High-gluten flour is used to make bread. Usually, the protein content is above 1 1.5%, which can be called high-gluten flour. High-gluten flour is dark in color, active and smooth in itself, and it is not easy to be agglomerated by hand.

High gluten flour: it is dark in color, active and smooth, and it is not easy 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. In terms of cakes, it is only used in high-content fruit cakes.

Bread made of high-gluten flour: strong water absorption, large volume, dark and shiny baked color, and soft taste.

Cake made of high-gluten flour: strong water absorption and small size, the baked color is poor and the taste is hard.

Bread made of low-gluten flour: less water absorption, smaller volume, light color, and hard and dry taste.

Cake made of low-gluten flour: it absorbs less water, and the color of the baked cake is better because of its larger size, which is soft and delicious.

References:

Flour Baidu encyclopedia