It must be low-gluten powder.

Classification of flour types

According to performance: special flour (jiaozi flour, bread flour, biscuit flour, etc. ), ordinary flour (standard flour, fortified flour), fortified flour (calcium fortified flour, iron fortified flour, fortified flour).

According to accuracy: first-class powder, special second-class powder, standard powder and ordinary powder. ...

According to gluten degree: high gluten flour, medium gluten flour and low gluten flour.

When buying flour, which kind of flour should I choose: low gluten, medium gluten and high gluten? It is not difficult to understand the purpose and choose the right flour!

In fact, the most commonly used flour classification method is based on the strength of gluten. Usually, the standard for judging the strength of gluten is 100g flour, and the content of protein in high gluten flour is10.5-13.5g;

The protein content of medium gluten flour is generally 8.0-10.5g; The protein content of low-gluten flour is 6.5-8.5g Therefore, when you buy flour, you can directly and easily identify the gluten of flour according to the protein content on the package.

How to distinguish the purpose of flour

Now that we have figured out how to judge the gluten of flour, how to choose the flour that suits us when cooking delicious food?

1, high-gluten flour: High-gluten flour has the highest protein content, so it has the strongest gluten. High-gluten flour is dark in color and active in itself. It feels very smooth by hand and is not easy to agglomerate when it is grasped by hand.

The most common use of high-gluten flour is to make bread, because to make bread well, flour should be able to knead a mask, and high-gluten flour is the most easy flour to knead a mask.

2. Medium gluten powder: The protein content of medium gluten powder is between high gluten powder and low gluten powder, showing milky white and semi-loose structure.

Medium gluten flour is the most commonly used flour in China pastry. It can be used to steam steamed bread and roll noodles, so most people will buy medium gluten flour.

3. Low-gluten flour: Low-gluten flour has the lowest protein content and the worst gluten, and its color is relatively white, so it is particularly easy to agglomerate by hand. Usually used to make cakes or cookies, it tastes crisp.

Although many friends often eat pasta, they may not know the difference between high gluten flour, medium gluten flour and low gluten flour.

So when we make a lot of pasta, we will find that they are all made strictly according to the recipe, but the final effect is often not as good as expected. A large part of the reason here is that people choose the wrong flour.