Medium gluten flour refers to ordinary flour, and its protein content is about 1 1%. Medium gluten flour is suitable for making Chinese pastry, such as noodles, steamed bread and jiaozi. Medium gluten flour is ordinary flour. Most China snacks are made of medium gluten flour.
Identification method: 1, high gluten powder: dark color, active and smooth, not easy to form balls by hand; It is more suitable for making bread and some cakes, such as Danish cakes. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.
2, medium gluten powder: the color is milky white, between high and low powder, and the body is semi-loose; Generally, Chinese snacks are used, such as steamed buns, steamed bread and noodles. (Note: Generally available flour can be regarded as medium gluten flour unless otherwise specified. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed buns and noodles.
3, low-gluten powder: the color is white, and it is easy to form a ball by hand; The average protein content of low-gluten flour is about 8.5%, and the protein content is low, so the gluten is weak, so it is more suitable for making cakes, muffins, biscuits, cakes, etc., and the taste is fluffy and crisp.
Protein content between 9%- 1 1% is medium-gluten flour, which is the common flour we usually use. It is suitable for making Chinese pastry, steamed buns, jiaozi noodles, pancakes and biscuits. Unless otherwise specified, the flour mentioned in pasta is medium-gluten flour. Of course, adding 12% corn starch to medium gluten flour can be used as low gluten flour.