Low-gluten flour is short for low flour, also called cake flour, which is called thin flour in Japanese. Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%. It is usually used to make cakes, biscuits, cakes and pastries, and pastries.

The sponge cake is made of low-gluten flour. Because the low-gluten flour has no strength, the cake made of it is particularly soft, bulky and flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but in addition to low-gluten flour, cake flour also contains wheat starch and emulsifier. Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%, which has the functions of nourishing heart, tonifying kidney, removing heat and quenching thirst.

The differences between low-gluten flour and ordinary flour are: different raw materials, different gluten content, different protein and different color.

Different raw materials: the raw material of low-gluten flour is white soft wheat, and the raw material of ordinary flour is ordinary hard wheat.

Gluten content is different: the gluten content of low-gluten flour is 22%-26%, and the content of ordinary flour is between 29% and 32%.

Protein is different: the protein content of low-gluten flour is within 8.5%, and the protein content of ordinary flour is between 8.5% and 10%.

Different color: the color of low-gluten flour is whiter than that of ordinary flour.