WHAT IS FLOUR STRENGTH?

When a pizza is truly good, much of the credit goes to the selection of flour. Not only because quality flour gives a richer flavor to the pizza, but also because the strength of the flour is crucial for achieving a well-hydrated, well-leavened, and digestible dough.

At Pizzeria Fra Diavolo, we choose the best flour to make our contemporary pizzas, and in this article, we want to tell you exactly what flour strength is and everything you need to know about it!

What is flour strength?

Flour strength is a value that indicates the ability of flour to absorb water, undergo processing, and retain carbon dioxide, achieving maximum fermentation.

Flour strength measurement is carried out through specific experiments and biological analyses conducted by mills and is a fundamental factor in determining what type of dough can be made.

To better understand what flour strength means, it is necessary to start with the basics, namely the wheat grain and the most used part in flour production, the endosperm. As explained in the article on the difference between durum wheat and soft wheat, the endosperm contains approximately 80% of the nutrients of the flour, with two predominant elements: starch and gluten.

What is gluten?

Gluten is a protein complex, the most important in wheat and cereals. The content and percentage of gluten in wheat determines the flour strength. Gluten is mainly composed of two proteins: gliadin and glutenin. Gliadin is responsible for water absorption properties and the extensibility of the flour, while glutenin provides strength and elasticity.

These two molecules are insoluble and form hydrogen bonds with water, aiding the development of the gluten network, crucial for the success of any dough. What is the gluten network? The gluten network is the structure on which the dough develops, those bubbles and alveoli that form from the base and support the surface of the fermented product.

How is the gluten network created?

The creation of the gluten network occurs through dough processing, following handling, either manual or mechanical, activating both gliadin and glutenin and the yeast. This results in the formation of small air bubbles that structure, after mixing and subsequent handling operations, into a true mesh network, following a specific pattern. What is the secret to a good gluten network? An absolute prerequisite is dough processing, which must follow precise times and methods, with standardized resting periods and constant temperature monitoring.

Then there are all the small tricks of the pizzaiolo's trade that we at Pizzeria Fra Diavolo know very well. Don't believe us? Try our gourmet contemporary pizza and be amazed by how delicious the dough is!

What does W mean in flour?

W is the value of flour strength and expresses the energy required to reach the maximum fermentation and extension of the dough. Numerically, the W value is detailed with figures ranging from 90 to 400. The lower the W value, the weaker the flour will be and therefore less suitable for long fermentation products. Conversely, the higher the W factor, the tougher and more elastic the flour will be, and therefore more suitable for enduring long fermentations and high hydrations.

So, to understand the strength of a flour, simply check the W value. The problem is that on packages available in general distribution, the W value is rarely indicated.

So, how can you calculate flour strength? It's simple: through specific analyses and tools or by the amount of protein present in it.

How to calculate flour strength

Flour strength is calculated through analyses and tests such as the Kjeldahl method, which determines the percentage of dry gluten present in a flour, or with the Brabender farinograph and especially with the help of the Chopin alveograph, the most widely used method in the milling industry.

The Chopin alveograph consists of a mechanical instrument in which a disk of dough made of flour and water, without yeast and with medium hydration, is inserted and subjected to an artificial stream of carbon dioxide. The stream will continue until the dough reaches the peak of fermentation.

This action simulates the natural fermentation process and determines two data: the first is the value P, the energy used to reach the peak of fermentation, representing the tenacity of the dough; the second is the value L, which represents the maximum extension of the dough. The entire operation is recorded through the alveogram, a graph set on the relationship between P on the x-axis and L on the y-axis, which expresses the W value of the flour.

How to calculate flour strength from proteins

To calculate flour strength from proteins, simply read the nutritional table where the calories of the flour are distributed according to macronutrients. Generally, flour proteins range between 9 and 15% of the total weight, and this number varies depending on the type of flour. A strong flour will have more grams of protein compared to a weak flour.

Indicatively, although it is possible to mix flours to obtain a blend as suitable as possible according to personal baking principles, to understand which flour to use in relation to the dough to be made, you can develop a flour strength table.

To enjoy an excellent, airy, and flavorful pizza, come visit us at Fra Diavolo. Whether you choose classic dough, multi-cereal, or charcoal, you will be guaranteed to eat a high-quality contemporary pizza with an unmistakable flavor. Take a look at our menu and discover our nearest location to you to experience a new journey in the world of pizza.

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