4, protein content is different: the protein content of gluten flour in the range of 9.5% -12%; high gluten flour protein content is between 12.5-13.5%.
5, taste: due to different protein content, gluten flour and high gluten flour in the taste, mainly gluten differences, gluten flour gluten degree of general, high gluten flour is very high gluten flour.
6, raw materials are different: gluten flour is ordinary common flour, is the whole grain of wheat directly into the powder; high-gluten flour as long as the middle of the wheat part.
Flour classification
Flour according to the different protein content is divided into three kinds of high-gluten, medium-gluten and low-gluten: high-gluten flour has the highest protein content, probably about 13%, medium-gluten flour followed by the protein contained in the proteins is about 11%, low-gluten flour containing protein is the lowest, in accordance with the protein content from the highest to the lowest order, and its gluten is also from the strong to the weak, can be seen! High gluten flour has the highest gluten and the greatest hardness, followed by medium gluten flour, and low gluten flour has the lowest hardness. From the color to distinguish between high gluten flour yellow color is the deepest, low gluten flour color is the whitest, looks more delicate, you can also grab a handful of clutching, high gluten flour can be quickly dispersed when you release your hand, low gluten flour with a hand to grab and clutch, when you release your hand will not be quickly dispersed, or knotted into a ball.
The flour used to make different surfaces is not the same, such as making bread, frying with high gluten flour, so that it is very easy to knead the glove film when making bread, making the bread is tough.
Medium gluten flour is most commonly used is steamed buns, steamed buns, rolls, dumplings, etc., the most common flour on the market is the medium gluten flour, if the bag does not indicate that it is high gluten or low gluten, it is the medium gluten flour, including supermarkets in the bulk of the flour are also medium gluten flour, the flour is the most common use of this flour.
The main use of low-gluten flour is to make cakes, fluffy pasta is the choice of low-gluten flour to make, if the family does not have low-gluten flour, you can also use corn starch and glutenous flour mixed together to make low-gluten flour, with a ratio of 1:4 mixed together, 100 grams of corn starch plus 400 grams of glutenous flour, so that it made 500 grams of low-gluten flour. You can also use the medium gluten flour to steam it a bit so that the gluten will also be reduced and become low gluten flour to use.
Whether the flour used in the home is low gluten or medium gluten
The flour used in the home is ordinary flour, and the gluten is generally more moderate, so it should be in the category of medium gluten flour. Because household flour has a wide range of uses, you need to make a variety of different textures of food, such as bread, steamed bread, noodles, cakes, etc., and the gluten and protein content of the medium gluten flour is more moderate, used to make a fluffy texture and fluffy texture are available.
Flour according to the fine degree of grinding process can also be divided into special flour, first-class flour, ordinary flour, etc.. General family flour is ordinary flour production process, so the price is more affordable, if you want to make some higher-end, the taste requirements of the food is very high, you need to use some of the more advanced flour.
Packaging how to see the flour high gluten low gluten
High gluten flour refers to its protein content. Generally speaking, the protein content of high-gluten flour is for 12.5%. High gluten flour is characterized by a darker color, high gluten flour make a strong grip, not easy to form a ball shape, that is, active and smooth! The best way to recognize it is through the executive standard on the package! The executive standard for high-gluten flour is GB/T8607. GB/T is the national recommended standard, and the 8607 at the back is the code for high-gluten flour.
Medium gluten flour has a protein content between 9.5% and 11.5%. The color of the medium gluten flour looks a little creamy, and when you grab it with your hands, it will slightly coalesce into a ball. The implementation standard of medium gluten flour is GB/T1355. low gluten flour protein content is less than 8.5%, the gluten of the flour is very low, the color looks white, with a handful of hand gently gripped is easy to form a ball, the recognition degree is very high! The executive standard of low gluten flour is GB/T8608.