1, high-gluten powder: dark in color, active and smooth in itself, and difficult to form a ball by hand; It is more suitable for making bread and some pastry, such as Danish pastry. It is mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes.
2, medium gluten powder: the color is milky white, between high and low powder, and the body is semi-loose; Generally, Chinese snacks are used, such as steamed buns, steamed buns and noodles. Suitable for making steamed buns, jiaozi, steamed bread and noodles. What is not specified in the market belongs to medium gluten flour.
3, low-gluten powder: the color is white, and it is easy to form a ball by hand; Low-gluten flour has an average protein content of about 8.5%, low protein content and less gluten, so it is weak in gluten, so it is more suitable for making cakes, muffins, biscuits and pastry with fluffy and crisp taste.
In China, the classification of household flour on the market is not detailed, and it is completely possible to use low-gluten flour as cake powder and make cake muffins and cookies. If you can't buy low-gluten flour, you can also replace it with medium-gluten flour and 20% corn starch, that is, the ratio of medium-gluten flour to corn starch is 4:1,and corn starch can reduce the gluten of flour.
Extended data?
From the grade point of view, the types of flour can be divided into four categories, namely special flour, two first-class flour and second-class flour.
Premium flour: protein content is 7.2, which belongs to low-gluten flour and is mainly used for snacks.
First-class flour: protein content 12.7%, which belongs to high-gluten flour and is mainly used for bread.
First-class flour: protein content 10.7%, which belongs to high-gluten flour and is mainly used for French bread.
Second-class flour: protein content 13.5%, which belongs to high-gluten flour and is mainly used for bread.
Reference: Baidu Encyclopedia-Flour