Author Topic: Why use high gluten flour?  (Read 2034 times)

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Offline efarley

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Why use high gluten flour?
« on: December 12, 2011, 07:32:42 PM »
I am wondering why the high gluten flour is preferred? I have been using all purpose white flour because I have a giant bag I need to use up and it taste fine to me. I will buy the high gluten flour when it runs out but I am wondering what makes it better.


Offline Essen1

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Re: Why use high gluten flour?
« Reply #1 on: December 12, 2011, 07:39:43 PM »
HG flours will give you a better crumb structure, a more robust gluten matrix, provides better oven spring or rise, and they tend to be able to absorb more water then those AP flours, for example.
Mike

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

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Offline chickenparm

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Re: Why use high gluten flour?
« Reply #2 on: December 12, 2011, 08:04:33 PM »
I can taste a difference as well.If I use Bread and HG flour,they have a slight distinctive flavor over the other.The chew can be different as well.Sometimes I am in the mood for a HG flour pie,and sometimes I'm in the mood for one made with Bread flour.

I have tried AP flour by itself and did not care that much for it.I do use it to dillute a HG flour if I want to try a new experiment.






-Bill

Offline Pete-zza

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Re: Why use high gluten flour?
« Reply #3 on: December 12, 2011, 08:29:48 PM »
efarley,

This is somewhat redundant to what has already been said but see Reply 11 at http://www.pizzamaking.com/forum/index.php/topic,6401.msg54859/topicseen.html#msg54859 and Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,7867.msg67473/topicseen.html#msg67473. For a historical perspective on the use of different flours for the NY style, see Reply 38 at http://www.pizzamaking.com/forum/index.php/topic,11015.msg99305/topicseen.html#msg99305.

Peter


 

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