Strong flour is a type of flour that is characterized by its high gluten content. All this gives it the ability to provide a strong and elastic structure to the masses. This type of flour is especially popular among bakers and pastry chefs. The main reason is that it is ideal for the preparation of products that require good gas retention and a spongy texture.
Gluten is a protein naturally present in wheat and other grains such as barley and rye. It is responsible for the elasticity of dough and helps trap carbon dioxide produced during fermentation, resulting in greater fluffiness and volume in baked goods such as breads, buns and cakes.
Obtaining strength flour
Strength flour is obtained from milling high-quality wheat, specifically selected for its high gluten content. During the milling process, some of the wheat bran and germ are removed, resulting in a flour that is finer and softer in texture than whole wheat flour.
One of the most important characteristics of strength flour is its ability to retain water. The gluten present in this flour forms a strong and elastic network. These characteristics cause it to trap water molecules, which helps maintain moisture in the dough during the kneading and fermentation process. This is especially beneficial in making breads and sourdoughs, as it contributes to a softer crumb and crispier crust.
Strong flour is commonly used in the preparation of a wide variety of baked products. Among other artisanal breads, pizzas, empanada doughs, buns, brioches, and cakes. Its versatility and ability to provide a solid, uniform structure make it an essential ingredient in professional and home cooking.
In short, strong flour is a type of flour with a high gluten content. It is specifically designed to provide a strong and elastic structure to the dough. Its ability to retain water and form a strong gluten network make it a fundamental ingredient in the preparation of a wide variety of baked products.
