Re:Why Most of America Is Terrible at Making Biscuits
by solatic on Sunday November 25, 2018 @06:23AM
(#18526446)
Makes you wonder why we don't sell flour by protein content. Meaning, instead of "cake flour", sell "flour, 6% by wheat protein, good for cakes."
Maybe flour producers ought to have to label protein content on the label (even in small text), so that it's easier to find the right flour for recipes.
Re:Why Most of America Is Terrible at Making Biscuits
by zhte415 on Sunday November 25, 2018 @09:17AM
(#18526947)
So this isn't done? Wow.
Re:Why Most of America Is Terrible at Making Biscuits
by elithrar on Sunday November 25, 2018 @10:40AM
(#18527277)
King Arthur, a reasonably popular brand (sold at Safeway, etc) here in the US does indeed show the % protein on the packaging: https://www.kingarthurflour.com/products/signature-flours/
Most products also show this on the nutritional label.
Cake / 'biscuits' (my idea of a biscuit is a solid thing to dip in tea, how British of me, but anyway) flour: about 8-9g of protein per 100 grams of flour.
All-purpose flour: 11-12 grams of protein per 100 grams of flour.
Bread flour: 13-14 grams of protein per 100 grams of flour.
'Pastas' vary a lot. Italian-style uses high-protein durum wheat, which is about 14g/100g. On the opposite end, Chinese jiaozi (steamed/boiled dumplings) use low-protein content (8-9g/100g) to give a very smooth texture.
I'm curious if flour in the US is sold with such nutritional labeling: protein, carbohydrate, fat, salt, etc, measurements per standardised measure (in the EU and much of the world, this is per 100g)?