Low gluten flour is a kind of flour. The classification of high gluten flour and low gluten flour is related to the content of protein in flour. The protein content of high gluten flour is above 10%, and the protein content of low gluten flour is 6.5~8.5%. The content of protein near wheat husk is higher than that near the center, and the content of protein in hard wheat is high, which is generally used to produce high-gluten flour. Soft wheat is used to produce low-gluten flour. Sponge cake uses low-gluten flour, and fat cake uses medium-gluten flour. Because low-gluten flour has no gluten, the cakes made are particularly soft, loose and flat. The structure of oil cake itself is looser than sponge cake, and the structure of cake is further strengthened by using medium gluten powder. So as to become more compact and not loose. Raw flour is corn flour or water chestnut powder, which is usually used for cooking.

High-gluten flour: (moisture 14%, crude protein 1 1.5%): bread flour. The average protein content of high-gluten flour is 13.5%, and usually the protein content is11.5. Noodles and so on. (3) Powder core powder: (moisture 14%, crude protein 10.5% or more): it is usually used to make steamed bread, steamed buns, noodles, Chinese snacks, etc. (4) Medium gluten powder: (moisture 13.8%, crude protein above 8.5%): all. It is usually used to make China pasta, Chinese dim sum and western pastry.