gluten level in Mexican flour

[buceriasdon]

Hello, Does the printed protein level correspond to a gluten level? One and the same? I have a bag of cake flour, protein at 9.7g for 100g. AP flour, protein 12.6g per 100grams.
Thanks, Don

[Essen1]

Don,

From my understanding it's the same. Here's a helpful link which explains it a bit better:

http://www.nyx.net/~dgreenw/whatistheproteinorglutenco.html

[buceriasdon]

Hi Mike, Yea, I read that same article while doing research, and if I understood it correctly, stated the gluten content would be 80% of the total protein measured. Did I misunderstand?
Don

Don,

From my understanding it's the same. Here's a helpful link which explains it a bit better:

http://www.nyx.net/~dgreenw/whatistheproteinorglutenco.html

[Essen1]

That's what I understood, too.

[Jet_deck]

"Protein is not the direct measure of gluten forming protein"


Source: http://www.pizzamaking.com/forum/index.php/topic,576.msg88312.html#msg88312
Source: http://web.archive.org/web/20060822034202/http://www.kingarthurflour.com/stuff/contentmgr/files/15ec5c94af1251cdac2d7a25848f0e27/miscdocs/Flour+Guide.pdf