highgluten

High-gluten, in the context of flour and dough, denotes products with a higher protein content that forms gluten when mixed with water. Gluten provides elasticity and strength, enabling doughs to trap gas and rise more effectively. The term is commonly used in baking and cereal processing.

Gluten is a composite of two main proteins, glutenin and gliadin. The amount and quality of these proteins determine dough strength. High-gluten flours are typically made from hard wheat varieties and have protein contents around 13-15% or higher, compared with standard bread flour at roughly 12-14% and all-purpose flour at about 10-12%.

Applications: High-gluten flour is favored for yeast breads that require strong structure and chew, such as pan loaves, bagels, and certain pizza crusts. It allows for higher dough hydration and better gas retention, producing a more open crumb and resilient crust. It can also be used in artisanal blends to improve dough strength.

Production and variants: High-gluten flour is produced by milling hard wheat and selecting protein-rich fractions. Some bakers also use vital wheat gluten, a concentrated gluten powder, to raise the protein content of otherwise lower-protein flours. Labeling varies by country, with some products marketed specifically as high-gluten or bread flour.

Nutrition and health: High-gluten products contain gluten proteins and are not suitable for individuals with celiac disease or gluten sensitivity. Protein content is higher, but caloric and micronutrient profiles depend on the base flour and added ingredients. Consumers with dietary concerns should consult product labels and dietary guidelines.