Commercially flour is obtained from two types of wheat i.e. hard and soft wheat. It is a mixture of protein, starch, sugar, fat, and mineral salts, but it is the protein which is significant for its use in baking. It is the quality and quantity of gluten-forming protein which will determine the suitÂability of any flour for any particular process. The protein content may range from 8.0 to 13.0 per cent and the quality from strong to soft. The quality of the flour depends on the type and quality of wheat, methods of milling and the length of extraction.
Last modified: Thursday, 15 December 2011, 10:25 AM