June 27, 2022 - 11:02am
Protein morethan stated
Recently I have used an AP flour (Spanish) which offers that the protein is 10.5%. It is; Flour traditional Zamorana. Strong flour. (Harina tradicional Zamorana. Harina de fuerza)
However more than one commentator offers that that percentage can rise to as much as12%. Is this normal, common, a rarity, .... that the protein is stated as a minimum? Can I easily test it?
Must admit the flour is excellent. I mix at most maybe 20% of my Protein 14.77% and am getting excellent results. And at just over 2 Euros a kilo I have no complaints. Any thoughts very welcome
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https://www.ndsu.edu/faculty/simsek/wheat/flour.html
Flour is a biological material and when obtained from different sources can vary considerably in its protein quality, protein quantity, ash, moisture, enzymatic activity, colour, and physical properties. It is essential for the baker to be aware of any variations in these characteristics from one flour shipment to the next.
And reading several studies, variation of farming practises can have a big impact. And I imagine the weather.
So I think I'll use published protein percentages as just a rough guide.
Sadly there is not as I can see an easy method to test protein levels for a simple home baker like me. Makes me wonder how often the mills do a QA check?
I also discovered that the EU, normally an incredible rule generator, does not address chemical and physical attributes of flour, beyond "foreign bodies". They leave it to each individual country (or did in 2018). And looking at Italy they give flour a name that can be used with certain characteristics including "minimum protein".
Cheers
In the U.S., information on the product label is generally considered a minimum. So if a package of flour says 12.7% protein, it may not be exactly 12.7 but must be at least that amount. If the protein is not listed on the package, there is no guarantee of the protein content regardless what the label may call it (all-purpose, bread, etc.)
King Arthur flour labels its all-purpose flour as 11.7% and 12.7% protein, and goes even further to specify that number as "gluten forming protein". In other words, they are dumping in any random protein to get that number.
Here is a counter-example, I recently found some very cheap flour at the restaurant store labeled "Hotel and Restaurant Flour". There was no protein level anywhere on the label. When I got home and searched the company's website, it stated the protein was 9-13%. That range includes everything from pastry flour to bread flour. Making a loaf of bread with that flour totally unpredictable and could vary widely with every bag.
After my last reply, I sent an email to King Arthur asking about the accuracy of their protein content.
Here is the full quoted reply:
"We test a sample of each batch of milled flour for protein quality, along with moisture and ash content. King Arthur has the tightest protein specifications in the industry- our protein range is +/- .2% protein for our patent flours (AP, Bread). Specialty flours may have a slightly wider range."
Thanks for replies on both threads wonner. Very interesting stuff. It does raise one thought though. What do they do to the flour that fails the test? I have a suggestion - they should sell it cheap to home bakers. Don't hold your breath.
I don't know for sure, but if they can test the protein to that accuracy, I'll bet they know how to adjust it with higher or lower protein flour as needed.
King Arthur has been in business for 118 years, so I'm sure they have it down to an exact science.
is difficult because not all protein in the flour is gluten but you can test gluten amount for a rough estimate. Might have to dig online or in our archives but it entails making a ball of dough from 100g flour and some water. Letting the gluten form and then working/washing the dough carefully underwater (first in a bowl) to remove everything except the grayish gluten. Rinse. Dry it well to remove the water and then weigh it. What it weighs is the gluten percent.