Since white whole wheat is so mild, the taste of the pasta doesn't fight with the sauces. I'm going to try gradually increasing the percent of home milled hard white wheat in my pasta dough and see how it goes.
Said her family loved it. I have seen several references to "lower absolute protein, but higher quality protein" about several aspects of the wheat berry. I contend "that way madness lies" because I cannot find any definition of protein quality and I've looked.
The best I can derive is that protein quality means that the particular wheat or part of the wheat seems to display better qualities when baked in a given application. I've blended low protein flour with semolina to make lovely pasta, so it works for me.
I seldom use anything but a blend anymore. It suits how how I make pasta - which is to mix in a food processor, roll it extremely thin, and cook it immediately. As for starch damage in roller mills, what I can find is that aggressive roller milling - that is setting the rollers too close together early in the milling process - can cause excessive starch damage.
So good wheat can be ruined by bad milling. Excessive starch damage can cause problems in free standing loaves because the dough will absorb exta moisture, but release it to become overly slack after proofing. What I have found interesting, however, is that brwraith who is really the expert on this had a couple of batches of home milled with what would usually be called excessive starch damage, but the hearth bread was lovely.
I am sending a sample of my home milled for testing this week a small sample, for a few tests, as I mill by hand and I am not getting any younger I think the quality of the protein is a measurement of how much gluten the flour can develop.
Durum flour has more protein than standard wheat flour, however it doesnt develop as much gluten as standard wheat. In some contexts, protein quality refers to how complete the protein is, that is how many of the eight essential amino acids it contains and in what proportion.
Is that possibly what it means? That would have nothing to do with bread baking qualities. The protein in wheat comes in a large part from growing conditions. They are within 5 miles from us but their soils are different and their methods are different. We grow a specialty legume that produces a lot of natural nitrogen per acre and the wheat that we plant on the fields that have had this crop on it the year before always has good protein.
We also have good falling numbers. Nitrogen in the soil is key to protein content in the wheat. As far as grinds go- different varieties of wheats have different properties. Some have a harder bran and grind a bit coarser than other varieties. The same goes for white wheats and also spelt for that matter. I have found that the red wheats do have a bit more of a great nutty flavor than white wheats do.
I think it is all about personal preference. I found the reference. There is indeed a hard white winter wheat, at least in Kansas. I've no idea how widely it is grown. Even if farmers are growing it, it may be hard to find and I'm not convinced it would be worth the trouble for the home baker. Its interesting possibly to note that the US government does not distinguish between winter and spring hard white wheat in it's Wheat Classification System though it does distinguish between winter and spring hard red wheat.
Damaged starch happens during milling and is determined by two things: the hardness of the kernel and the milling techniques.
Spring wheat is generally harder than winter wheat, and a little more damaged starch is usually found in its flour. Hard spring wheat is also generally higher in protein than hard winter wheat, with protein being quite absorbent.
Of course, the bran of both wheats requires extra water. Research indicates that gluten quality may be determined by the ratio of gliadin to glutenin and the ratio of high-molecular-weight glutenin to low-molecular-weight glutenin. I love useing K. I would love for some of our food scientists to weigh in on this. This seems like a good topic for Emily Buehler, author of "Bread Science". I am particularly interested because of a recent experience with home milled kamut flour when I ran out of my hard,red spring wheat beries.
Kamut has plenty of gluten but it is very stretchy gluten. My loaves were really flat unless I used pans. On the forum, I was told this is a natural characteristic and that it's not the quantity but the quality of gluten.
I had previously only used kamut as a part of my flour. My red,hard,spring wheat always seemed to have plenty of gluten and, in fact, I usually cut it with a lower gluten whole wheat to produce softer WW sandwich bread.
SO what is the explanation for the "difference" in the quality of the gluten between wheat strains? As a chemist, let me see if I can interpret what Emily Buehler says in her book, with respect to the observation about kamut flour.
Gluten in bread is formed from two different proteins that are present in flour. One of those proteins is responsible for the elasticity of the gluten. The other is responsible for the extensibility of the gluten. If the grain has more of one or the other of those proteins than what is ideal, the flour will make dough that is more rubbery or more runny than the ideal dough. Several posts mention that too aggressive milling is the cause of excessive damaged starch in the milled grain.
That was true even with the old stone millwheels. When grinding grain, those millers had to 'sniff' at the millstones all the time, and back off on the power whenever a burned smell was detected.
A good miller was one that could crank up the millwheels almost but not quite to the point of that burning smell, finishing the flour as quickly as possible without damaging it. Hence the phrase "keep your nose to the grindstone". We've been using spelt and kamut for the past year or so. The breads come out delicious but kind of gritty, previously I thought it might be because I grind my grains in a vitamix instead of an actual mill but it seems like it's just the wheat variety.
I think I need to find some great quality organic white wheat if I am going to convert my husband. I would say it's slightly harder than hard spring wheat. So it could be that the vitamix cannot give you a really fine flour from kamut.
Following this very informative post, can someone kindly provide a description including protein content and baking qualities for each of the wheat varieties below? Each wheat variety fits into one of these six categories based on the growing season winter or spring , hardness hard or soft and color red or white. While munching on holiday treats this year, stump your relatives with these class differences.
Ninety five percent of the wheat grown in Kansas is hard red winter HRW. In fact, Kansas farmers grow more HRW wheat than any other state. With high protein and strong gluten, HRW wheat is ideal for yeast bread and rolls. But, this versatile class is also used in flat breads, tortillas, cereal, general purpose flour and Asian-style noodles.
About three percent of wheat grown by Kansas farmers is hard white HW wheat. This class is grown primarily under contract. Email This BlogThis! Jim K June 8, at AM. Michelle Clay June 8, at AM.
Jim K June 9, at AM. Newer Post Older Post Home. Wheat varieties may be grouped into five broad categories, according to hardness, softness and time of sowing. You must be logged in to post a comment. Leave a Reply Click here to cancel reply.
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