INGREDIENTS
Flour with purpose Protein in wheat is an evolving trend – but it’s not all about the numbers. Eurostar Commodities tells us why.
ALL IN THE SOIL For decades, bakers and chefs have believed that the key to great bread and pizza dough lies in the protein content of the flour. The historical perception is that flour should contain over 12.5% protein to produce the best results. And while high-protein flour does provide benefits for certain baking methods, recent developments in regenerative agriculture are reshaping how we think. Protein content in flour is important because it directly affects gluten formation. Gluten is a network of proteins that gives dough its elasticity, structure and chewiness. Higher-protein flours are ideal for longer leavening doughs, allowing for extended proving times, fuller flavours and an open crumb structure. This is why traditional baking wisdom has emphasised the importance
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of high protein content, especially for bread and pizza dough. However, focusing solely on protein percentage overlooks other factors that contribute to the quality and final baked product. This is where regenerative farming practices come into play. Regenerative agriculture is a holistic approach to farming that focuses on improving soil health, increasing biodiversity and reducing chemical inputs. Unlike conventional methods, which rely on synthetic fertilisers and pesticides, the aim is to restore and maintain the natural ecosystem of soil. BIGGER PICTURE When it comes to wheat, regenerative farming results in crops that are nourished by healthier, biodiverse soils. This means that even if regeneratively
grown wheat has a protein level slightly below that of conventionally farmed wheat, its overall quality and nutritional value are higher.
03/04/2025 14:13