Sharp (flour)

Sharp Flour

Sharp flour, also known as High Gluten Flour, is a type of wheat flour that is high in gluten content. It is often used in the production of bread, pasta, and other baked goods due to its ability to provide a strong, elastic dough.

Overview

Sharp flour is made from hard wheat varieties, which have a higher protein content than soft wheat. The high protein content results in a higher gluten content, which gives the flour its characteristic strength and elasticity. This makes it ideal for use in recipes that require a strong dough, such as bread and pasta.

Production

The production of sharp flour involves the milling of hard wheat varieties. The wheat is first cleaned to remove any impurities, then it is milled to break down the wheat kernels into flour. The flour is then sifted to remove the bran and germ, leaving only the endosperm, which is the part of the wheat kernel that contains the most protein.

Uses

Sharp flour is most commonly used in the production of bread and pasta, but it can also be used in other baked goods such as bagels, pretzels, and pizza dough. The high gluten content of the flour allows the dough to rise well and hold its shape during baking, resulting in a finished product with a good structure and texture.

Health Benefits

While sharp flour is high in gluten, which can be problematic for individuals with celiac disease or a gluten intolerance, it also has several health benefits. It is a good source of protein, fiber, and B vitamins, which are essential for a healthy diet.

See Also

• Bread Flour
• All-Purpose Flour
• Whole Wheat Flour

References

• Wheat Flour: A Guide to Types and Uses
• The Science of Baking: Understanding Gluten
• The Health Benefits of Whole Grains