Flour possessing a high gluten content is often referred to as exhibiting strength. This characteristic stems from a substantial amount of gluten-forming proteins, primarily glutenin and gliadin. When hydrated and manipulated, these proteins develop into a cohesive, elastic network. A dough created with this type of flour demonstrates excellent extensibility and elasticity, enabling it to trap gases produced during fermentation. An example is flour milled from hard wheat varieties, which are known for their elevated protein levels.
The utilization of flour with these properties is crucial in baking applications where structure and texture are paramount. It provides the framework necessary for producing breads with a desirable chewy crumb and a robust, well-defined shape. The enhanced gas retention capabilities lead to increased volume and a lighter final product. Historically, the ability to cultivate and mill grains yielding flour with these characteristics has been fundamental to the development of diverse bread-making traditions worldwide.
