Asian A.P. Flour

mikey_64652

I was just wandering if anyone knows what the Gluten content is in Asian A.P. flour and how its different then U.S. flour?  Thank You.

Brandon_34695

Noodle shops in Japan have at their disposal an unlimited catalog of bespoke flour to meet their needs. Ivan Ramen recently published his recipes, and talks about blending several flours for more interesting flavor/texture, but the end result is at 10-11% protein kind of like a lighter AP flour or a European style pasta flour. King Arthur AP is a little higher than this, some AP flours are in that range, but for a lot of things I like Harvest King. The unique thing about the alkaline noodles is how the kansui is modifying the gluten. Gluten development is also highly dependent on temperature and hydration, at least as important as the protein.