Light wheat flours with the type number 405 and 550 are used for the production of confectionery yeast doughs. For the majority of types of baked goods, medium qualities with falling numbers from 300 – 370 seconds and wet gluten contents of 28 – 32 % are adequate. For baked goods with a great number of ingredients, such as panettone, higher contents of wet gluten (above 32 %) are needed. Here, especially fermentation stable, but nevertheless relaxed doughs, are desired. A higher wet gluten content supports the formation of a light-textured, easy to chew crumb and a stable baked goods shape.
In the case of cold dough methods with long fermentation times, wheat flour qualities with high wet gluten contents and low enzyme activity are of advantage.