Low-gluten flour is short for low flour, also called cake flour, which is called thin flour in Japanese. Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%. It is usually used to make cakes, biscuits, cakes and pastries, and pastries. What is the difference between low-gluten flour and wheat flour?

1, the difference between low-gluten flour and low-gluten wheat flour lies in low-gluten wheat flour, which is mainly composed of starch, followed by protein, fat, vitamins and minerals.

2. Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%, which is usually used to make cakes, biscuits, pastries and pastries.

3. Low-gluten wheat flour cannot replace low-gluten flour.

4. Low-gluten flour is short for low flour, also called cake flour, which is called thin flour in Japanese. Low-gluten flour refers to flour with water content of 13.8% and coarse protein content of less than 9.5%, and is usually used to make cakes, biscuits, cakes and pastries, pastry and so on.

This is the end of the introduction about the difference between low-gluten flour and wheat flour.