I was checking the protein content of the AP flour available up here in Canada . According to Ochef, the Canadian Grain Commission has decreed that white flour shall have 13% protein, of which 12% is glutenins and gliadins and 1% being water-soluble albumin. Nice to know that at least the flour is consistent. But my question is this. When I'm looking at a recipe and trying to judge how tender/chewy it will be using AP flour, do I work with the 12% figure - just the gluten - or do I have to factor in the albumin as well and work with the 13% figure? Hope what I'm asking makes sense. Thanx.