HIGH PROTEIN FLOUR, or strong flour, is milled from hard grain wheat and has protein content between 11-13.5%. The higher the flour’s protein content, the greater the flour’s gluten-forming potential in the dough, which then produces a bread loaf with good crumb structure.
MEDIUM PROTEIN FLOUR, is milled from a combination of soft and hard wheat. Its protein content is 9.5% – 10.5%. Its medium protein content offers just the right balance of strength and tenderness to make crumbly textured tarts and biscuits, short crust pastry and for making sauces.
LOW PROTEIN FLOUR is milled from soft, lower protein wheat. Because of its small particle size, this flour produces fine & evenly textured cakes. Soft flour is usually divided into cake flour, which has the lowest gluten and biscuit flour which has slightly more gluten than cake flour when mixed with water. Gluten is responsible for the volume, texture and appearance of baked goods.
SELF-RAISING FLOUR has a low protein content of 8.0- 9.5%. This type of flour is usually blended with the right amount of leavening agent to produce quality cakes. In the presence of moisture and heat, the leaving agent reacts, producing carbon dioxide which is trapped as bubbles, which than forms the cake.
WHOLEMEAL FLOUR is ground 100% from the entire wheat grain. It is high-fiber flour specially milled for the health-conscious consumers. Wholemeal flour cannot be kept for as long as white flour due to their slightly higher fat content.
| CATEGORY | FLOUR TYPE | PROTEIN LEVEL |
|---|---|---|
| High protein flour | High-gluten flour Bread flour, Wantan noodle flour |
13% and above 11 – 13% |
| Medium protein flour | Noodle flour, Pau flour, All-purpose flour or plain flour, Pastry flour | 9.5% – 10.5% |
| Low protein flour | Biscuit flour, Cake flour | 7.5% – 9% |
Flour should be stored in a cool, dry place and preferably in a tightly sealed container. It can also be stored in the freezer using airtight containers or in freezer bags. It is important to allow the flour to thaw properly and equilibrate to room temperature prior to use, particularly when using recipes that require yeast.
What is the distinction between high-protein flour vs bread flour?
The terms “high protein flour” and “bread flour” are often used interchangeably. However, the distinction becomes clearer in the context of high-protein bread flour. High-protein bread flour, with its elevated protein content derived from hard wheat varieties, is specifically formulated for optimal bread making.
Bread flour is also high in protein and provides the necessary gluten strength essential for proper bread structure. While high-protein flour is a broader category encompassing various uses, bread flour stands out as a specialised subset crafted for superior results in bread baking.
Besides bread making, are there any other recipes that can be made with high-protein flour?
Beyond bread, high-protein flour finds versatility in various culinary applications. It excels at crafting pizza dough, providing the desired chewiness and structure. This flour is also suitable for making pasta, where its high protein content contributes to the desired firmness and texture.
In addition, high-protein flour can enhance the quality of certain pastries, biscuits, and cakes, imparting a unique texture and structure. Its versatility makes it a valuable ingredient for various recipes beyond traditional bread-making.
What are the uses of medium protein flour in Malaysian cooking?
Medium protein flour is used in Malaysian cooking for traditional dishes and baked goods. Its moderate protein levels strike a balance, ensuring the final products exhibit both tenderness and sufficient structure. Some examples include:
Roti Canai: This popular Malaysian flatbread uses medium protein flour to achieve the desired softness and flakiness.
Apam Balik: A Malaysian pancake or turnover filled with sweet or savoury ingredients, apam balik often incorporates medium protein flour for its texture.
Kuih Dadar: A traditional Malaysian dessert, kuih dadar, or pandan crepes filled with sweet coconut filling, may use medium protein flour for the crepe batter.
Pancakes and Crepes: Malaysian-style pancakes and crepes, whether sweet or savoury, may be crafted using medium protein flour for a balanced texture.
Certain Pastries: Various Malaysian pastries, such as curry puffs or epok-epok, may utilise medium protein flour for the pastry dough to achieve a good balance of tenderness and structure.
Pan Mee: Medium protein flour is the ideal choice for preparing Pan Mee noodles, striking the perfect balance in gluten development. This ensures that your noodles hold their structure impeccably while offering a wonderfully soft and tender texture.
Check out our medium protein all-purpose flour here.
What are the characteristics and common uses of low-protein flour in Malaysia?
Low protein flour typically has a lower gluten content, making it suitable for certain baking applications with a softer texture. It is commonly used in cakes, pastries, and biscuits, providing a tender and crumbly texture to the final products. This flour type is preferred when too much gluten development may result in a tougher or denser outcome.
In Malaysia, low-protein flour is commonly used in various traditional and popular foods. Some examples include:
Kuih: Malaysian sweet snacks and desserts like kuih often use low protein flour for a softer and tender texture.
Bahulu: These traditional Malay sponge cakes are made with low-protein flour to achieve a light and fluffy consistency.
Kaya Toast: The bread used for the famous Malaysian breakfast item, Kaya Toast, may sometimes be made with low protein flour for a softer and more delicate texture.
Cucur: Malaysian fritters or snacks like cucur (deep-fried snacks) often benefit from the use of low-protein flour for a crispy yet tender texture.
View our low-protein self-raising flour here for more information.
