The protein content of a flour significantly influences the amount of water that it can absorb. The table below shows the amount of flour needed to absorb 236g of water at room temperature.
| Protein Content | Flour Type | Mass of flour needed to absorb 236 g of water* |
|---|---|---|
| 14 | Bread | 327 |
| 13 | Unbleached | 337 |
| 12 | All-purpose | 357 |
| 11 | All-purpose | 380 |
| 10 | All-purpose | 397 |
| 9 | Southern All-purpose | 417 |
| 8 | Cake | 437 |
Flour was measured with volume measurements and converted to mass units. The values may vary due to measurement technique.
We can use this feature in reverse to estimate the protein content of a particular flour. Place 327 g of flour into a food processor with the steel knife. Add 236 g of water. Mix until well incorporated. Add small known weights of flour until the mixture forms a sticky ball. Look up the four mass in the chart to find the estimated protein content.
We should probably calibrate this procedure by performing the test with a known sample of flour. Then perform the test on the unknown flour until it achieves the same consistency.
Corriher, Shirley. Cookwise: The Secrets of Cooking Revealed, William Morrow Cookbooks, 1997