Quick breads made with high protein-content flour

[artiesel]

Does anyone know if using a high-protein flour, rather than AP flour, in a quickbread formula could create a gummy texture as a result of the protein slightly developing as it absorbs water?

 

I was attempting to reduce water activity in the formula by using flour with 14% protein rather than 8-10% protein. Am I out in left field on this one?

[teonzo]

I don't think you would see a significant difference in water activity.

 

 

 

Teo

 

[paulraphael]

I've used oat flour in many things. It has a very high protein content. I'm not sure of all the ways it might alter texture. It will almost certainly require more liquid, and might help things stay moist longer.