Low gluten wheat flour is a kind of wheat flour, and the other three are high gluten flour, medium gluten flour and gluten-free flour. Generally, the crude protein content of low gluten flour is below 9.5%. This kind of flour has low gluten content, and the product is soft in taste, which is mainly used to make various snacks, such as cakes and biscuits. Generally, medium-gluten flour is used to make steamed bread, which is relatively easy to operate. High-gluten flour can also be used to make steamed bread, but it is tough and difficult to add water. If it is not cooked well, it will affect the taste of steamed buns. Similarly, low-gluten flour can also be used to make steamed bread, but its water absorption capacity is weak, so when using low-gluten flour to make steamed bread, don't put too much water, preferably not more than 50%.