High-gluten flour and low-gluten flour are only the difference in protein content. According to common sense, it should not be added. Instead, add self-raising flour and some bread flour. Self-raising flour, for example, is made by mixing a certain proportion of salt and baking powder. The so-called bread flour is to add malt, vitamins and gluten to flour to improve its bread-making performance, increase the content of protein and make bread easier to make. Therefore, flour with protein content as high as 14- 15% appeared, so that bread with larger volume can be made.

Therefore, only pure high powder and low powder are selected without additives.