Raphael Ryan <raphaelr@ix.netcom.com> wrote:
>However, from you first paragraph, Mitch, one could possibly infer that
>duram flour might be higher in gluten than red wheats since you relate
>the gluten potential to the protein content. Hopefully that isn't what
>you meant to imply.
That is precisely what I meant. Gluten potential in a wheat flour is
determined by protein content. Wheat flour contains two amino acids -
glutenin and gliadin. When mixed with water and kneaded, glutenin
combines into long molecular chains which form gluten. Hence, the
protein content of a wheat flour is directly related to the "potential" to
form gluten when hydrated and kneaded.
The Canadian Grain Association (a governmental body which oversees
one of the major exporters of wheat in the world) indicates their durum
wheat crops range in protein content from 13.8 up to 14.8% protein.
Their red spring wheat crops averages 13.5% protein.
Keep in mind that there are over 30,000 varieties of wheat in the world,
so there are certainly going to be variances and exceptions, but the
above are good averages to base one's cooking efforts on. The other
issue is that durum wheat has other qualities which suit pasta production
better than bread making (higher level of carotenoid pigments, a
translucent quality, and a tendency to make "tougher" bread) which is
why not all that much bread is made from durum flour. Those qualities
are desirable in pasta, but generally not in bread.
>Sorry, Mitch, after all my years I still haven't learned how to keep it
'>definitively accurate' AND short n' sweet! Thanks for 'setting us all
>straight.'
Hey, no problem. I've learned a lot from this list and hope I make a
contribution equal to what I'm taking out of it! <g>
- Mitch