1, different definitions:

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

High-gluten flour is also called strong-gluten flour and bread flower. The protein content of high gluten flour with the strongest gluten is above 12%, and the protein content of low gluten flour is 6.5~8.5%. The classification of high gluten flour and low gluten flour is related to the content of protein in flour.

2. Different tastes

Fuqiang powder is fine, with high gluten content, less impurities and good taste, which is suitable for making pasta such as steamed buns and pies.

High gluten flour has the highest gluten content, so the noodles made are the most chewy and not easy to soften and rot when cooked.

3, the scope of application is different

Rich flour should be used for steamed stuffed buns and pies. Fuqiang flour is made of high-quality wheat, with good gluten, milky white, bright color, delicate and delicious. It is an ideal raw material for making all kinds of high-grade pasta. The steamed bread is tall and straight, milky white in color, delicate and uniform in internal structure and good in taste. Jiaozi and noodles are made of high-gluten flour and jiaozi flour.

Extended data:

For steamed bread and rolls, find self-raising flour and low-gluten flour. Self-raising flour is a kind of medium gluten powder with leavening agent. When making dough food with self-raising flour, there is no need to add any starter. And the dough is stirred with warm water, and the fermentation speed is very fast. For busy office workers, self-raising flour is the best choice if they want to steam steamed buns and rolls. If time is enough, it is also a good choice to ferment low-gluten flour with yeast.

Whole wheat flour for whole wheat steamed bread and bread. Whole wheat flour is a kind of wheat, which only grinds bran, so it has high nutritional value. Bread made of 100% whole wheat flour will be smaller and coarser in taste because of its high bran content, but it is rich in wheat flavor and nutrition, and also has the functions of controlling blood sugar and lowering cholesterol. Because the gluten of whole wheat flour is not enough, you can add some high-gluten flour to improve the taste.

Rich flour should be used for steamed stuffed buns and pies. Fuqiang powder is fine, with high gluten content, less impurities and good taste, which is suitable for making pasta such as steamed buns and pies. However, the nutritional value of Fuqiang flour is much lower than that of whole wheat flour, so fortified Fuqiang flour has appeared in the market, adding beneficial ingredients such as vitamins and minerals.

Jiaozi and noodles are made of high-gluten flour and jiaozi flour. High gluten flour has the highest gluten content, so the noodles made are the most chewy and not easy to soften and rot when cooked. The dumpling skin made of jiaozi powder is tender and smooth, which is not only effortless when rolled, but also not easy to rot when cooked in jiaozi, and it is not easy to stick together after cooking.

Choosing snow pollen to sell photos is good. Snow pollen is the finest and whitest. Steamed steamed bread and jiaozi sell well with good colors. However, because the processing is too fine, the nutrition is also lost, so you can add a proper amount of vegetable juice to make up for this deficiency when mixing flour.

References:

People's Daily Online-Pasta is delicious only when you use the right flour.