Flour protein content comparison

Mon, 08 Jun 2026 00:00:00 +0000

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.

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Flour protein content comparison