A specialized milled product known for its exceptionally high protein content, primarily gluten, is utilized in baking applications where significant structural integrity is required. This type of flour, derived from hard wheat varieties, possesses the capacity to form a strong and elastic dough. An example of its use is in the production of artisan breads, particularly those with open crumb structures like baguettes and ciabatta.
Its importance lies in the enhanced elasticity and extensibility it imparts to doughs, facilitating gas retention during fermentation. This leads to baked goods with superior volume, a desirable chewy texture, and improved overall structure. Historically, such products have been favored by bakers aiming for consistent and high-quality results, particularly in demanding formulas or challenging environmental conditions.
