Difference between high-gluten, low-gluten and medium-gluten flour:

1, protein content is different:

High-gluten flour has a crude protein content of 12.5-13.5%; medium-gluten flour has a crude protein content of 9.5-12.0%; low-gluten flour has a crude protein content of 8.5% or less. The crude protein content of low gluten flour is below 8.5%.

2, the color is different:

High gluten flour is darker; medium gluten flour is creamier; low gluten flour is whiter.

3, different uses:

High gluten flour is often used in bread, dumpling skin, muffins and other glutenous food; medium gluten flour is often used in noodles, steamed buns, dumplings; low gluten flour is often used in cakes, rolls, shortbread and these pasta.

Flour purchase

1, see: quality flour color is white or yellowish, hand twisting pinch was a fine powder, placed in the hands of the tightly kneaded and released after not into a ball. Low-quality, low-quality flour color dull, gray or dark yellow, dark, uneven color. When twisted with fingers, it has coarse grain feeling, worms, magazines, lumps, and clumps when pinched. Excessive addition of whitening agent, the powder color is grayish white, or even greenish gray.

2, smell:

Take a small amount of flour in the hand can smell its odor, quality flour without odor. Slightly odor, moldy, sour, kerosene and other odors for low-quality, poor-quality flour.

3, touch:

High-quality flour when taken by hand, there is a greater sense of coolness in the palm of the hand, when held tightly into a ball. A long time and not scattered for the flour moisture is too high.

4, taste:

Take a small amount of flour chewing, quality flour flavor light and slightly sweet. Slightly odor, and fermentation, sweet, bitter and other odors, a sense of throat, chewing sand sound for low-quality, poor-quality flour.