Medium gluten flour is common flour, which is mostly used in making steamed bread, steamed stuffed bun and jiaozi. Medium-gluten flour is called multifunctional flour, which can make a variety of delicious food, but jiaozi is not very resistant to cooking, and the dumpling skin is easy to boil. The dumpling skin made of high-gluten flour is resistant to boiling, and it is not easy to break, which is also the reason why the skin will always break when jiaozi is made at home.
The method of blending medium-gluten flour into low-gluten flour is also very simple. Just add 12% corn starch to medium-gluten flour. Corn starch is ultra-low-gluten. It is very good to use it to reduce the gluten of medium-gluten flour, and it will not affect the flavor of food and the elasticity of food.
Matters needing attention in purchasing medium gluten flour
1, consumers are advised to choose natural white medium-gluten flour.
2. If there are many minerals in the flour, the color of the flour will be slightly gray, and the color of the product will naturally be dark.
3. When buying bulk flour, we will habitually look and touch it. If it feels too smooth in our hands, talcum powder may be added.
4. Stone mill flour does not contain any additives, and the low-temperature processing process will not destroy the nutrients in wheat, so the nutritional value of stone mill flour is higher than that of other flours.
5. When buying flour, grab it by hand. If it can be scattered naturally, it means normal. On the contrary, it is not easy to be scattered when it is caked, which is caused by dampness and too much water in flour.
6. See the protein content clearly when purchasing, which is an important index to evaluate whether the purchased flour is medium gluten flour.
Baidu Encyclopedia-Medium Gluten Flour