Flour Treatments

High gluten wheat flour refers to varieties of wheat that contain a higher proportion of gluten proteins compared to other wheat varieties. Gluten is a complex mixture of proteins found in wheat and other grains such as barley and rye. It provides elasticity and structure to dough, making it important for baking purposes. High gluten wheat is typically preferred for making bread and other baked goods that require a strong, chewy texture and good rise. The increased gluten content in high gluten wheat results in a higher protein content, particularly in the form of glutenin and gliadin proteins, which contribute to the formation of gluten when mixed with water. The elevated gluten levels in high gluten wheat allow for better gluten development during the dough formation process, resulting in bread with a desirable texture and volume. The enhanced elasticity and strength of the gluten network in high gluten wheat contribute to the retention of gas bubbles during fermentation, leading to a more substantial and well-risen final product.