How Baking Works: Exploring the Fundamentals of Baking Science

Introduction

Wheat is the only common cereal grain with a good amount of gluten-forming proteins, making it the most popular grain for baked goods in North America and in many other parts of the world. Yet other grains and flours are available to the baker. Each has a distinctive flavor and color that contributes to its value. Many also have specific health benefits. Bakeshops that limit their products to those made from common wheat miss the opportunity to provide variety to their customers.

Many variety flours contain as much protein as wheat, or more. However, because the proteins in these flours do not form gluten (except for triticum grains, to a degree, and possibly rye), protein content is not a useful indicator of quality, other than nutritional quality. Figure 6.1 compares the amount of protein in various flours, including whole wheat flour. As with wheat, most cereal grains are low in the essential amino acid lysine.