May 16, 2016 - 12:11pm
flours proteins and gluten
hi,
I 'm looking for a list of bread flour or not, with average amount of protein and gluten.
can someone get it or tell me where to find it ?
Thank you
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hi,
I 'm looking for a list of bread flour or not, with average amount of protein and gluten.
can someone get it or tell me where to find it ?
Thank you
gluten listed .
so, it s not possible to calculate the vital gluten amount to add, if, for exemple, i use a part of corn flour, chestnut flour.... in bread ?
Flour doesn't contain gluten, it contains proteins that form gluten when you knead it. Protein percent is what you're interested in.
There are a few lists around the internet; you can find them by Googling. Might be harder to find the info for Chestnut flour though. My guess is that it contains zero gluten-forming proteins.
Is this what you are looking for?
http://www.thefreshloaf.com/comment/261314#comment-261314
thank you Kathy, but not really this.
i m going to give you an exemple,
the way i see it:
if i use a bread flour with 12% proteins.gluten is arround 80% of 12% if proteins that form gluten are there =9.6g of gluten
if i put in my dough 50% of corn flour, without the good proteins, so no gluten, even if it contains proteins, it won t work .
now, if i keep those same flours and add in the dough, thinking my corn flour is 7% of goods proteins and want to up it at 12%,
1/ i can put in the dough 18.5g of vital gluten for 281g corn flour + 281 bread flour
2/ if i think that my proteins aren t good, so, i tell 0% in my corn flour and i need to put more vital gluten in the dough: arround 43g ! :( for 298g bread flour + same corn flour .
i would like to know wich way to calculate it .
sorry, in the 2/, i was wanted to talk about rye flour without gluten
I think you are over thinking it. The strength of wheat flour is calculated by the protein numbers. So maybe stick to calculating in those terms and not gluten. Corn flour does not develop gluten, so yes, I would count that as zero. 43 grams may seem a lot, but if you look at this video you can see how much gluten there actually is in bread flour:
Science: A Closer Look at Gluten
hi,
thank you for your answer.
so, you told me that you calculate vital gluten by proteins number.
ok for bread flours
if i undesrtand as well,but, could you tell me:
1/ if i use a "no gluten flour" , how much vital gluten do you add ?, and the way you find this number
2/ if i use rye flour wich contain a litlle gluten, how do you do for this one ?
thank you too, for the video, it s a very intersting topic i d like to fully undesrtand
Well, I googled a bit and it seems the rule of thumb is about one tablespoon of VWG per cup of low or non-gluten flour.
yes, but you know, i d like to find mathematics answer for all :).and sure, it s possible for this too :), even if it s not so easy as many could think :).
and... find the right amount without putting too, cause we have to be careful with gluten.
i found nothing in France about vital gluten calculating :(, as it s seem to be an english or american practice only :)
it gives arround 6 % of gluten.
we know that gluten is 80% of proteins so we have 7.6 % of proteins.
to this, we have to add the proteins of the flour, even if this one isn t a bread flour, there are proteins.
sure, we are up to 15% ... don' t you?
don t you know that we could calculte vital gluten by "prolamines" in french quantity?
sorry for the picture, names are in french
its gluten forming ability, There are 30 different proteins in flour but only 2 of them form gluten. Corn flour has lots of protein but no gluten - same with buckwheat, quinoa and other grains that have protein but are gluten free. Red hard winter wheat has the same protein s white hard spring wheat but the white hard is made into high gluten flour because it has way more gluten than red hard.
So protein in grain is a very poor indicator of gluten proteins.
Happy baking
hi,
i m completely agree with this.
that is why we should take into account the total protein of the flour, and the protein of the above table.
the result of the calculation would be much fairer