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Fuqiang flour refers to a kind of high-gluten flour which is relatively fine, high in gluten content, less in impurities and whiter and similar to refined flour. In the early 1950s, the original brand of flour was gradually abolished and changed into first, second and third-class flour, which were named Fuqiang brand, Jianshe brand and production brand respectively, and the quality was equivalent to the original No.2, No.3 and No.4 flour respectively, hence the name Fuqiang flour.

Extended data

Flour with an average protein content of about 13.5% is high-gluten flour. Because of its high protein content, it has strong gluten and is often used to make bread and noodles with elasticity and chewiness. It is mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

The standard flour is flour between high gluten flour and low gluten flour, also called medium gluten flour. The standard flour is 85 kilograms of white flour ground from 100 kilograms of wheat. It is usually used to make jiaozi, steamed buns, steamed buns and the like. The food is soft but chewy.

Low-gluten powder is white in color and easy to form a ball by hand; Low-gluten flour has an average protein content of about 8.5%, low protein content and less gluten, so it is weak in gluten, so it is more suitable for making cakes, muffins, biscuits and pastry with fluffy and crisp taste.

Baidu encyclopedia-Fuqiangfen