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You are here: Home / CM Tooltip Glossary / Protein

Protein

April 7, 2019 By Mike

In baking terms, this refers to gluten, the primary protein in flour.  A flour with a “higher protein percentage” will have more gluten and will therefore hold its shape better, will rise higher, will be chewier in texture and will require more water and more mixing time to develop properly in a dough.

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