amount of protein in wheat flour
Subject: 3. What is the protein or gluten content of various flours? Cake flour is typically 7-9% protein; pastry, or cookie, ~9-10%; all purpose, 10-12%, bread, 12.5-13.5%, clear and high gluten, 14-15%; gluten flour (actually refined gluten), 45%. 100g (3.53 oz) grams of Wheat flour, white (industrial), 11.5% protein, bleached, unenriched contains 73.81 grams of carbohydrates which is 25% of your recommended daily carbohydrate intake acording to the Food and Drug Administration guidelines for a 2000 calorie diet. King Arthur White Whole Wheat Flour - 5 lb. Low stock - less than 10 remain! All the goodness of grains in a lighter, milder-tasting flour. Our unbleached white whole wheat flour is milled from hard white winter wheat - a lighter-colored grain than traditional red wheat - which yields milder-tasting baked goods. Use as you would regular whole wheat flour. If you substitute some whole grain flour in a yeast bread recipe calling for white flour, let the dough rest for 15 minutes before kneading. Substituting this flour for up to a third of the white flour in your favorite recipes gives you all of the nutrition and fiber of whole grains without compromising flavor. Bakers know that ingredients matter. So we're proud that our white whole wheat flour is made from identity-preserved wheat. Below is a ranking of grains that provide the most protein for each gram of carbohydrate. For items such as protein fortified pasta, or rye flour, see the extended list of protein rich grains. For cooking instructions see these how-to recipes for grains. #1: Wheat Germ (Uncooked) This is because the bran and germ of grains contain the most protein per carb. Refined bran and germ can be added to a variety of foods such as oatmeal, smoothies, pancakes, pastas, and breads. If you can't find any of these grains at your local store, most can be found on online stores such as Amazon. The protein consists of ~80% gluten, and the gluten of cake flour is weakest, and bread and high gluten flour the strongest, and the intermediate ones increasingly stronger. Gluten is more of less made up of equal parts of gliadin and glutenin. The chart below shows the balance of essential amino acids in 100g (3.53 oz) of Wheat flour, white (industrial), 11.5% protein, bleached, unenriched. The distance from the center shows how much each amino acid contributions to your recommended daily intake (RDI). 1 cup KA AP flour weighs about 125g. If 11.7% is protein, then there is about 14.63g of protein per cup of this flour. 1 tbsp of Bobs Red Mill Vital Wheat Gluten weighs about 8.5g. If 75% is protein, then 6.375g of protein per tbsp of this flour. 1 cup KA AP + 1 tbsp Bob's Red Mill Vital Wheat Gluten = 21g TOTAL protein.
11.5% protein for 100g (3.53 oz) grams of Wheat flour.