High gluten flour: (moisture content 14%, crude protein 1 1.5%): The average protein content of high gluten flour is 13.5%, but usually the protein content is above 1 1.5%. Protein is high in content and rich in gluten, so gluten is also very strong, which is mostly used to make bread, noodles and so on.

Medium gluten flour: (moisture 13.8%, crude protein above 8.5%): it is usually used to make Chinese pasta, Chinese dim sum and western dim sum.

Extended data:

The difference between high gluten flour, medium gluten flour and low gluten flour.

1, high-gluten flour is dark in color, not easy to knead into dough by hand, and it is active and smooth, suitable for making bread.

2. Low-gluten flour is white in color and easy to knead into dough by hand, which is suitable for making cakes, muffins, biscuits and other western pastry.

3. Medium gluten flour is milky white in color and semi-loose in structure, which is between the above two. Generally, medium gluten flour is sold on the market, which is used for steamed buns, noodles, steamed bread, jiaozi and so on.

References:

Baidu encyclopedia-flour