Protein
Content of Flours
From The
Inquisitive Cook, by Anne Gardiner and Sue Wilson with the
Exploratorium (Henry Holt and Co., 1998).
|
Type
of Flour
|
Percent
Protein
|
Uses
|
|
Gluten
flour
|
40–80
percent
|
Added
in small amounts to boost the protein content of low-protein
flour for yeast bread.
|
|
Whole
wheat
|
13–14
percent
|
All
types of baking, usually in combination with all-purpose flour
for yeast breads
|
|
read
flour
|
13
percent
|
Milled
especially for yeast breads
|
|
All-purpose
flour
|
9–13
percent
|
Cookies,
cakes, quick breads, and often yeast breads
|
|
Cake
and pastry flour
|
7.5–9
percent
|
Tender
cakes and pastries
|
|
Fine
Cake flours
|
7–8
percent
|
Angel
food cakes, fine baking
|
|
Instant
flour
|
2
percent
|
Works
well in sauces and gravies, because it does not lump. Should
not be substituted for all-purpose flour in baking.
|
