The proportion of protein within Gold Medal bread flour significantly impacts the dough’s gluten development. A higher percentage generally facilitates a stronger gluten network, resulting in enhanced elasticity and structure in baked goods. For instance, a flour with a protein level around 12-14% is commonly preferred for breads that require a robust crumb and substantial rise.
This component is a critical factor for bakers seeking to achieve optimal results in their recipes. Its presence influences the final texture, chew, and overall volume of the baked product. Historically, millers have focused on refining milling processes to consistently achieve desired levels for specific applications, reflecting an understanding of its direct effect on baking performance.
