Understanding Protein and Gluten in Wheat flour.?

Where can I find the percentage of protein and gluten ratio of each flour. Does a different grain of a certain kind of wheat have varying protein and gluten ratio.


Hi chintang,

Marc Vetri's book Mastering Pasta has a great chart and tons of in-depth info on different kinds of flours and how they affect the dough. If you're interested in checking it out, here's the link:

https://www.amazon.com/Mastering-Pasta-Practice-Ha...

To answer your question about ratio, yes. For instance, durum wheat has a protein percentage of 14-15, and a strong gluten strength, while semolina's protein percentage is 12-13 and it's gluten strength is only moderate. And the gluten strength does not correlate with the protein percentage. Aahh, food science. :D

Let me know if there's a particular flour you were interested in learning about and I can look it up for you!

best,
Paige