Thank you very much for your detailed reply and providing the links.
Can you also kindly provide the link for the procedure and calculations you use for your tests. How much variation did you get from the data mentioned on the packaging?
You have mentioned that protein quality is also important. How do you check that? Is there some baking test for that?
For NY type pizzas, what are the protein levels or other factors you prefer in a flour?
Norma can correct me on this if I am wrong but I believe that we used the gluten mass tests as described at Reply 3 at https://www.pizzamaking.com/forum/index.php?topic=18075.msg176493#msg176493
. Norma and I also did a lot of gluten mass tests in the Mellow Mushroom thread at https://www.pizzamaking.com/forum/index.php?topic=3940.msg32937#msg32937
. In that case, Norma had a sample of a real MM dough on which she performed gluten mass tests and if you search that thread with the words gluten mass test, you will find several other examples of how the tests were performed, not only on the real MM dough but on several of our attempted clone doughs.
In conducting the tests, all we were trying to do was to determine the amount of gluten in given samples of different flours. We were not trying to translate the gluten mass numbers into protein percents as stated on labels or spec sheets. In fact, as I understand it, that would not be possible since flours contain protein that is separate and distinct from the protein that forms gluten when the flour is mixed in water. I think that the best we could do was to try to come up with general correlations between the gluten mass values for flours where we already knew the protein percents.
As for protein quality, there are laboratory methods for determining same, using instrumentation called Glutomatic. You can see how that test is performed on page 53 at http://www.grains.k-state.edu/igp/wheatflourbook/wheat-flour-book.pdf
and also at http://www.perten.com/Global/Brochures/GM/GM%20method%20brochure%20EN%2020150610.pdf
. See, also, the discussion under Flour Protein at http://www.cooknaturally.com/detailed/detailed.html
As for flours that lend themselves well to the NY style of dough and pizza, many pizza operators use a high gluten flour. That flour typically is bleached and bromated and has a protein content of around 13.2-14.4%. However, using high gluten flours has not always been the case, and many prefer to use bread flour that is also often bleached and bromated and typically has a protein content of about 12-12.8%. These are general numbers since there are no industry standard percents for the different types of flour. However, you can get a general idea as to how different flours with different protein levels and enrichments and other additives can be used in this document: http://www.generalmillscf.com/~/media/Files/Industry-Resources/Pizzeria/exploring-products/flour-portfolio.ashx
. You might also take a look at the thread at https://www.pizzamaking.com/forum/index.php?topic=40212.msg401012#msg401012
where I have tried to aggregate all kinds of information on flours from all around the world (but not Pakistan as yet).
Hopefully, in due course Tom will see your posts and give you the benefit of his expertise on the above matters, and no doubt also educate me at the same time.