A specialised milled product identified for its exceptionally excessive protein content material, primarily gluten, is utilized in baking functions the place important structural integrity is required. One of these flour, derived from onerous wheat varieties, possesses the capability to kind a powerful and elastic dough. An instance of its use is within the manufacturing of artisan breads, notably these with open crumb buildings like baguettes and ciabatta.
Its significance lies within the enhanced elasticity and extensibility it imparts to doughs, facilitating fuel retention throughout fermentation. This results in baked items with superior quantity, a fascinating chewy texture, and improved total construction. Traditionally, such merchandise have been favored by bakers aiming for constant and high-quality outcomes, notably in demanding formulation or difficult environmental circumstances.