The protein content of all purpose flour) (plain flour) is about 1 1% on average, and it is mostly used in making Chinese dim sum, such as steamed buns, steamed buns and dumpling wrappers. Most Chinese snacks are made of medium gluten flour. Most supermarkets generally sell medium-gluten flour, and generally only flour is written on the packaging, and there is no difference between what is sold in general grocery stores. Different manufacturers sell different brands of flour, and the gluten will be somewhat different. If Chinese snacks are made, there will be no big difference, and if cakes are made, there will be different effects.
The protein content of low gluten flour is about 8.5% on average, so its gluten is weak, and it is mostly used to make soft cakes. If you can't find low gluten flour, you can choose ordinary flour with white color, because bleached flour will have relatively low gluten. It's easier to find in the market. In Baijia, there is the cheapest brand that sells ordinary flour. The gluten is lower and the cake is softer.
Whole wheat flour is rich in vitamins B 1, B2, B6 and nicotinic acid, which has high nutritional value. Because of the high content of bran, the bread made from 100% whole wheat flour will be smaller in size and coarser in texture, and the gluten of flour is not enough. Eating too much whole wheat will increase the burden on the digestive system of our body, so we can add some high-gluten flour to improve the taste of bread when using whole wheat flour.
Self-raising flour in self-raising flour is mostly pre-mixed flour with medium gluten flour mixed with baking powder. There is no need to add baking powder when making snacks with this flour, otherwise the finished product will swell too much.
Baking powder is a white powder which is made of baking soda powder and other acidic materials, and corn flour is used as filler. The baking powder reacts when it is in contact with water, and the acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide, and at the same time, more gases will be released during baking and heating, which will make the products swell and soften. However, excessive use will make the finished product texture rough, which will affect the flavor and even the appearance. Therefore, attention should be paid to the amount of baking powder when it is used, and baking powder should be kept as far as possible to avoid premature failure due to moisture.
Raising powder The yeast powder used in bread making and baking powder used in cake making can both be called baking powder. The yeast powder is mainly used for bread making or steamed buns, which is matched with medium flour and high flour. Its main function is to expand gluten and increase dough volume, and the finished product tastes tough. As for baking powder used in making cakes, although both are called baking powder at the same time, their nature and usage are different.