High gluten flour:10.5-13.5g.

Low gluten flour: 6.5-8.5g.

2. Different uses

High gluten flour: bread

Low gluten flour: snacks and dishes.

3. Different mineral content

High gluten flour: 0.43%-0.54%

Low gluten flour: 0.32%

Extended data

Identification basis of flour:

High-gluten flour: dark in 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.

Medium gluten powder: milky white in color, between high and low powder, semi-loose in constitution; 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.

Low gluten powder: white in color, easy to form balls 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.

Wheat grain is mainly composed of three parts: wheat bran accounts for about18%-25% of the grain weight; Only 1%-2% of wheat germ is used for germination. Endosperm accounts for about 80%. There is aleurone layer adhesion between endosperm and wheat bran. Wheat bran, wheat germ and endosperm were separated from wheat seeds by milling technology, and the endosperm was ground into flour for human consumption. Flour processing is a physical separation process, which does not change the original chemical properties of wheat endosperm and the rheological properties of hydrated dough.

Judging from the factors that affect the edible quality of flour, protein content and quality are the most important factors that determine its edible quality, processing quality and market value. For example, to make bread, in order to make it bigger and taste good, high-gluten wheat flour should be used; To make noodles and jiaozi, use medium-strong gluten wheat flour to make it "gluten-free" and smooth; The cakes made of low-gluten wheat flour are soft and the biscuits are crisp. It can be seen that with the development of food industry, the demand for all kinds of special flour is getting higher and higher, and the decisive factor is the "protein content and quality" of flour.

Baidu encyclopedia-flour