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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