Medium gluten flour can be used to make bread. Medium-gluten flour is commonly used in domestic pastry, so medium-gluten flour can also be used to make bread, but the effect is not as good as that of high-gluten flour.

Flour is generally divided into low gluten flour, medium gluten flour and high gluten flour. High-gluten flour has more protein, so its gluten and water absorption are higher, and it will be more elastic after being mixed with water.

High-gluten flour is suitable for making fried dough sticks, pizza crust and other foods with Q-bomb taste, and can also be used for making soft biscuits, cakes and other desserts.

Medium gluten flour has a wide range of uses. Most of this flour is used to make buns, jiaozi, steamed bread and other foods. If it is used to make cakes and biscuits, there is actually no problem.

The gluten and water absorption of low-gluten flour are both low. After this flour is mixed with water, its viscosity is also low, and the dough made is not too elastic and malleable, even hard to the touch, so it is suitable for making cakes, biscuits and other desserts.

Although flour with different gluten has the "most suitable" food type, it does not mean that this food can only be used to make these specific foods, but the taste and appearance of the food will be somewhat different.