Hello,
Where I live most flours on our market is 7% protein from hard wheat. French or italian flours are too expensive for a napoletan style pizza I want to make. I managed to get a 12% protein, the glutein is there, but lacks gliadin from the soft wheats, the viscosity. I do have the tenacity, but I dont have tje extensibility. So I only need that to make it perfect. Gliadine or similar substance to improve the flour.
Since you are geeks in chemestry, you may know one.
This is a mission impossible question. But can bring to life a business.
