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 make in jiaozi is fermented with ordinary flour. Never make cakes with the kind marked with jiaozi flour in the supermarket, because that kind of flour has a lot of gluten.
Question 2: Is the general household wheat flour high in gluten or low in gluten? Is the standard high-gluten flour with protein content greater than 12.5% medium-gluten flour?
In fact, good high-gluten flour is not easy, and low-gluten flour is relatively simple.
Low-gluten flour: corn flour can be added to ordinary flour at a ratio of 4: 1.
High gluten flour: some large supermarkets and grain and oil markets sell it. Now I use the high-gluten flour 10 kg 22 yuan from Saibei Snow sold by Meilianmei. It feels good. Others use some good flour, which is not easy to find, but it is not recommended to buy Wal-Mart's high-gluten flour. Gluten is just so-so, so it's not easy to use.
In fact, the requirements of low-gluten flour are relatively low, and it is no problem to make a cake by stirring evenly.
Question 3: Is there a difference between low-gluten flour and low-gluten wheat flour? Can low gluten wheat flour replace low gluten flour? Flour is the general term for whole grain flour.
Low-gluten flour may be low-gluten wheat flour, low-gluten sorghum flour, low-gluten corn flour and so on ~ ~
Look carefully before buying ~ ~
What is the difference between wheat flour and flour? If you don't study hard, it's hard to see the difference between the two. Then, in order to help you distinguish between wheat flour and flour, I will take you to know more about the relevant knowledge now.
We often say "flour" refers to wheat flour, that is, flour ground from wheat, and names like "high gluten wheat flour" refer to what we usually call flour. Wheat flour is the flour directly ground by wheat, which has the skin and middle part of wheat and is coarse grain. Flour is the part of wheat without skin, not flour.
I. Wheat flour
Wheat is ground into wheat flour, also known as wheat flour or flour.
nutrient
Mainly starch, followed by protein, fat, vitamins, minerals and so on.
Nutritional analysis
Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. Has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestine, clearing away heat and quenching thirst.
For the public.
Most people can eat it, especially those who are partial to food.
food therapy
Wheat is sweet and cool, and enters the heart, spleen and kidney meridians; Nourishing the heart and kidney, clearing away heat and quenching thirst; Indications: impatience, fever, thirst, diarrhea, carbuncle, traumatic bleeding and scald.
Second, flour.
Flour is a kind of powder ground from wheat. According to the content of protein in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour. Flour (wheat flour) is the staple food in most parts of northern China. There are many kinds of food made of flour, with many patterns and different flavors.
Is wheat flour low-gluten flour?
The so-called wheat flour is the flour ground from wheat, and I think everyone must be familiar with it. Wheat flour is one of the staple foods of people in northern China. Whether we eat noodles or steamed bread, it is made of wheat flour. In addition, we use wheat flour when making bread or cakes. The use of wheat flour can be said to be very extensive. There are only unexpected methods and nothing impossible.
Low-gluten flour is also called cake flour. Because low-gluten flour has no strength and the bread or cake made is very soft, low-gluten flour is generally used to make cakes or biscuits. Many people ask whether wheat flour is low-gluten flour. So, is wheat flour low-gluten flour?
Low gluten, medium gluten and high gluten are all made of wheat, but the protein content is different. Wheat flour in the world is generally medium gluten, used to make steamed bread or noodles, jiaozi, and low gluten to make cakes and biscuits at West Point. If you can't buy low-gluten flour, you can mix it yourself.
The average protein content of low-gluten flour is about 8.5%, so the gluten is weak, and it is often used to make cakes, biscuits, burritos, etc., with soft taste and loose texture.
If you can't find low-gluten flour, you can use universal flour (never use jiaozi flour, which has a lot of gluten) and corn starch, with a ratio of 4: 1. If you want to reduce gluten, you can add some corn starch.
If there is only whole wheat at home, it can be mixed with corn starch at the ratio of 1: 1, or it can be heated in a microwave oven for 2-3 minutes to reduce gluten and then mixed with starch to make low-gluten flour. In baking, low-gluten flour is generally suitable for cookies, cakes and baked snapper.
If you make cakes or bread, you can use low-gluten flour, but if you can make noodles, you'd better use high-gluten flour. There are low-gluten flour in the market, but if you need low-gluten flour sometimes and it is not available in the market, you can mix it yourself, so don't worry about not having low-gluten flour.
