There are essential differences in protein content between low gluten flour and high gluten flour. Generally, high-gluten flour is used for bread, hair, jiaozi, noodles, etc. , and the bread must use gluten. Flour sold in supermarkets (including self-raising flour and jiaozi flour) is high gluten flour.

High-gluten flour has high gluten and is often used to make noodles, steamed bread, bread and so on. This is a delicious food with a strong taste. When wheat is ground into flour, the flour closer to the center generally has higher protein content, and the protein content accounts for about 1 1- 14%. Therefore, the higher the gluten of flour, the greater its water absorption, so that they can be easily kneaded into dough.

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Distinguish 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. When buying flour, many people mistakenly think that "high gluten flour = high precision flour". In fact, the meaning of "high precision" is simply advanced refining, which only means the processing technology of wheat and cannot explain the gluten of flour.

Therefore, "advanced refining" may be high-gluten flour, low-gluten flour, special flour or second-class flour. From this perspective, 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".

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. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed buns and noodles.

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 light weighing, it is low-gluten flour.