1. First of all, the roughness is different: ordinary powder is coarse, Fugui powder is fine, and standard powder is in between.
2. Different gluten content: the gluten content of ordinary flour is very small, the content of rich flour belongs to high gluten flour, and the gluten content of standard flour is between the two.
3. Mineral content is also different: ordinary powder has less mineral content, Fuqiang powder has higher mineral content, and the standard powder content meets the national standard.
Extended data:
Flour classification:
Extra-high gluten flour: (moisture 14%, crude protein 13.5% or more): usually used to make gluten and fried dough sticks. 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%.
Powder core powder: (moisture 14%, crude protein 10.5% or more): usually used to make steamed bread, steamed buns, noodles, Chinese snacks, etc. Medium gluten flour: (moisture 13.8%, crude protein above 8.5%): it is usually used to make Chinese pasta, Chinese dim sum, western dim sum, etc. Low-gluten flour: (moisture 13.8%, crude protein below 8.5%): usually used in cakes, biscuits, cakes and snacks.
This standard is mandatory and refers to GB 1355- 1986 wheat flour, GB/T 8607- 1988 high-gluten wheat flour, GB/T 8608- 1988 low-gluten wheat flour and special wheat flour.
The main technical differences between this standard and GB 1355- 1986 are as follows: the structure, compilation rules and normative technical elements of this standard conform to GB/T 1. 1-2000 "Guidelines for Standardization Work Part 1: Structure and Compilation Rules of Standards".
According to the processing technology and application of wheat flour, wheat flour was classified and graded.
Standard Name: National Quality Standard GB 1355 for Wheat Flour.
Scope of application: This standard specifies the quality requirements, test methods, inspection rules, labeling, packaging, transportation and storage of wheat flour. This standard is applicable to wheat flour processed with all kinds of wheat as raw materials.
Reference: National Quality Standard for Wheat Flour-Baidu Encyclopedia