Role:

1, high gluten flour: darker in color, more active and smooth itself, not easy to form a ball in the hand; more suitable for bread, as well as part of the pastry type of shortbread snacks, such as Danish pastry. In pastry, it is mostly used in muffins (lasagna) and cream hollow cake (puff). In cakes, it is limited to high-ingredient fruit cakes.

2, medium gluten meal: milky white color, between high and low flour, body semi-loose; general Chinese snacks will be used, such as buns, steamed bread, noodles, etc.. (Note: the general market without special instructions of the flour, can be regarded as gluten flour use. And this kind of flour packaging will generally be marked above, suitable for buns, dumplings, steamed bread, noodles)

3, low gluten flour: whiter color, easy to grasp the hand into a ball; low-gluten flour protein content averaged about 8.5%, low protein content, gluten is also less gluten, so the gluten is also weak, is more suitable for cakes, muffins, cookies, as well as tart crusts and other needs of the fluffy and crispy texture of the Western pastry.

Low-gluten flour is used for cakes and medium-gluten flour is used for buns, dumplings and pancakes.

Extended information:

Techniques for choosing flour:

One is to "look": see whether the packaging is Labeled factory name, factory address, production date, shelf life, quality grade, product standard number, etc., try to choose the flour labeled without whitening agent; look at the packaging sealing line whether there are signs of reuse, if there are counterfeit products; look at the color of the flour, the flour's natural color is milky white or slightly yellow, if the color is pure white or grey, it is due to the excessive use of whitening agent. You should choose the flour with milky white or light yellow color, moderate particle size, and less star. Star less flour.

The second is "smell"; normal flour has a wheat flavor. If there is a strange smell or moldy smell, the whitening agent to add too much, or flour more than the shelf life, or by the external environment pollution, has been spoiled.　

Three is "selected":

1, measuring moisture. Grab a handful of flour to make a strong pinch, after releasing the hand, the flour with the dispersion, moisture normal.

2, hand twisting. Hand twisting such as soft feeling for good flour. If the feeling is too smooth, there is a problem.　

3, according to different uses to choose the appropriate variety of flour. The production of noodles, steamed bread, dumplings, etc. to choose a higher gluten content, a certain degree of ductility, color and lustre of the flour; the production of pastries, cookies, and hot products are used in the lower gluten content of the flour. When preserving flour, flour should be kept in a light and ventilated, cool and dry place, humidity and high temperature will make the flour deteriorate, flour can be preserved for one year under proper storage conditions, improper preservation will lead to deterioration, insects and other phenomena. Putting pepper packets in the flour generation can prevent insects.

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