Undersanding Flour

The Grains and Pseudograins Library features articles that take a deeper look at each grain individually.  These articles are added to regularly and give a deeper understanding of each grain individually.

The strength of flour is closely related to its protein content, which significantly influences the development of gluten and the final structure of baked goods. This study will delve deeper into the differences in flour strength between Italian and UK flour, even when the protein content on the packaging is the same, and will discuss the impact of protein measurement, machinery, wheat variety, milling processes, and climate.