According to the content of protein in flour, we can divide flour into high gluten flour, medium gluten flour (which is the most common flour in the market) and low gluten flour.
High gluten flour: protein content is 10.5- 13.5%? , dark in color, active and smooth in itself, not easy to form balls by hand; It is more suitable for making bread and some cakes, such as Danish cakes. 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.
Medium gluten powder: protein content is 8.0- 10.5%, the color is milky white, between high and low powder, and the body is semi-loose; Generally, Chinese snacks are used, such as steamed buns, steamed bread and noodles. Unless otherwise specified, commercially available flour is generally this kind of flour.
Low-gluten flour: protein content is 6.5-8.5%, which is white and easy to agglomerate by hand; Protein content is low and gluten is low, so gluten is weak. It is more suitable for making cakes, muffins, biscuits and cakes with fluffy and crisp taste.
In short, when we buy flour in the market, we just need to grab a handful by hand and then loosen it. If the flour loosens quickly, it is high-gluten flour; if it remains the same, it is low-gluten flour.