molds (“fungal amylase”).
The Protein Contents of Common Wheat
Flours
These figures are approximate, and assume
that the flour contains 12% moisture. The
bulk of flour weight, from 70 to 80%, is
starch and other seed carbohydrates. High-
protein flours absorb substantially more
water than low-protein flours, and so will
produce stiffer doughs with the same
proportion of water.Flour Protein Content
Whole wheat, graham 11–15
Durum semolina 13
Bread 12–13
All-purpose (U.S. national brands) 11–12
All-purpose (U.S. regional brands,
South, Pacific Northwest)