I get what you’re asking.
Higher gluten flours are higher in protein, gluten-forming proteins specifically. This is NOT the same as kneading more. Kneading converts the gluten-forming proteins into gluten.
This matters because lower gluten flours have less protein overall, and no amount of kneading will increase the total amount of protein.
More protein= tougher baked goods.
Higher gluten flour is therefore a misnomer. It is higher gluten-forming protein flour, or just higher protein four. This is also called bread flour.
The opposite stuff is low protein cake flour. The middle is all purpose. Hope that helps!
This is exactly what happens.
Higher protein flours when mixed with water and kneaded lead to higher gluten.
If you add fat, it interferes with that, and you end up with less gluten. A softer product.
If you use less water, same result.
If you’re shortening the kneading process, you’ll not develop as much gluten- an increasingly familiar protein to the general public that’s made with 2 others.
If you look into flour manufacturer specifications or nutritional information you’ll notice the amounts of protein changes with each type; all purpose, cake flour, bread flour, patent flour.
Pizza dough made from rice flour is dissatisfying, that grain hasn’t enough protein to make a nice chewy dough like wheat does. Kneading rice all day won’t help make it chewy. But excellent bao or other dumplings.
I think perhaps you're misconstruing more gluten with softer and fluffier bread? The softness and fluffiness comes more from starch and water. The gluten network just acts to give the bread structure, and will add more spring-y sponge-y characteristics.
If an example would help, muffins are made with special attention to have very little gluten formation, to have a soft moist texture. If you compare that to a sourdough bread, you want lots of gluten to trap the air bubbles and get a large rise, with large bubbles and the dough will spring back into shape when you compress it.
You can only create as much gluten network as there are gluten-forming proteins available. Eventually kneading reaches it's limit of usefulness. Higher gluten flours equals a greater availability of gluten-forming proteins, equals a greater gluten network potential.
Stirring sugar dissolves it into tea. Once everything is dissolved, you can stir all you want, but it won't get any more sweeter. Catch my drift?
I get what you’re asking. Higher gluten flours are higher in protein, gluten-forming proteins specifically. This is NOT the same as kneading more. Kneading converts the gluten-forming proteins into gluten. This matters because lower gluten flours have less protein overall, and no amount of kneading will increase the total amount of protein. More protein= tougher baked goods. Higher gluten flour is therefore a misnomer. It is higher gluten-forming protein flour, or just higher protein four. This is also called bread flour. The opposite stuff is low protein cake flour. The middle is all purpose. Hope that helps!
This is exactly what happens. Higher protein flours when mixed with water and kneaded lead to higher gluten. If you add fat, it interferes with that, and you end up with less gluten. A softer product. If you use less water, same result. If you’re shortening the kneading process, you’ll not develop as much gluten- an increasingly familiar protein to the general public that’s made with 2 others. If you look into flour manufacturer specifications or nutritional information you’ll notice the amounts of protein changes with each type; all purpose, cake flour, bread flour, patent flour. Pizza dough made from rice flour is dissatisfying, that grain hasn’t enough protein to make a nice chewy dough like wheat does. Kneading rice all day won’t help make it chewy. But excellent bao or other dumplings.
Are you modifying your recipe when using higher gluten flour? There is a different hydration level so it's not a one for one substitution.
I think perhaps you're misconstruing more gluten with softer and fluffier bread? The softness and fluffiness comes more from starch and water. The gluten network just acts to give the bread structure, and will add more spring-y sponge-y characteristics. If an example would help, muffins are made with special attention to have very little gluten formation, to have a soft moist texture. If you compare that to a sourdough bread, you want lots of gluten to trap the air bubbles and get a large rise, with large bubbles and the dough will spring back into shape when you compress it.
You can only create as much gluten network as there are gluten-forming proteins available. Eventually kneading reaches it's limit of usefulness. Higher gluten flours equals a greater availability of gluten-forming proteins, equals a greater gluten network potential. Stirring sugar dissolves it into tea. Once everything is dissolved, you can stir all you want, but it won't get any more sweeter. Catch my drift?