Author Topic: 00 flour question  (Read 9673 times)

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Offline David Deas

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Re: 00 flour question
« Reply #50 on: April 01, 2012, 06:06:04 AM »
That was a great post Pete.

And just as a qualitative measure, Chau, you can picture high quality gluten as the extensible stuff, like bubble gum or the sort.  You can picture the low quality gluten as the elastic, tough, rubbery stuff.


Offline Jackie Tran

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Re: 00 flour question
« Reply #51 on: April 01, 2012, 08:10:39 AM »
Good analogy David.  I've been trying to come up with something to describe the characteristics of this Guisto's BF compared to  the Sam's Club flour Ive been using and your description fits the bill.  The Con Agra flours, both their BF and HG, seem to have more body compared to the Guisto's which relaxes almost too much.  Perhaps I need to adjust my hydration down a bit.

Offline Pete-zza

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Re: 00 flour question
« Reply #52 on: April 01, 2012, 08:44:45 AM »
Chau,

Sometime you might want to do a simple gluten mass test just to get a better feel for what gluten is really like outside of a dough. The basic method that Norma and I have been using is the one described in Reply 23 at http://www.pizzamaking.com/forum/index.php/topic,783.msg7865/topicseen.html#msg7865. We have been using the gluten mass tests to identify flour type for doughs that we have been reverse engineering and cloning. We have also been using the gluten mass tests to create the list I mentioned earlier. You can see what gluten typically looks like at Reply 45 at http://www.pizzamaking.com/forum/index.php/topic,18075.msg177583.html#msg177583.

Also, had I thought of it earlier, I would have put a quantitative face on damaged starch. As the description of Starch Damage at http://www.cooknaturally.com/detailed/detailed.html notes, starch damage is about 6-9% for winter wheat, and about 7-10% for spring wheat. That is for domestic (U.S.) flours. Elsewhere, I have read that the starch damage for weaker flours is around 3-5%. I don't know if Caputo and others who mill 00 flour worry about starch damage, since they don't malt their flours, but maybe they would be able to confirm the 3-5% number.

Peter
« Last Edit: April 01, 2012, 05:48:34 PM by Pete-zza »


 

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