If you want to make a cake and you can't buy low-gluten flour, I suggest you use high-gluten flour or medium-gluten flour with corn starch. Production method of low-gluten flour: common flour and corn starch can be mixed according to the ratio of 4: 1. If you want to reduce gluten, add some corn lakes.
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 65,438+00%, and the protein content of low gluten flour is 6.8.5%.
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.
Secondly, classify the following contents:
Ultra-high gluten flour: moisture 14%, crude protein 13.5%, usually used to make gluten and fried dough sticks.
2. High-gluten flour: The moisture content is 14%, and the crude protein is above 1 1.5%, which is mostly used to make bread, noodles, etc. The average protein content of high gluten flour is 13.5%, but usually the protein content is above 1 1.5%, which can be called high.
3. Medium gluten flour: moisture content 13.8%, crude protein content above 8.5%. It is used for China pasta and China snacks, such as steamed buns, steamed buns, jiaozi and pancakes. This is not specially marked for flour in general recipes.
In addition, the fat cake in West Point often uses medium gluten powder, and the structure of the fat cake itself is looser than that of sponge cake. By using medium gluten flour, the structure of the cake can be further strengthened, so that it becomes more compact and not loose.
4. Low gluten flour: moisture content 13.8%, crude protein content less than 8.5%. It is usually used in cakes, biscuits, cakes and cakes. Sponge cake is made of low-gluten flour, and the cake made of low-gluten flour is particularly soft, bulky and flat.
Generally, raw flour is corn flour or water chestnut powder, which is usually used for cooking.