High gluten wheat flour and high gluten flour are the same, just called differently. High-gluten flour refers to flour with an average protein content of about 13.5%. High-gluten flour is darker in color and has a strong tendon due to its high protein content, and it is often used to make bread and noodles that have an elastic and chewy texture.

Is high-gluten wheat flour the same as high-gluten flour

According to the protein content of the flour, flour is divided into four categories: extra-high-gluten flour, high-gluten flour, medium-gluten flour and low-gluten flour. Extra-high gluten flour has a protein content of 14% or more, and high gluten flour has a protein content of about 12.5-13.5%.

Normally, we choose to use high-gluten flour when making elastic, chewy bread, noodles, and individual baked goods such as puffs and lasagna.

Wheat flour contains protein, starch, fat, vitamins and inorganic salts, etc. The protein content of wheat flour is higher than that of other cereal products, generally more than 11%, and as high as 15%-20%.