There are many ways to classify flour, which can be divided into high gluten flour, medium gluten flour and low gluten flour according to the wet gluten content. According to the use, it can be divided into bread powder, steamed bread powder, dumpling skin powder, cake powder and so on.

We can simply understand high-gluten flour as bread flour, medium-gluten flour as steamed bread flour and low-gluten flour as cake flour. But the facts don't exactly correspond. High gluten flour can also be noodle flour or steamed bread flour.

What are high, medium and low gluten powders?

Anything with more than 30% wet gluten is called high gluten flour, but flour with more than 30% wet gluten cannot be used to make bread.

Flour with wet gluten content of 24%-30% is called medium gluten flour, which is mainly used to make steamed bread and steamed buns, but in fact, many flours we use to make steamed buns and steamed buns have wet gluten content of more than 30%, so high gluten flour may also be noodle flour or steamed bread flour.

Low gluten flour with wet gluten content below 24% is generally used to make cakes and puffs. Of course, low-gluten flour can also be used to make steamed bread.

How to distinguish high, medium and low gluten powder?

Hand-washed gluten test

If you really want to test whether a flour is high-gluten flour or low-gluten flour, you can weigh 100g flour, add 38-45g water to make dough, and then knead the dough continuously. After kneading the dough, rinse the dough in water, continue kneading the dough, and then rinse it in water until the rinsed water is clear. At this time, spin off a little water in the dough and weigh it. If the weight is greater than 30g, if the weight is between 24 and 30g, it means that it is medium gluten powder; If the weight is less than 24g, it means low gluten powder.

Protein logo on the packaging bag.

There will be a nutrient composition table on each packaging bag, which will indicate the content of protein in each 100g flour.

Generally, the content of protein is greater than 10.5g, indicating that it is high gluten powder;

The content of protein is between 8.5- 10.5g, indicating that it is medium gluten powder;

Protein content is less than 8.5g, indicating that it is low gluten powder.