Low gluten flour is a kind of flour. The classification of high gluten flour and low gluten flour is related to the amount of protein in flour. Protein content of high gluten flour is above 10%, and protein content of low gluten flour is 6.5~8.5%. The content of protein near the husk of wheat is higher than that near the center, and the content of protein in hard wheat is high, which is generally used to produce high gluten flour. Soft wheat is used to produce low gluten flour. The sponge cake is made of low-gluten flour, while the fat cake is made of medium-gluten flour. Because the low-gluten flour has no gluten, the cake made of it is particularly soft, bulky and flat. The structure of oil cake itself is looser than sponge cake, and the structure of cake is further strengthened by using medium gluten powder. So as to become more compact and not loose. Raw flour is corn flour or bean water chestnut flour, which is usually used for cooking.

1) Extra-high gluten flour: (moisture 14%, coarse protein 13.5% or more): usually used to make gluten and fried dough sticks.

(2) High-gluten flour: (moisture 14%, coarse protein 1 1.5% or more): breadflower. The average protein content of high-gluten flour is 13.5%, while the average protein content is1/kloc.

(3) Powder core powder: (moisture 14%, coarse protein 10.5% or more): usually used to make steamed bread, steamed buns, noodles, Chinese snacks, etc.

(4) Medium gluten flour: (moisture 13.8%, more than 8.5% of coarse protein): all purpose flour, which is not specially marked in general recipes. Usually used to make Chinese pasta, Chinese dim sum, western dim sum and so on.

(5) Low-gluten flour: (moisture 13.8%, less than 8.5% of coarse protein): cake flour, which is used to make various cakes, biscuits and pastry. Westerners' supermarket is placed in baking's place and packed in paper boxes, so 1 box is 2 pounds, about $3. I found Rizheng brand low-gluten flour made in Taiwan Province in China supermarket, 1 bag 500g, $0.99. So by comparison, the bag is a little cheaper. Generally speaking, if I make a big birthday cake or anniversary cake, I will pack it in a box, and usually I will pack it in a bag when I make snacks or ordinary cakes.