3 hours ago, shain said:
Sorry, my bread baking know-about is a bit stale 😁. But I think gluten quality is still a thing with white flour - might be due to protein damage rather then content? I'm not sure. I do remember that protein content is not a direct indicator of gluten-forming strength.
A bit stale. Good one 
I can't speak for other flours in other countries, but my previous comment related to pizza flour. Pizza flour is only milled in 4 countries. U.S., Canada, the UK and Italy. The Italians are renowned for bending over backwards trying to protect the protein by keeping the temperatures low during the grinding process. This being said, I've seen countless doughs made with Neapolitan flour that fell right in line with North American flours with the same protein percentages, so the common idea that North American millers are taking protein damage less seriously than the Italians is not true in my experience.
Now, British pizza flours, specifically the Manitoba varieties, they do consistently underperform their specs, but I've always chalked that up to a quality issue with private label rather than questionable milling.
My data is only observational, but it is comprehensive. Based on what I've seen, I think that modern milling methods have reached a point where protein damage is no longer much of a concern- in pizza flour milling countries.
