Low-gluten flour is used for cakes and cookies, and high-gluten flour is used for bread. Low gluten flour is called low flour for short, also called cake flour, Japanese called thin powder, low gluten flour is 13.8% water, crude protein 9.5% or less of the flour, usually used to make cakes, cookies, pastry snacks, puff pastry and other snacks.

High-gluten flour has a high protein content, so it is strong, and is often used to make elastic and chewy bread and noodles. In pastry, it is mostly used in muffins (lasagna) and cream puffs (puff pastry). In cakes, it is used only in high-ingredient fruit cakes.

Expanded Information

Precautions for Selecting Flour:

1. When selecting flour, please first select the flour with the appropriate gluten level (high gluten, medium gluten, or low gluten) according to the specific use. For example, if the flour you buy is mostly used to make buns and noodles, choose medium gluten flour.

2. Look at the color. Safe and regular flour is generally creamy white or yellowish, do not simply pursue the pure white color of the flour, the whiter the flour is more likely to contain chemical whitening agent ingredients.

3, high-quality flour itself will have a sweet smell, there is an odor of flour has been spoiled or contains excessive additives.

4, with the hands of the flour, hand sense delicate, soft and uniform particles, otherwise more for poor quality flour.

5, in addition to the above methods of selecting flour, you can also prioritize the selection of well-known and reliable brands to increase the "reliability index".

Baidu Encyclopedia - Low-gluten flour

Baidu Encyclopedia - High-gluten flour