1, high gluten flour protein content of 10.5-13.5%, low gluten flour protein content of 6.5-8.5%;

2, high gluten flour color is darker, itself more active and smooth, not easy to form a ball shape by hand, the color of low gluten flour is whiter, easy to form a ball by hand;

3, high gluten flour is more suitable for making noodles, bread, shortening snacks and puff pastry, etc., and low gluten flour is suitable for making cakes, muffins, cookies. p>3, high gluten flour is more suitable for making noodles, bread, puff pastry and puff pastry, etc., low gluten flour is suitable for making cakes, muffins, cookies and so on.

Often said flour refers to wheat flour, that is, wheat milled flour, according to the amount of protein content in the flour, the flour is divided into high-gluten flour, medium-gluten flour, low-gluten flour. When making desserts, it is usually specified which type of flour is needed, and if you don't have the flour you need, you can usually replace the high-gluten flour or low-gluten flour with medium-gluten flour without a significant difference. If you want to make a cake and can't get low-gluten flour, you can use high-gluten flour or medium-gluten flour and add cornstarch to make a cake as well.

Another way to identify the protein content of the flour is to buy flour with a handful of flour, clench and then release, if the flour is quickly loosened, then it is generally high-gluten flour, if the original state is low-gluten flour.