First, common sense

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 10%, 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.

Secondly, classify the following contents:

1, ultra-high gluten flour: water 14%, crude protein 13.5%, which is usually used to make gluten and fried dough sticks.

2. High-gluten flour: moisture content 14%, crude protein content 1 1.5% or more, which is mostly used to make bread and noodles. The average protein content of high-gluten flour is 13.5%, and usually the protein content is above 1 1.5%, so it can be called high-gluten flour. Protein content is high and gluten is abundant, so gluten is also strong.

3. Medium gluten powder: moisture content 13.8%, crude protein content above 8.5%. It is used for China pasta and China snacks, such as steamed buns, steamed buns, jiaozi and pancakes. The flour that is not specially marked in the general recipe is this.

In addition, the fat cake in West Point is mostly made of medium gluten powder, and the structure of the fat cake itself is looser than that of sponge cake. By using medium gluten flour, the structure of the cake can be further strengthened, so that it becomes more compact and not loose.

4. Low gluten flour: moisture content 13.8%, crude protein content below 8.5%. It is usually used for cakes, biscuits, cakes and cakes. Sponge cake is made of low-gluten flour. Because low-gluten flour has no strength, the cakes made are particularly soft, loose and flat.

Generally, raw flour is corn flour or water chestnut powder, which is usually used for cooking.

Third, answer the landlord:

If you want to make a cake and can't buy low-gluten flour, I suggest you make a cake with high-gluten flour or medium-gluten flour and corn starch ~

Production method of low-gluten flour: common flour and corn starch can be mixed according to the ratio of 4: 1. If you want to reduce gluten, add some corn starch. You can do this when making muffins and snacks.

Note: The flour you usually use to make jiaozi is fermented by ordinary flour. Never use the kind of cake marked "jiaozi powder" on the package in the supermarket, because that kind of flour has a lot of gluten.