Protein quality and quantity: A rheological assessment of their relative importance in breadmaking

Abstract
Summary: It is suggested that the terms ‘strong’and ‘weak’derived from bakery experience may not always be directly applicable to the quality of gluten present in such flours, and may be more related to gluten quantity than hitherto believed. It is clearly demonstrated in this work that the quality of glutens derived from ‘strong’and ‘weak’flours may be similar, although the glutens may be present in dissimilar quantity. There are, of course, certain flours which have poor glutens but until these are detected by precise rheological measurements, it is wrong to assume that the empirical rule ‘weak flour means poor gluten quality’holds true.

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