The main differences between low-gluten flour and high-gluten flour are as follows:

First, the content of protein is different.

1. Low gluten flour: protein content is below 9.5%.

2. High powder content: protein content is above 1 1.5%.

Second, the application situation is different

1, low-gluten flour: it is often used to make cakes, biscuits, rolls and so on with soft taste and loose tissue.

2, high flour: protein content is low, gluten is less, so gluten is weak, mostly used to make cakes, biscuits, scones, buns and other soft cakes.

Third, the characteristics are different.

1, low-gluten flour: Because low-gluten flour has no gluten, the cakes made are particularly soft, swollen in volume and flat in surface.

2, high flour: strong gluten, strong viscosity.

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