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Wheat flour is a fundamental ingredient used in many foods we consume daily, from fried foods, cakes, snacks, to noodles. However, these foods are made from different types of flour. Yes, wheat flour is divided into three types: high-protein, medium-protein, and low-protein flour. In this article, we will discuss high-protein wheat flour and its uses. Let’s dive in!
Also Read:High-Protein vs Low-Protein Wheat Flour: Differences and Uses
What is High-Protein Wheat Flour?
High-protein wheat flour is a type of flour that contains a higher protein content and is made from hard wheat grains that are rich in protein.
The protein in the flour refers to gluten, which plays a crucial role in giving dough elasticity and chewiness. If you observe, when you mix high-protein wheat flour with water, the flour that was initially in fine powder form will transform into a thicker and stickier dough. The texture of this dough will continue to change as it is kneaded. The longer it is kneaded, the more elastic and smooth the dough becomes.
So, the higher the protein content in the flour, the stronger the gluten network formed. This is what causes bread made from high-protein wheat flour to have a chewier texture and larger volume.
In general, high-protein wheat flour has a protein content ranging from 12-13.5%. This protein content is usually listed on the packaging of the flour, making it easier for us to identify.
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Is High-Protein Wheat Flour the Same as Bread Flour?
Yes, high-protein wheat flour is often referred to as bread flour. These two terms are commonly used interchangeably because this flour is more suitable for making bread and cakes that rely on yeast as a leavening agent.
Due to its higher protein content compared to all-purpose flour, high-protein wheat flour can absorb more water, creating a stronger dough and better supporting the fermentation process. The robust gluten structure helps bread rise more and develop a better texture.
Also Read : High-Protein Wheat Flour vs. Low-Protein Flour
Uses of High-Protein Wheat Flour
High-protein wheat flour is ideal for various preparations that require a strong gluten structure and chewy texture. Some examples of its uses include:
Bread and Loaf Bread
As mentioned earlier, high-protein wheat flour is often used to make bread because its high gluten content provides a stronger structure for the dough. This allows the bread to have a larger volume with a soft and chewy texture.
Bao Buns and Bread Rolls
In Indonesia, high-protein wheat flour is also commonly used in making bao buns or bread rolls. The extra protein in this flour results in a more elastic dough that rises easily, creating buns that are chewy and soft when eaten.
Instant Noodles and Pasta
High-protein wheat flour is also great for making noodles, especially instant noodles or pasta. Its high protein content gives the noodles a chewy texture, making them more durable and less likely to break during cooking.
Pizza
Pizza dough made with high-protein wheat flour results in a crust that is crispy on the outside and chewy on the inside. This is because the gluten formed helps retain air during the baking process.
Pastry and Croissants
Pastries made with high-protein flour have a stronger and more well-developed puff, making it the top choice for creating croissants and Danish pastries.
Cakes with Strong Gluten Structure
High-protein wheat flour can also be used for other cakes that require a chewy and long-lasting texture, such as donuts, sweet martabak, choux pastry, cakwe, and more.
In Indonesia, many wheat flour producers supply high-protein flour to meet market demand. One such producer is PT. Manunggal Perkasa, known for its premium products, ASTER (with a protein content of 12.0-13.5%) and KANTIL (with a protein content of 11.5-12.5%). These products are ideal for making various types of bread, noodles, and foods that require higher gluten strength.
If you are a baker or a food entrepreneur, high-protein wheat flour from PT. Manunggal Perkasa could be the best choice for producing high-quality products with guaranteed consistency. With this premium flour, you can ensure your dough is more elastic, rises well, and produces the perfect texture!