The Strength of Flour: An In-depth Analysis for Soft Wheat and Hard Wheat

Indice

What is the strength of soft wheat flour and hard wheat flour?

The Strength of Flour: An In-depth Analysis for Soft Wheat and Hard Wheat emphasizes the significance of the quantity and quality of proteins, specifically gluten proteins, in determining the strength of soft wheat flour and hard wheat flour. This strength refers to the dough’s capacity to develop a resilient and durable gluten network during processing and fermentation.

In soft wheat, the strength of the flour depends mainly on the protein content in the kernel. Flours with a higher protein content tend to have stronger strength, while flours with lower protein content have weaker strength. The strength of soft wheat flour is often classified into three categories: weak, medium, and strong, based on protein content and gluten strength.

In hard wheat, the strength of the flour is primarily determined by the quality and structure of the gluten proteins. Gluten in hard wheat has a more rigid and resistant structure compared to soft wheat, giving hard wheat flour a stronger strength. The strength of hard wheat flour is generally high and is often used for baked goods that require a stronger texture and better gluten structure, such as dry pasta.

In both cases, the strength of the flour is a key factor in achieving well-risen dough and baked goods with a desired texture. Choosing flour with the appropriate strength for the type of product being prepared is essential for obtaining quality results.

Alveograph: The Instrument for Measuring Flour and Semolina Strength

The commonly used instrument for measuring the strength of flour or semolina is called an “alveograph” or “farinograph.” The alveograph is a specific tool used in bakery laboratories to evaluate the rheological properties of the dough, such as extensibility, elasticity, and gluten strength. Through the alveograph test, it is possible to determine the value of the W factor, which indicates the strength of the flour or semolina. This tool is particularly used in the food industry and by flour producers to ensure the quality and performance of their flours.

Definition and Importance of Flour Strength

Definition:

Flour strength refers to the ability of the dough to develop an elastic and resistant gluten network during processing and fermentation. It is primarily determined by the quantity and quality of proteins present in the flour, particularly gluten proteins.

Importance:

Flour strength is of fundamental importance in the production of bread, pizza, pasta, and other baked goods. Flour with adequate strength allows the dough to support fermentation, retain the gas produced by yeast, and create a porous structure and soft texture in the finished product.

The strength of flour influences the workability of the dough, determining its ability to maintain shape, stretch without breaking, and retain air inside. It also affects the texture of the finished product, providing softness, elasticity, and structure to bread, pizza, or pasta.

Flour strength is related to the amount of proteins, particularly gluten proteins, which can vary among different types of flour. Flours with higher protein content tend to have stronger strength, while flours with lower protein content have weaker strength.

It is important to select flour with the appropriate strength for the type of product being prepared. Using flour with the right strength contributes to achieving well-risen baked goods with a porous structure and desired texture.

In conclusion, flour strength is the ability of the dough to develop an elastic and resistant gluten network. It is a key factor in the workability of the dough and the texture of the finished product. The quantity and quality of proteins in the flour influence its strength, which can vary among different types of flour. Choosing flour with the appropriate strength is essential for obtaining quality results in the preparation of bread, pizza, pasta, and other baked goods.

Characteristics of Soft Wheat Flour and Hard Wheat Flour Strength:

Elasticity: The strength of soft wheat flour and hard wheat flour manifests in their ability to develop an elastic gluten network during dough processing. A stronger flour will exhibit greater elasticity, allowing the dough to stretch without breaking.
Gas Retention: Flour strength influences the dough’s ability to retain the gas produced during fermentation. A stronger flour retains gas better, allowing for better dough expansion during baking and creating a porous structure in the finished product.
Resistance: Flour strength determines the dough’s resistance to deformation and extension during processing. Stronger flours resist deformation better and maintain the desired shape during fermentation and baking.

Measuring Soft Wheat Flour and Hard Wheat Flour Strength:

Flour strength is commonly measured using the W factor. The W factor indicates the dough strength and can range from around 100 to 400 or more.

Measuring the W factor is done through specific baking tests where the dough undergoes trials to evaluate its strength, extensibility, and resistance. The results of these tests determine the value of the W factor, reflecting the flour’s strength.

It is important to note that W factor values can differ between soft wheat flour and hard wheat flour due to the distinct properties of gluten and proteins present.

