In daily life, flour is a fine grain other than rice. It is rich in proteins, sugars, etc., and is milled from wheat and barley. Flour can be used to make many delicacies, such as tampon noodles, buns, steamed buns, pastries, cakes and so on. When making different cuisines, you need to choose different gluten flours. So, what is the difference between high gluten flour and low gluten flour? Join me to find out!

Difference between high-gluten and low-gluten flour

The difference between high-gluten and low-gluten flour is that they contain different levels of protein. High gluten flour has a protein content of between 12-15% while low gluten flour has a protein content of around 7-9%.

Secondly, the color and texture of the flour is different. High-gluten flour is darker in color, more active and smooth itself, and it is not easy to form a ball; low-gluten flour is whiter in color, and it is easy to form a ball with your hands.

Furthermore, you can distinguish between the two according to their different uses. High gluten flour gluten is stronger, suitable for the production of bread, pizza, puffs, doughnuts, lasagna, etc.; and low gluten flour gluten is low, suitable for cakes, cookies, waffles, waffles, egg, puff pastry snacks, gongluo yaki, etc..

The flour used in daily life to make buns, steamed bread, rolls, noodles, biscuits, etc., is the protein content of 9-11% of the medium gluten flour. Medium gluten flour can be made from a mixture of low gluten and high gluten flour, the ratio of which is mainly 1:1 or 1::1.5.