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Hard wheat has a higher protein content for strong gluten bonds, ideal for making pasta and bread basket goodies. Soft wheat has a lower protein content that turns out light and tender baked goods ...
Hard wheat is high in gluten, a protein that makes dough stretchy. Hard wheat is 11.5–13.5% [ 18 ] (12–14% from second source [ 19 ] ) protein. The increased protein binds to the flour to entrap carbon dioxide released by the yeast fermentation process, resulting in a better rise and chewier texture.
To produce refined (white) wheat flour, [4] grain is usually tempered, i.e. moisture added to the grain, before milling, to optimize milling efficiency.This softens the starchy "endosperm" portion of the wheat kernel, which will be separated out in the milling process to produce what is known to consumers as white flour.
Prior to folding, the dough surfaces that are folded together should be brushed to remove excess dry flour. [24] This is also called knock back [25] or punch down, and may occur in an oiled bowl followed by a few folds, then flipped over so the seam side is down. [22] This stretching and folding develops the gluten and equalizes the dough ...
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These two types of yeast are typically sitting next to each other on grocery store shelves. They look similar. They even do the same thing. But what makes active dry and instant yeast different?
Gluten-free" is defined as 20 parts per million of gluten or less and "very low gluten" is 100 parts per million of gluten or less; only foods with cereal ingredients processed to remove gluten can claim "very low gluten" on labels. [89]
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