Protein content affects gluten development and final texture. Bread flour (typically 14 g/100 g; Canadian bread flours run 13–14.5%) is the reference point for most yeasted bread recipes. Higher-protein flours build more structure; lower-protein flours produce more tender results.
| Flour | Ash min | Ash max | Protein/100 g | Vital wheat gluten to match bread flour (per 100 g) |
|---|---|---|---|---|
| 00 Italian | 0.50% | 0.60% | 12.5 g | +2 g |
| US AP unbleached | 0.50% | 0.60% | 11.7 g | +3.1 g |
| CAD AP unbleached | 0.65% | 0.85% | 13 g | +1.3 g |
| Bread flour unbleached | 0.50% | 0.60% | 14 g | reference |
| Pasta flour unbleached | 0.65% | 0.70% | 12 g | +2.7 g |
The last column is how much vital wheat gluten to add per 100 g of flour to approximate bread flour. Vital wheat gluten is about 75% protein, so it takes about 1.33 grams to add 1 gram of protein.
Notes
- 00 flour (AKA “double-oh flour”) often performs softer than its protein number suggests. That’s usually down to the wheat (softer varieties with weaker gluten) more than the fine grind.
- Many people don’t realize AP flour differs so vastly in Canada