Prima ABM 4 - Flour Types and Properties; Understanding Flour Types

.prim/d-
FLOUR
page 7
!Home
'Bd^ry
In bread making
the
most
important
element
in
the
flour
is the
protein called
gluten
which
is the
natural
agent
that
gives
the
dough the
ability
to
hold
its
shape
and
retain
the
carbon
dioxide
produced
by the
yeast. The
term
'strong
flour'
means
that it
has
a high
gluten
content.
It has
probably
been
milled
from
hard
wheat
and
is
particularly
suitable for
bread
making.
In the
UK
the
taste
and
gluten
content
of
flour varies
with
each
brand.
At
Prima
we
recommend
Homepride
Harvest
Gold
Strong
White,
Strong
Brown
or
Wholemeal
flour
because
it
gives
consistently
good
results.
If
you experience
difficulty
obtaining
this
locally
their
consumer
services
details
are at
the
back
of
the
book.
Other
good
brands
are BERO,
McDougals
&
Hovis
strong
white
flour.
Safeway's
own
brand
of
bread flour
is
also
quite good.
You
may
wish
to
approach your
local
mill
for flour. If
you do, be
sure to
specify
that
you require
a fine
ground
flour
with a high
protein
content if
you
want
light
well-
risen
loaves.lt
cannot be
stressed
enough
that the packet
must
say
'strong
flour'
or 'bread
making
flour'.
See the
appendix
at
the
end
of
this
book for
suppliers of
good quality
flour.
WE
FOUND
THESE
IN
SUPERMARKETS,
HEALTH
FOOD
SHOPS
& LOCAL MILLS