Filter MSA to remove sequences that don't cover at least (%) of query. [Full Text PDF]. The characteristics of white wheat make it ideal when you want the nutrition of whole grains with a sweeter and milder flavor. bags #29030 | 25 lb. The uploaded file must follow the standard PDB file format. Coarse ground organic corn in which the germ and most of the bran are left intact for added flavor and nutrition. The grains are sprouted, dried, and milled in to a fine, free-flowing flour. This true Type 85 flour is a bolted flour made by sifting some of the bran out of whole grain flour. Cleaned whole organic hard wheat berries that are high in protein and well suited for yeasted bread formulas. #29250. * Fortified with Iron, Calcium, and B Vitamins. #204876. The result of partnering with a dedicated group of farmers to bring you this version of our White Whole Wheat Flour. King Arthur flour quality only guaranteed when sold in unopened package. Call us for assistance: (877) 523-5687 (877 KAFLOUR), 11.7% Protein | .50% Ash | Malted, Enriched. #27050 Organic Baker's Classic with Restored Germ. SS - Add Secondary Structure prior, based on PSIPRED predictions. The sprouting results in a well-rounded, smooth-tasting whole grain flour for breads and pastries at 100% (or in combination with other flours). This is not suited for high ratio cakes. It has seen a revival amongst artisan bakers who are attracted to the slightly higher ash and resulting flavor. They share your passion for quality baking, and want to make sure that each product meets your every expectation. It is a good choice for formulas in which more texture is desirable. A whole wheat flour which contains all of the wheat berry or kernel will have a high ash of 1.50 or so. 14% Protein | .52% Ash | Malted, Enriched. The protein content makes it well suited for a variety of handmade or machine-made breads including hearth breads, pan breads, and Neapolitan style pizza. The low ash content will result in a clean, light color crumb. Baker Laboratory Tools . Protein content of the AR was unchanged with training (fold change = 1.17 ± 0.61; P=0.19); however, there was a significant correlation between the changes in AR content and fiber area (r=0.60, P=0.023). Makes light, tender, high-rising muffins. In most cases it is best used as a substitute for a portion of the existing flour in the formula, adding a complex and unique flavor. Due to the lower protein, these are more suited as a flour for tender pastries such as scones, cookies, and cakes. Add your own frosting as desired. Equivalent to a French Type 55 (milled from premium hard winter wheat), it can best be described as an all-purpose or low-protein bread flour, making it very versatile in a bakery. This Gluten-Free Doughnut mix makes tender, cake-style old-fashioned doughnuts. This website determines the contact order by either uploading a PDB file Protein Data Bank Often used when the percentage of rye is as high as 100%, such as in traditional German Vollkornbrot. This is the flour of choice for artisan breads and yeasted pastries. cd_spec; contact_order; plasmid_maps; primertemp This flour can be used to add whole grain nutrition to items while keeping them tender and delicate. [20 < query_length < 1000] contact us if you wish to submit a sequence larger than the limit. 6/5 lb. 12.7% Protein | .50% Ash | Malted, Enriched. This Chocolate Cake mix makes a tender, tasty chocolate fudge cake or cupcakes. This flour is high in protein making it ideal for all types of yeasted breads, rolls, and pizza. Well suited for pastry dough, scones and biscuits, cookies, and quick breads. NEW: We have a seperate submission page for protein-protein coevolution analysis. They can be milled into fresh flour or added to a dough in their whole form after soaking, cooking, or sprouting. Plaxco, K. W., Simons, K. T., and Baker, D. (1998). Alternatively, you may provide a single sequence in plain text or in FASTA format.