Measuring flour strength requires specific instruments and methods, typically performed by specialized laboratories or flour producers.

Understanding the strength of soft wheat flour and hard wheat flour is essential for selecting the most suitable flour for different applications, such as bread, pizza, pasta, and other baked goods. The correct strength contributes to optimal dough processing and quality results in the finished product.

Uses and Applications of Soft Wheat Flour and Hard Wheat Flour Based on Their Strength:

Uses and Applications of Soft Wheat Flour based on its strength:

Weak Soft Wheat Flour (low strength, W below 170):

Light bread and baked goods: Weak soft wheat flour is suitable for preparing soft bread, light focaccia, biscuits, soft cakes, and delicate pastries.
Fresh pasta: This flour is ideal for making fresh pasta such as tagliatelle, fettuccine, and lasagna, which require a softer texture.

Medium-Strong Soft Wheat Flour (W between 180 and 260):

Leavened bread: It is suitable for making leavened bread with a good structure and a crispy crust. It can be used for white bread, whole wheat bread, baguettes, and other types of artisan bread.
Pizza: Medium-strong soft wheat flour is perfect for preparing pizzas with a thin and crispy crust while maintaining a soft texture inside.
Enriched baked goods: It can be used to prepare enriched baked goods such as brioche, croissants, and pastries with a soft and light texture.

Strong Soft Wheat Flour (high strength, W between 280 and 350):

Long-fermentation bread: This flour is ideal for making long-fermentation bread such as sourdough bread and bread with a starter. It provides an elastic and porous structure.
Bread with grains and seeds: It can be used to enrich bread with grains, seeds, and other ingredients to obtain a more substantial and nutritious loaf.
Egg pasta: Strong soft wheat flour is suitable for making egg pasta, such as ravioli, tortellini, and gnocchi, which require a more robust texture.

Uses and Applications of Hard Wheat Flour based on its strength:

Weak Hard Wheat Flour (low strength):

Fresh pasta: This flour is traditionally used for making dry pasta, such as spaghetti, fusilli, penne, and other pasta shapes that require a firmer texture.

Medium-Strong Hard Wheat Flour:

Fresh pasta: It can be used for making fresh pasta such as tagliatelle, fettuccine, orecchiette, and other pasta types with a more elastic and al dente texture.
Pugliese bread: Medium-strong hard wheat flour is often used in the preparation of Sicilian bread, such as pane cunzato or semolina bread, which has a rustic texture and a thick crust.

Strong Hard Wheat Flour (high strength):

Egg pasta: It is suitable for making egg pasta such as tagliolini, pappardelle, lasagna, and tortellini, which require a robust texture and better sauce adherence.
Baked goods: It can be used for preparing baked goods such as cookies, shortbread, and rustic cakes that require a firmer and crispier texture.

These are just some examples of the uses and applications of soft wheat flour and hard wheat flour based on their strength. It is important to note that recipes and ingredient proportions may vary depending on personal preferences and the specific requirements of each baked product.

Comparison of Soft Wheat Flour and Hard Wheat Flour Strength

The comparison between the strength of soft wheat flour and hard wheat flour is based on the characteristics of gluten and proteins present in each type of flour. Here are some points of comparison:

Protein content: Hard wheat flour generally has a higher protein content than soft wheat flour. The proteins present in hard wheat, such as gliadin and glutenin, contribute to the formation of a stronger and more resilient gluten.
Gluten structure: The gluten in hard wheat flour is typically more rigid and resistant compared to the gluten in soft wheat flour. This gives hard wheat flour a greater strength and the ability to retain gas produced during fermentation.
Versatility in dough handling: Soft wheat flour is generally more versatile and suitable for a wide range of baked products, including bread, pizza, pastries, and fresh pasta. Hard wheat flour, on the other hand, is commonly used for making dry pasta and specific types of bread, such as Sicilian bread.
Texture of the finished product: Soft wheat flour, due to its less rigid gluten structure, tends to produce baked goods with a softer and lighter texture. Hard wheat flour, on the other hand, can impart a firmer and more resilient texture to baked products, such as dry pasta.
Dough handling: Due to the difference in gluten strength, hard wheat flour usually requires more vigorous kneading compared to soft wheat flour. This is particularly important in the preparation of fresh pasta, where the dough needs to be extensively worked to develop the desired texture.