Question 4: Is low-gluten flour the same as low-gluten wheat flour? Flour is the general term for whole grain flour.
Low-gluten flour may be low-gluten wheat flour, low-gluten sorghum flour, low-gluten corn flour and so on ~ ~
Look carefully before buying ~ ~
Question 5: What's the difference between wheat flour and flour? Is wheat flour low-gluten flour? Wheat flour is directly ground from wheat, the outer layer is bran, and the middle part is wheat, which is coarse grains.
Flour is the part of wheat without bran, which is flour. According to the number of protein, it is divided into high, medium and low tendons.
Question 6: Is wheat flour low-gluten flour? Flour raw material = wheat flour.
Wheat grains are generally high-gluten flour, and the rest of low-gluten flour depends on the variety of wheat and the place where it is used
As far as wheat flour is concerned, it includes low gluten
Question 7: What is the difference between high, medium and low gluten wheat flour? To put it simply: high-gluten flour makes bread, medium-gluten bread, steamed bread and low-gluten flour makes cakes.
According to the content of protein in flour, we can divide flour into high gluten flour, medium gluten flour and low gluten flour.
When choosing flour, the information we want is the classification of different products such as high gluten flour, medium gluten flour and low gluten flour, or the purity grade of flour, as well as the contents of minerals and crude protein.
Many people mistakenly think that "high gluten flour = high gluten flour" when buying flour. After reading the above picture, you will understand that "high gluten flour" is simply advanced refining, which only means the processing technology of wheat and cannot explain the gluten of flour, so "advanced refining" may be high gluten flour, low gluten flour, special flour or secondary flour. From this point of view, the term "high precision" is actually unscientific, at least not an industry standard term. Therefore, it is suggested that when purchasing flour, we should pay attention to its protein content, that is, gluten, rather than "advanced refining".
Maybe the above is too theoretical. Ok, let's teach you a simple and intuitive way to judge high-gluten and low-flour flour and their respective uses. In fact, it's very simple. You can tell it well after reading the following text.
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. Hehe, and this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed bread and noodles. How about medium gluten flour? )
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.
Simply put, you grab a handful of flour with your hand, then knead it tightly with your fist, then loosen it and weigh the powder ball gently with your hand. If the powder ball disperses quickly, it is high gluten powder; If the dough can keep its shape in the process of gently weighing, it is low-gluten powder.
When it comes to flour, it is inevitable to say wheat (nonsense, flour is ground from wheat, hehe). 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.
How are flour grades classified? This is closely related to the processing technology of wheat and the selected raw materials. The more flour ground near the center of flour particles, the higher its grade, and the lower its grade with the increase of flour ground near the flour skin. Do you remember Kim's advertisement? Hehe, yes, it means "well played, well played, and the taste is croaking", and there is also a saying "use the best fifth of wheat", remember? This is talking about why his face somersaults. Of course, advertising is allowed to exaggerate, so please don't take it seriously.
The grade of flour is also directly related to the content of minerals (ash) in wheat bran and germ. The higher the mineral content, the lower the flour content. On the contrary, the lower the content, the higher the grade of flour. If the bread has the unique flavor of flour, the grade is >>.
Question 8: Is there any difference between low gluten flour, medium gluten flour, high gluten flour and ordinary 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. Hehe, and this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed bread and noodles. How about medium gluten flour? )
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.
Simply put, you grab a handful of flour with your hand, then knead it tightly with your fist, then loosen it and weigh the powder ball gently with your hand. If the powder ball disperses quickly, it is high gluten powder; If the dough can keep its shape in the process of gently weighing, it is low-gluten powder.
When it comes to flour, it is inevitable to say wheat (nonsense, flour is ground from wheat, hehe). 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, you need to use high-gluten wheat flour to make bread big and delicious; 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.
Question 9: Is wheat flour low-gluten flour? It depends on what you do. Wheat flour includes high gluten flour and low gluten flour.
For example, bread flour is high gluten flour and cake flour is low gluten flour.
Question 10: Is the special wheat flour for cakes low-gluten flour? But if not, you can use ordinary flour and corn starch to compensate corn, and the rest can make do. ) can be replaced by a ratio of 4: 1. Do not use high-gluten flour.