The Role of Flour in the Baking Process

Flour forms the foundation for bread, cakes, and pastries. Often described as the skeleton, which supports the other ingredients in a baked product. The strength of flour represented in the protein (gluten) quality and quantity. This varies greatly from flour to flour. The quality of the protein indicates the strength and stability of the flour, and the result in bread making depends on the method used to develop the gluten by proper handling during the fermentation. Gluten is a rubber-like substance, formed by mixing flour with water. Before it is mixed, it contains two proteins: gliadin and glutenin. Although we use the terms protein and gluten interchangeably, gluten only develops once the flour is moistened and mixed. The protein in the flour becomes gluten.