"Roy Basan" > schrieb im Newsbeitrag
m...
> "Ulrike Westphal" > wrote in message
>...
>
> Oh, wait a minute..... be careful you maybe adding too much gluten to
> your flour than what you are expecting for.
> Your 20 gram of gluten plus 500 gram 11% protein flour will result to:
> 20 grams of gluten in the total mixture of 520 grams( 500 grams flour
> + 20 grams gluten) which actually is 3.85 % gluten ( added) that
> provides 3.85 x0.75( protein content of wheat gluten)= 2.85 % .
> So 3.85 x 0.75 + 96.15 x0.11=13.46 % wheat protein( total).A really
> strong flour.But that is related in strength to the hard spring wheat.
> If your target is just 11.7%-1.8 then you should use only 1.25%% wheat
> gluten.
> It will be 6.25 grams wheat gluten + 493.75 grams flour x 0.11( flour
> protein)= 500 grams in all with a total calcutated protein of 1.25 x
> 0.75 + 98.75 x 0.11= 11.8 %In total wheat protein content calculation
> .
>
> Roy

Sorry Roy, perhaps I have blond roots, but I can't follow your calculation:

I have 500 g flour with 5 x 11 g protein= 55 g protein in 500 g flour
I add 20 g gluten flour (80 % protein) with 16 g protein

I get a mixture of 520 g that contains 55+16= 71 g protein makes 100 x
71/520= 16,7 % protein

Am I so wrong?

Ulrike

just making the first stretch'n fold cycle with this mixture