Using lower protein wheat for bread making

The level and characteristics of protein in wheat have a major bearing on its suitability for use in bread making – small differences can have a significant effect on final product quality. In order to get the necessary type and level of protein into wheat flour, the grower needs to control fertiliser input, allowing for and reacting to changes in weather conditions. If lower–protein flour was acceptable, this would simplify operations
In the latest blog from UK research and development company, Campden BRI, Gary Tucker, head of the baking and cereal processing department, discusses how this can be achieved.

Read the blog here.

Unsifted wheat flour (Photo credit: Wikipedia)