Why is it important for a baker to know the protein content of different types of flour?

Knowing the protein content of different types of flour is crucial for a baker because it directly affects the texture and structure of baked goods. Higher protein flours, like bread flour, produce more gluten, resulting in chewier textures ideal for bread. In contrast, lower protein flours, such as cake flour, yield tender, delicate baked items. Understanding these differences helps bakers choose the right flour for their recipes, ensuring consistent and desirable results.