Supermarket bulk flour is belongs to the high gluten flour. High gluten flour: darker in color, more active and smooth itself, not easy to form a ball; more suitable for bread, and part of the pastry type of shortening snacks, such as Danish pastry. In pastry, it is mostly used in muffins (lasagna) and cream hollow cake (puff). In cakes it is limited to high-ingredient fruit cakes.

There are three types of flour: high-gluten, medium-gluten, and low-gluten, and they can be distinguished from each other by the following:

First, look at the appearance.

High-gluten flour: darker in color, low-gluten flour: whiter in color, and medium-gluten flour: creamy in color, between high and low flour.

From touch.

High gluten flour has a loose and smooth texture. It is not easy to form dough.

Low-gluten flour clumps together in your hands and holds its shape.

Medium gluten flour has a semi-fluid texture.

The composition of flour is that a grain of wheat is divided into three layers of milling from the outside in, the further in the higher toughness and higher protein content. And the gluten of the flour is determined by the protein content, the higher the protein content, the stronger the gluten. From this, we can know that the outermost layer of the endosperm is low gluten flour, the middle layer is medium gluten flour, and the innermost layer is high gluten flour.

High-gluten flour is suitable for making bread, pie crust, muffins, puffs and other snacks with a tough texture. In addition, those with a protein content of more than 14 percent are called extra-high-gluten flours, and are used to make foods like doughnuts and gluten, which have a particularly elastic bite.

Medium gluten flour is suitable for making steamed buns, baozi, baklava, sesame balls and other pasta snacks that taste a little strong (Chinese snacks generally use medium gluten flour).

Low gluten flour is most suitable for cakes, but also commonly used to make muffins, cookies, tart crust and other fluffy and crispy pastry.