Formulations using high-protein wheat flour, usually employed in yeast-leavened bread manufacturing, are tailored to create candy baked items. The elevated gluten content material in such a flour contributes a extra strong construction, impacting the ultimate texture and chewiness of the resultant confection. Examples embody muffins, cookies, and pastries the place a firmer crumb is desired.
The implementation of high-gluten flour in dessert functions affords a number of benefits. It could possibly present enhanced structural integrity, permitting for the incorporation of heavier components equivalent to fruits or nuts with out compromising the product’s form. Traditionally, its use has been pushed by regional ingredient availability and the pursuit of particular textural traits in conventional baked gadgets.