What Are the Functions of Flour in Bread?
Bread comes in many colors, shapes and forms, from flatbreads to sourdoughs to ryes, so it may come as a surprise that it is made up of just four simple ingredients: flour, water, yeast and salt. Of the four main ingredients in bread, flour is the largest. Does this Spark an idea?
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Significance
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Flour, which can be made from different grains, creates the structure and texture of bread, influences the flavor and can affect how long the bread stays fresh. High protein levels in flour can produce breads that rise higher and keep their freshness.
Gluten
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The texture of the bread depends on how much gluten is in the flour. Gluten is a protein present in most cereal grains and is what gives bread dough its elastic nature. Glutens develop as the dough is stretched and pulled in the kneading process. As a general rule, the more a batter or dough is kneaded the more glutens develop.
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Types
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All flours contain protein. Cake flours have a low protein content, around 8 percent, while bread flours have a protein content of 12 to 14 percent. A higher protein content encourages gluten development, resulting in a denser, firmer texture.
Tips
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If you're planning on making a lot of bread at home, buy bread flour instead of all-purpose flour to ensure consistent results.
Variations
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Try a flour labeled high-gluten if you're making pizza, bagels or other breads with a firm texture. If the dough is too firm, you may need to adjust how much water the recipe calls for unless it is specifically formulated for high-gluten flour.
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