Author Topic: gluten level in Mexican flour  (Read 804 times)

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buceriasdon

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gluten level in Mexican flour
« on: September 28, 2010, 04:42:35 PM »
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


Offline Essen1

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Re: gluten level in Mexican flour
« Reply #1 on: September 28, 2010, 04:56:37 PM »
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
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

buceriasdon

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Re: gluten level in Mexican flour
« Reply #2 on: September 28, 2010, 05:04:32 PM »
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

Offline Essen1

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Re: gluten level in Mexican flour
« Reply #3 on: September 28, 2010, 05:11:27 PM »
That's what I understood, too.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline Jet_deck

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« Last Edit: September 28, 2010, 06:22:23 PM by Jet_deck »
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