High Gluten Wheat Flour
What is High Gluten Wheat Flour?
High gluten wheat flour is a powder made from grinding spring wheat to reach a finished flour with 14% protein.
Wheat is produced globally. There is wheat production in the majority of the continental U.S. Hard red spring wheat is typically grown in Montana, North Dakota, South Dakota and Minnesota in the United States.
High gluten wheat flour may be blended with other flours to make a higher protein blend. High gluten flour is used for artisan breads that require high protein to get the desired crustiness and chewiness of hearth breads.
Wheat flour is composed of:
- Moisture: 12-14%
- Protein: 14%
- Fat: 1%
- Carbohydrates: 70%
- Ash: 0.4%
High gluten flours are often treated with potassium bromate and bleached with benzoyl peroxide. It is required by the FDA for all flours to be enriched with thiamin, riboflavin, niacin, folic acid and iron.
For artisan bread products, high gluten flour may be used as the sole flour source or in combination with other bread flours.
Wheat flour is very low in saturated fat, cholesterol, and sodium. When it is enriched, as required by law in the U.S., it is a good source of folic acid, iron, B vitamins, as well as complex carbohydrates.