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Protein

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
About 6 to 18% of white flour is protein, depending on the variety of wheat. Proteins act as binding agents that hold the starch granules together in the endosperm.

About 80% of the proteins in flour are called glutenin and gliadin. These two proteins, when combined with water and mixed in a dough, form an elastic substance called gluten. Controlling the development of gluten, as you will learn in the next chapter, is one of the primary concerns of the baker. Without gluten, it is impossible to make our familiar yeast-raised breads, because gluten provides their structure.

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