protein flours, derived from hard wheat, generally contain more than 11% protein and are best used for bread. In contrast, low-protein flours, derived from soft wheat, contain 9% or less protein, and are

Table 8.1. Major types of wheat and their applications.


% Protein


Hard winter

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Brew Your Own Beer

Brew Your Own Beer

Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.

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