Calculadora de Mistura de Proteína de Farinha
Calcule a mistura de farinhas para atingir o teor de proteína desejado.
Flour A Weight
250 g
Formula
## How to Blend Flours for Target Protein ### Formula (Weighted Average / Alligation) **Flour B fraction = (Target - Flour A protein) / (Flour B protein - Flour A protein)** **Flour A fraction = 1 - Flour B fraction** This linear blending formula works because protein content mixes proportionally by weight. It assumes both flours have the same moisture content (approximately true for most commercial flours). ### Common Flour Proteins - Cake flour: 7-9% - All-purpose flour: 10-11.5% - Bread flour: 12-13% - High-gluten flour: 14-14.5% - Vital wheat gluten: 75-80%
Exemplo Resolvido
Blend 10% AP flour and 14% bread flour to get 12% protein, 500 g total.
- 01Flour B fraction = (12 - 10) / (14 - 10) = 2/4 = 0.50
- 02Flour A = 500 x 0.50 = 250 g
- 03Flour B = 500 x 0.50 = 250 g
- 04Check: (250 x 10 + 250 x 14) / 500 = 12.0%
Perguntas Frequentes
Why does protein percentage matter in bread?
Protein (specifically glutenin and gliadin) forms the gluten network that traps gas and gives bread its structure. Higher protein flours produce chewier bread with better rise. Lower protein flours make more tender cakes and pastries.
Can I add vital wheat gluten instead of blending?
Yes. Add about 1 tablespoon (9 g) of vital wheat gluten per cup (125 g) of all-purpose flour to approximate bread flour. This raises the protein by roughly 2 percentage points.
Does protein content affect hydration?
Higher protein flours absorb more water. When substituting a higher protein flour, you may need to add 2-5% more water to achieve the same dough consistency.
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