(1) ultra-high gluten powder: (moisture 14%, crude protein 13. More than 5%): generally used to make gluten and fried dough sticks. (2) High gluten flour: (moisture 14%, crude protein 1 1. More than 5%): The average protein content of high-gluten flour is 13.

5%, while the protein content is usually 1 1. More than 5% can be called high-gluten flour. 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. (3) Powder core powder: (moisture 14%, crude protein 10.

More than 5%): it is usually used to make steamed bread, steamed stuffed bun, noodles, Chinese snacks and so on. (4) Medium gluten powder: (moisture 13. 8% and crude protein 8. More than 5%): it is usually used to make Chinese pasta, Chinese snacks and western snacks. (5) Low gluten powder: (moisture 13. 8% and crude protein 8.

5% or less): usually used in cakes, biscuits, cakes and snacks. If you want to make a cake and you can't buy low-gluten flour, I suggest you make a cake with high-gluten flour or medium-gluten flour and corn starch ~ Low-gluten flour can be mixed with flour (never use that kind called "jiaozi flour", which has a lot of gluten) and corn starch at a ratio of 4: 1. If you want to add corn starch, you can also make muffins and snacks. I can't always get it in all supermarkets.

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 65438 00%, and the protein content of low gluten flour is 6. 5~8。 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.

Sponge cake uses low-gluten flour, and fat cake uses medium-gluten flour. Because low-gluten flour has no gluten, the cakes made are particularly soft, loose and flat. ? The structure of oil cake itself is looser than sponge cake, and the structure of cake is further strengthened by using medium gluten powder.

So as to become more compact and not loose. Raw flour is corn flour or water chestnut powder, which is usually used for cooking.

Medium gluten flour-ordinary steamed buns, steamed buns, jiaozi and pancakes are all made of it. The flour that is not specially marked in the general recipe is this.

High-gluten flour-bread flour is used to make bread, self-raising flour-I'm not sure what it's made of. According to the instructions on the package, it is said that even muffni cake can be made, but I won't use it to make cakes.

I usually use it to bake cakes, which is a little softer than flour that doesn't usually make dough. It used to be used to make pizza, which is not as delicious as dough, but it tastes a little bit smaller than the one without dough. ?

Low-gluten flour-cake flour is used to make all kinds of cakes, biscuits and cakes.