Supermarkets sell more brands of flour to dazzle people, in the end, how to choose to quality and suitable for their own flour? We commonly used flour has low gluten flour, gluten flour and high gluten flour these 3 kinds, in the selection of time we just see the packaging corresponds to this "3 lines of words", generally are high-quality flour, please continue to look down.

Low-gluten flour

Low-gluten flour keywords: GB/T8608

In order to standardize the quality of enterprise production, the state formulated on the production of each kind of flour standards, which low-gluten flour national standards for GB/T8608, "GB" means GB" means "national standard", "T" means "recommended", enterprises must strictly follow such standards for production.

Low-gluten flour refers to its protein content of 9.5% or less of the flour, it can be seen here that the amount of "protein" content in the flour is the most direct reflection of its gluten, due to the low protein content, so the gluten of the flour is also very low, the flour is mostly used to make some of the very fluffy cake, in the baking is often used, and in our Chinese food, the flour is also used to make some of the cake. It is used in baking, and rarely used in Chinese food.

In the selection, if you see the package has "implementation standard: GB/T8608" this line of words, you can rest assured that the purchase, which is in line with national production standards of the product, the quality of health can be trusted.

Medium gluten flour

Medium gluten flour key words: the implementation of standards for GB/T1355

Medium gluten flour is also our common flour, protein content of 9.5% -12%, if the packaging is not labeled as what kind of flour, are generally medium gluten flour, the most widely used in our Chinese food, such as buns, steamed bread, dumplings, noodles, etc. can be used, its national mandatory standard number for the national production standards of GB/T8608 "this line, you can buy with confidence that this is in line with national production standards, health and quality are trusted. The national mandatory standard number is GB/T1355, you can rest assured that you can buy it after seeing such a line on the package.

High-gluten flour

High-gluten flour key words: the implementation of the standard GB/T8607

High-gluten flour protein content is very high, protein content of 12.5% or more, and out of the dough is very high gluten, generally used to make bread, noodles, can also be used to make steamed bread, pancakes, the production of food is more chewy, better taste; its standard number GB/T8607

The national mandatory standard GB/T1355, after seeing such a line on the packaging can be purchased with confidence. Standard number for GB/T8607, if not labeled with this line, it shows that you pick the flour may not have to implement the standard, or there will be some additives, the quality is not guaranteed, it is best not to buy.