When it comes to flour, the most commonly used flour is medium gluten flour, but sometimes you will buy it wrong if you are not careful. You can buy high gluten flour or low gluten flour.
So is there a big difference between high-gluten flour and low-gluten flour? Does it matter if you bought it wrong? The answer is certainly influential, and there is still a big difference between the two. The wrong thing tastes, nourishes and tastes completely different. The following is for everyone to answer.
What's the difference between high gluten flour and low gluten flour? 1, different colors.
The color of high gluten flour is yellow, and the color of low gluten flour is white, almost white.
2. Feel different
Because of its high gluten content, high-gluten flour is slippery to grasp by hand and not easy to agglomerate. Low-gluten flour, on the other hand, is soft and easy to agglomerate when caught.
3. The content of protein is different.
Protein content of high gluten flour is between 12.5%- 13.5%, and protein of low gluten flour is below 8.5%.
4. Different gluten content
The wet gluten content of high gluten flour is above 35%, and that of low gluten flour is below 25%.
5. Different uses
High-gluten flour is suitable for making cakes such as bread, noodles, puffs and thousand-layer cakes, while low-gluten flour is suitable for making cakes and biscuits.
The simplest way to distinguish high gluten flour from low gluten flour
From the above five distinguishing points, we can get two simplest ways to distinguish flour:
1, color method
Low gluten flour is white and high gluten flour is yellow.
2. Hand grasping method
High-gluten flour does not agglomerate by hand and is easy to disperse. Low-gluten flour is easy to agglomerate, so this is the simplest and most effective method to distinguish.
Wonderful use of high and low gluten flour
(1) What if there is no low-gluten flour to make cakes at home?
No need to buy it. You can make low-gluten flour by mixing medium-gluten flour, that is, ordinary flour and corn starch, that is, ordinary starch at a ratio of 4:/kloc-0:. Making a cake is the same as buying it outside. If you can't buy it at the moment, this method is convenient and easy to use.
(2) If flour and flour can't ferment in cold weather, you can add some sugar and evenly add nutrients to the yeast, which will enhance the active fermentation and let it stand for 1 hour.
(3) If the yeast at home is also used up, and fresh yeast can't be bought for a while, honey can also be used to make dough. Generally, add about 25 grams of honey to a catty of flour, heat it with hot water and mix it evenly, then cover it with a wet cloth to wake up. Generally, dough can be made in 3-4 hours.