Conversion of a weak flour to a strong one by increasing the proportion of its high molecular weight gluten protein

A weak, over‐extensible flour was modified by additions of gluten fractions which had been obtained from the same flour. The physical dough‐testing characteristics of a strong, well‐balanced flour could be closely matched by additions of a suitably proportioned mixture of the whole gluten and a high molecular weight protein fraction of the gluten, prepared by fractional extraction.