The protein content of flour and its use are determined by different wheat varieties and parts. For example, hard wheat is specially used to produce high-gluten flour, soft wheat is specially used to produce low-gluten flour, and medium-gluten flour is generally made from the endosperm of wheat grains.

Flour with protein content below 8% is called low-gluten flour; Kitchen application of low gluten flour: its characteristics are low gluten, weak ductility and weak elasticity, and it is suitable for making pasta such as cakes and biscuits.

Flour with protein content of 9- 12% is called medium gluten flour; Kitchen application of medium gluten flour: its characteristics are medium gluten, strong ductility and elasticity, and it is suitable for ordinary family pasta.

Flour with protein content above 13% is called high gluten flour; Kitchen application of high gluten flour: it is characterized by high gluten, high ductility and elasticity, and is suitable for making bread, noodles and steamed bread with good taste.

Fuqiang flour refers to a kind of high-gluten flour which is relatively fine, high in gluten content, less in impurities and whiter and similar to refined flour.

As mentioned above, if you want to make a cake, you should use low-gluten flour.