Good reads on differences between flours, effects of gluten etc?

[Dieter01]

I am trying to understand what makes different types of flour different. What makes one type ideal for pizza but unsuited for baking. What does gluten do and how does it change while making the dough?

Any good reads or threads on these subjects?

[Pete-zza]

I am trying to understand what makes different types of flour different. What makes one type ideal for pizza but unsuited for baking. What does gluten do and how does it change while making the dough?

Any good reads or threads on these subjects?

Dieter01,

I suggest that you read the following: Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,929.msg8419.html#msg8419, the flour entries in the forum's Pizza Glossary at http://www.pizzamaking.com/pizza_glossary.html, and the article at http://www.bakingbusiness.com/News/News%20Home/Trends/2009/3/WHEAT%20FLOUR%20FUNDAMENTALS.aspx?racategory=Flour.

If, after reading the above items, you have any remaining questions, I am confident that we will be able to answer them. You can also use the forum's search features to zero in on specific areas of interest.

Peter