For the second question, you can definitely make a 16-hour chariot with a W230 flour, but using it at 100% seems risky to me, and then why? Do you want to make slippers?
by analyzing a type 2 flour, stone-ground soft wheat, coming from a mix of so-called ancient grains, I report below the results, I state that the laboratory that performed the test is serious
therefore it is possible such a thing, perhaps due to grains with particular characteristics I have to be excluded in the most absolute way, and therefore is this data to be attributed only to an error of analysis?
Good morning after making panettone and pandoro, I have a couple of kilos of flour left over, with 15.0 grams of protein indicated.
Flour is essentially starch and proteins, if you want to reduce the protein content just add starch (frumina if you want to be “philologically” correct). In fact, this is what you do when you want to reduce the strength of the flour for some sweets (in these cases starch or cornstarch is used more frequently). However, keep in mind that the strength of the flour varies not only according to the quantity of proteins but also their “quality”. For the doses just make a simple proportion: if you add 10 grams of frumina to your hectogram of flour with 15% protein you will get 110 grams of mixture with 15/110 -> 13.63% protein.
In addition to using starch as indicated by coletti, you can lower the proteins by mixing it with another flour type “0” or “00” with 10% of proteins that you find in the supermarket, for example under the coop brand in packs of kg, in any case a bit all First price flours in 1kg packs have on average those proteins.
For example, you can mix them at 50% each and you get a flour with 12.5% protein, this you could use to make bread with a decent leavening time (7-8 hours minimum).
Or cut it to 30% (the one with 15% protein) with 70% of the one that has 10% protein and you get a mix that has about 11.5% and this you can use with a little less hours of leavening than the example of before ..
It is possible that a type 2 flour derived from ancient grains has those characteristics.
The P / L is high for a very simple reason, type 2 has a fair amount of cruscal parts which prevent a correct alveographic analysis and therefore is a “false” P / L, without those cruscal parts it would have been very different.
However, in general the P / L varies a lot according to the quantity and quality of gluten in a flour, consider that even the climatic changes play to modify this characteristic, a balanced flour has a P / L that varies from 0.4-0, 6. But this is not always the case, there are vintages that if the climate is hot and dry without rain and perhaps even with little protein where the P / L can reach higher values.
I read the one by Piergiorgio Giorilli and Elena Lipetskaia but the recipes are for professional bakers.
it would be very interesting to deepen the topic concerning the maturation and leavening of the dough, perhaps also talking about the use of diesterase malt.
Hello everyone, I have a problem with flour labels. For months since I started to get passionate about cooking I wondered about the difference between flours and then I began to understand the concept of the strength of flour. In the end I found the beautiful book of prof. Bressanini “The Science of Pastry” and I seemed to have understood everything: the strength of a flour depends on the protein content. The more proteins there are, the stronger a flour is. The strength of a flour is measured with the coefficient W: a weak flour (W around 180) is good for biscuits, shortbread, sweets, a medium flour (W 200-260 around) is good for bread and pizza while for large leavened serves very strong flour with W from 350 upwards. I also remember reading that since the W coefficient is not always indicated on the package it would have been enough to refer to the protein content: proteins between 9 and 10% weak flour (W = 180 approximately), proteins between 11 and 12% medium strength flour (W = 200-260 approximately) and protein 14% strong flour (W = 350 or more). It all seemed clear to me and I was ready to try my hand at bread and pizzas then I started looking for the right flour and everything collapsed. On the labels of some flours I find the following: flour with W = 180 content in 10% proteins, flour with W = 260 content in 10% proteins and flour with W = 400 content in proteins always 10%. At this point I ask myself: is it I who have not understood anything or is it the labels that are not reliable? Thank you!
I am preparing for the food chemistry exam and it was not clear to me how ascorbic acid affected the leavening. Now I understand, thanks everyone ^ _ ^
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