It is important to note that the choice between soft wheat flour and hard wheat flour depends on the type of baked product you want to make. Both types of flour have their own specific characteristics and applications, and the choice will depend on the desired texture, dough handling, and final result.

Differences in Protein Composition and Gluten between Soft Wheat and Hard Wheat

The differences in protein composition and gluten between soft wheat and hard wheat are the main factors that contribute to the distinctive characteristics of these two types of wheat. Here is an overview of the differences:

Protein composition:

Soft wheat: Soft wheat has a lower protein content compared to hard wheat. The proteins in soft wheat mainly consist of two components: gliadin and glutenin. Gliadin contributes to the softness and workability of the dough, while glutenin contributes to the strength and elasticity of the gluten.

Hard wheat: Hard wheat has a higher protein content compared to soft wheat. The proteins in hard wheat are primarily composed of glutenin. Glutenin in hard wheat has a more rigid and resilient structure, which gives hard wheat flour greater strength and gluten toughness.

Gluten:

Soft wheat: The gluten in soft wheat has a softer and more flexible structure. This makes soft wheat flour suitable for baked goods such as soft bread, cakes, and fresh pasta, which require a light and soft texture.
Hard wheat: The gluten in hard wheat has a more rigid and resistant structure. This gives hard wheat flour greater strength and elasticity, which is ideal for making dry pasta and certain types of bread, such as Sicilian bread.

The differences in protein composition and gluten between soft wheat and hard wheat affect dough workability, the ability to retain leavening gas, and the texture of the final product. It is important to consider these differences when selecting the most suitable flour for a particular baked product.

Effects on Dough Workability and Texture of the Final Product

The protein composition and gluten characteristics in soft wheat and hard wheat have a significant impact on dough workability and the texture of the final product. Here’s how these differences manifest:

Douh workability:

Soft wheat: Soft wheat flour, with a softer and more flexible gluten structure, makes the dough easier to work with. It is more extensible and less elastic, allowing for greater ease in folding, shaping, and forming the dough. This makes it suitable for leavened dough with direct or indirect methods, providing greater flexibility in handling.
Hard wheat: Hard wheat flour, with a more rigid and resistant gluten structure, requires more vigorous and prolonged kneading to develop its strength. The dough may require more time and effort to work with, but once developed, it exhibits an elastic and tenacious texture.

Texture of the final product:

Soft wheat: Using soft wheat flour produces baked goods with a softer, lighter, and more delicate texture. For example, bread made with soft wheat flour will have a softer crumb and thinner crust. Fresh pasta will also be more tender and delicate to the palate.
Hard wheat: Hard wheat flour imparts a firmer and more resilient texture to baked goods. For example, dry pasta made with hard wheat flour will have a more al dente texture and a robust flavor. Bread prepared with hard wheat flour will have a denser structure and a thicker crust.

It is important to consider the workability of the dough and the desired consistency of the final product when selecting either soft wheat or durum wheat flour for a specific recipe or application. Choosing the right flour can contribute to achieving the desired results in terms of dough workability and the final texture of the baked goods.

Practical tips for using flours based on their strength:

Here are some practical tips for using flours based on their strength:

Weak flour (low strength):
1. It is suitable for making light desserts such as cookies, shortbread, and soft cakes.
2. It can be used for doughs that require a soft and delicate consistency, such as shortcrust pastry and batters for desserts.
Medium flour (medium strength):
1. It is versatile and suitable for making bread, pizza, focaccia, and desserts such as donuts and sponge cakes.
2. To achieve a porous structure and a crispy crust in bread, it is advisable to use a medium strength flour.
Strong flour (high strength):
1. It is ideal for doughs that require more strength and structure, such as bread with long fermentation, sourdough bread, and artisan bread.
2. It can be used for baked goods that require a stronger consistency, such as baguettes, whole wheat bread, and grain bread.
Durum wheat flour:
1. It is commonly used for making dry pasta, such as spaghetti, fusilli, and penne.
2. It can also be used to make Sicilian bread, fresh egg pasta, and crispy cookies.

