Gluten quality makes all the difference for good and healthy bread time after time.
Knowing the quality of your flour is as fundamental as following the recipe when making wholemeal bread of a consistent high volume and crumb structure.
In this issue’s film, Jan shows the big difference in bakery performance between three types of wholemeal wheat flour. What we need to do as bakers is put a finger on the difference before baking begins.
Quality in the protein
Analyses of flour quality typically focus on total protein content. In standard white wheat flour, a high protein content is considered a reliable indication of good quality. But the same rule of thumb does not apply to wholemeal flour.
The reason is that much of the protein exists in the flour’s bran content. While the bran proteins contribute to the flour’s nutritional profile, along with fibre and minerals, they have no influence on baking functionality. So a test that simply measures protein quantity in whole grain flour can be misleading.
Simple gluten analysis
In our bakery lab at DuPont, we use a series of simple tests to evaluate protein quality. This involves looking specifically at the gluten, the composite of proteins that builds the elastic network responsible for dough strength and bread volume. Analysing the gluten gives a clearer picture of how wholemeal flour is likely to perform in bread-making.