High-gluten flour refers to flour with an average protein content of about 13.5%, usually with a protein content of 11.5% or more can be called high-gluten flour. High gluten flour is darker in color, more active and smooth itself, it is not easy to form a ball; because of the high protein content, so the gluten is strong, often used to make elasticity and chewy bread, noodles and so on. In pastry, it is mostly used in muffins (lasagna) and cream hollow cake. In cakes, it is used only in high-composition fruit cakes.

High-gluten flour is not made, is used to make flour wheat varieties of the problem, if you want to make high-gluten flour, the first choice of branched-chain starch content of wheat varieties, but such wheat is generally not too high yield. High gluten flour mixed with 20% jade starch inside can meet the requirements of medium gluten flour.

High-gluten flour is defined as 14% water and 11.5% or more crude protein, and is mostly used to make bread and noodles. The protein content of high-gluten flour averages at

13.5%, and usually the protein content of 11.5% or more can be called high-gluten flour. Low gluten flour stone quality water 13.8%, crude protein 8.5% or less, usually used for cakes, cookies, small cakes snacks, puff pastry class snacks. Do sponge cake selection, because the low gluten flour gluten-free, made of cake especially fluffy, volume expansion, surface flat.

In the selection of high-gluten flour and low-gluten flour, generally need to go to a professional place. High-gluten flour, when taken by hand, has a greater coolness in the palm of the hand and forms a ball when held tightly.