Durum wheat is a different species of wheat than is commonly used in other flours. It is very high in gluten, and is primarily used to make pastas and pizza doughs. –Non-Wheat Flours – Wheat flour is the only type of flour with enough gluten to make standard yeast ...
stretched, or handled (think:kneading), the proteins stretch and become even more elastic. The less the mixture is worked, the less concentrated the gluten will be.Some types of baking benefit from the development of gluten(ie. bread or pizza doughs, pasta, puff pastry, etc....