Flour protein and browning

Flour protein and browning - Eggs in carton container on table with flour

I use the following recipe (based on this Serious eats article) for a sicilian style pizza:

  • 500 g All Purpose Flour
  • 2 tbsp oil
  • 10 g kosher salt
  • 5 g rapid rise yeast
  • 347 g water

Mix in food processor til dough comes together then another 40 seconds.

Then, I turn it out on a half sheet pan with 6 tbsp oil, let it sit for ~3 hours, top with a can of Muir Glenn pizza sauce, some shredded cheese and some lunch meats. Bake at 550 F for about 16 minutes.

When I used Pillsbury/Gold Medal all purpose flour, I got better browning (and flavor) than compared to King Arthur all purpose flour. On the other hand, King Arthur gave better bubbles (I'm guessing due to the higher protein content).

I know King Arthur has more protein, so how does that affect browning? And can I do something to the recipe to increase my browning? I've played with the oven racks to bottom and middle, but not much luck (it's a relatively small oven, so it might not have as much effect as I'd like).

Note: I tested about 5 times with each Pillsbury, Gold Medal and King Arthur.



Best Answer

Changing the protein content affects the dough and the eventual crumb (when cooked). So the question shouldn't exactly be how does protein more protein/gluten affect browning, apart from the increased gluten will give you are more flexible dough which you work with more (ie thinner).

The two ways you can increase the crisping/browning of your pizza is:

  1. Roll/stretch out your dough thinner
  2. Placing your pizza on a pre-heated skillet before either placing into a hot oven, or better still using a broiler to apply a high heat from above. This will increase temperature on the base and topping.



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Flour protein and browning - Ingredients for cooking on table with flour



What causes browning in baking?

Maillard reaction is the chemical reaction between amino acids and sugars, which occurs when food is heated. This process will lead to the browning of the food's exterior, along with the emergence of new flavours and aromas. In general, the Maillard reaction makes food more appealing.

What happens to flour when it is browned?

Toasting flour cooks out the raw taste so that it lends a nutty, more complex flavor to baked goods.

How can we encourage browning?

In doughs that require high-protein flour, like a beignet, add a little lemon juice or vinegar to the batter to make it more acidic. For roasting or grilling, brush only with oil to slow browning. For cookies, use cake flour or acidic ingredients like vinegar, lemon juice, or cream of tartar.

What is browning of protein?

The Maillard reaction is a form of non-enzymatic browning that occurs in foods when proteins and/or amino acids chemically react with carbohydrates of reducing sugars. Applying heat during cooking accelerates and continues this intricate process, which elevates the taste, aromas, and appearance of food.



How Flour Protein Content Affects Bread Dough




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