Remember that proofing times and ingredient ratios may vary depending on the strength of the flour used. It is advisable to follow the specific recipe instructions and conduct tests to adjust quantities and times based on the flour used.

In general, it is always helpful to experiment and conduct tests with different flours and proportions to achieve the desired results. Observe the dough’s reaction during handling and the final outcome after baking to evaluate the texture and final result.

Choosing the appropriate flour for specific baked goods:

The choice of the appropriate flour for specific baked goods depends on the desired characteristics of the final product. Here are some suggestions for selecting the right flour for different preparations:

Bread:
1. Soft bread: Use weak or medium flour to achieve a soft crumb and a thin crust.
2. Crusty bread: Opt for medium or strong flour for a porous structure and a crispy crust.
3. Whole wheat bread: Choose whole wheat flour or a combination of whole wheat and soft wheat flour for a rustic texture.
Pizza and focaccia:
1. Thin and crispy pizza: Use medium or strong flour to achieve a stretchy and crispy crust.
2. Soft focaccia: Opt for weak or medium flour for a soft and tender texture.
Cakes and cookies:
1. Light cakes: Use weak flour for a delicate and soft texture.
2. Crunchy cookies: Choose medium or strong flour for a sturdier and crunchier structure.
Fresh pasta:
1. Egg pasta: Use medium or strong soft wheat flour for an elastic and firm texture.
2. Dry pasta: Choose durum wheat flour for a firm and al dente texture.
Enriched baked goods:
1. Brioche and panettone: Use medium or strong flour for a soft and elastic structure.
2. Tarts and pies: Opt for weak or medium flour for a soft and delicate texture.

Also, consider the protein content of the flour: higher protein content will result in stronger gluten formation and a more structured final product.

Remember that these guidelines are general and can vary based on personal preferences and specific recipes. It is always advisable to conduct tests and experiments to find the ideal combination of flours and proportions to achieve the desired results.

Adjustments to the dough based on flour strength:

Adapting the dough based on the strength of the flour is crucial to achieve optimal results in your preparations. Here are some suggestions for adjusting the dough based on the flour strength used:

Weak flour (low strength):
1. You may need to add slightly more liquid to the dough to compensate for the weaker absorption capacity of weak flour. Add water gradually until you achieve the desired consistency.
Medium flour (medium strength):
1. Follow the water-to-flour ratios specified in the recipe and carefully monitor the dough’s consistency. You may need to slightly adjust the amount of liquid or flour based on the desired texture.
Strong flour (high strength):
1. Dough made with strong flour will likely require a bit more water compared to weaker flours. Add water gradually until you achieve a well-hydrated and elastic dough.
Durum wheat flour:
1. Durum wheat flour requires more hydration compared to soft wheat flours. Make sure to add enough liquid to the dough to achieve an elastic and workable consistency.

In general, keep in mind that the amount of liquid may vary depending on the brand and specific type of flour you are using. It is always advisable to carefully follow the recipe instructions and adjust based on the dough’s consistency. Experience and practice will help you determine the amount of liquid needed to achieve the desired consistency with a particular flour.

Remember that adjusting the dough is not just about the amount of liquid but also the proofing times and dough handling. Observe the behavior of the dough during the processing and make necessary changes to achieve the best results with the flour being used.

Conclusions

In conclusion, it is important to emphasize that dough handling technique is crucial for achieving excellent results in baking. However, we cannot overlook the importance of the quality of the flour itself.

Choosing a 100% natural flour is essential to ensure a healthy food without unwanted elements such as mycotoxins, glyphosate, and additives. Opting for a flour that preserves the live wheat germ, without being treated, allows preserving the valuable nutritional characteristics of the wheat grain.

Let’s remember that food is the fuel for our body, and the quality of the ingredients we use directly impacts our health and well-being. Choosing flours like those from the èViva line, which are 100% natural, 100% Italian, and 100% high-performing, means taking care of oneself and making a conscious choice for quality nutrition.

We invite everyone to discover èViva flours and experience the taste and benefits of baked goods prepared with high-quality ingredients. èViva, the flour of well-being, is the ideal choice for those who desire a natural, healthy flour that enhances the authentic taste of our Italian culinary traditions.

Get your èViva flours and discover the difference they can make in your kitchen and your well-being.

Shop our Flours