Calculadora de Desarrollo de Gluten — Fórmula

How to Estimate Gluten Development

Scoring Formula

Score = (Protein x 5) + (Mix Minutes x 3) + (Folds x 5) + Autolyse Bonus + Hydration Bonus

Interpretation

  • Under 60: Minimal development (biscuits, scones)
  • 60-90: Moderate development (sandwich bread, pizza)
  • 90-120: Strong development (artisan bread, bagels)
  • 120+: Very strong development (high-gluten applications)

    • The windowpane test (stretching dough thin enough to see light through it) typically passes when the score is 90 or above. Autolyse (resting flour and water before adding salt and yeast) contributes significant passive development.

    Ejemplo Resuelto

    12% protein flour, 70% hydration, 10 minutes mixing, no folds, no autolyse.

    1. Protein score = 12 x 5 = 60
    2. Mixing score = 10 x 3 = 30
    3. Folds = 0 x 5 = 0
    4. Autolyse bonus = 0
    5. Hydration bonus = (70 - 65) x 0.3 = 1.5
    6. Total = round(60 + 30 + 0 + 0 + 1.5) = 92 (strong development)