When you go to the supermarket to shop for baking goods, you will have a variety of flours to choose from. To decide which flour is suitable for the type of baking you do is a very complex job but once you know it, you can easily select the best high protein flour for your baking recipes. Every type of flour is made up of 3 ingredients proteins, carbohydrates, and fats. What matters to the Baker is the protein content of the flour, the quantity, and quality of the protein shows how the flour will perform in the kitchen in making the baked goods.
The high percentage of protein means the harder and stronger flour which is best suited for chewy and crusty bread and other goods. Flour with less protein content is more suited for tender baked goods like pie, cookies, and biscuits.
Percentage of Protein in your flour
- High gluten – 15%
- Whole wheat -14%
- Bread – 12 to 14%
- All purpose –
- Cake – 6 to 8 %
- Pastry – 9%
- Self-rising – 9 to 12 %
The different categories of flours contain different amount of proteins, usually the whole wheat flour despite having a high amount of protein content, is mixed with all purpose flour to make a lighter loaf. Beyond the basic wheat flours, there are also certain distinct flours; for example, cake flour. It has the lowest protein content; it has the unique ability to hold water and sugar when you are making goods with a high ratio of sugar and water cake flour will be able to keep more water and will be less liable to collapse.
Self-rising flours are relatively soft all-purpose flours; baking powder, and salt are already added to it. It is used for making biscuits, quick bread and cookies. All-purpose flour is usually considered the king when it comes to baked goods, but it is quite unhealthy. The high carbohydrate content means if you eat something with all purpose flour in it, you are likely to feel hungry very fast and your blood sugar level will rise quickly.