A specific type of milled grain product, commonly utilized in baking, is recognized for its high protein content, typically between 12% and 14%. This elevated protein level, primarily gluten, is essential for developing strong gluten networks within dough. These networks contribute significantly to the structure, elasticity, and chewiness of baked goods, particularly leavened breads. Bakers often select this product when seeking to achieve a robust rise and well-defined crumb structure in their loaves.
The value of this product stems from its capacity to enhance the overall quality of bread. Its gluten-forming capabilities lead to improved texture, greater volume, and enhanced flavor profiles in finished baked items. Historically, millers have strived to produce consistent and reliable versions, leading to widespread adoption among both professional and home bakers seeking dependable results. The consistent protein content allows for predictable dough handling and baking outcomes, minimizing variability in the final product.
