The protein content of high gluten flour is higher than that of medium gluten flour, and medium gluten flour cannot be blended into high gluten flour.
The protein content of low-gluten flour is below 8.5%, the protein content is low, and there is less gluten, so it is more suitable for making cakes, muffins, biscuits and pastry with fluffy and crisp taste.
The protein content of medium gluten noodles is 9.5~ 12.0%, which is used in Chinese dim sum, such as steamed buns, steamed buns and noodles. Generally available flour without special instructions can be regarded as medium gluten flour.
The protein content of high gluten flour is about 12.5~ 13.5%, which is 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.
Extended data:
Often said "flour" refers to wheat flour, that is, flour ground from wheat, and names such as "high gluten wheat flour" refer to what we usually call flour.
Wheat flour can be divided into special flour (such as bread flour, jiaozi flour, biscuit flour, etc.), general flour (such as standard flour and rich flour) and nutrition-enriched flour (such as calcium-enriched flour, iron-enriched flour and "7+ 1" nutrition-enriched flour, etc.) according to its performance and use. According to the precision, it can be divided into special first-class flour, special second-class flour, standard flour and ordinary flour.