1. After wheat flour is prepared, it can be used instead of low-gluten flour. Wheat flour is divided into whole wheat flour and ordinary flour. In addition to whole wheat flour, all-purpose flour and high-gluten flour can be used instead of low-gluten flour.

2. Whole wheat flour is flour ground from wheat with an outer layer of bran. The proportion of endosperm and bran in whole wheat flour is the same as the raw material wheat, so it can also be regarded as ordinary wheat flour. flour to use. Compared with ordinary flour, whole wheat flour is rich in nutrients and is a natural and healthy nutritious food.

3. Flour is ground after removing the outer layer of bran, and according to the protein content in the flour, it is divided into high-gluten flour, medium-gluten flour and low-gluten flour. In addition, the three types of flour have obvious differences in gluten, uses and texture.

4. Among them, the protein content of low-gluten flour is about 8.5, which makes the flour weak in gluten. It is mainly used to make Chinese snacks such as cakes, biscuits, and rolls with soft texture and loose texture.

5. When there is no low-gluten flour at home, you can use medium-gluten flour and cornstarch in a ratio of 4:1 to make low-gluten flour, and you can also reduce the gluten of the flour appropriately according to your needs.

6. If you only have high-gluten flour at home, you can mix high-gluten flour and cornstarch into low-gluten flour in a ratio of 1:1; you can also heat the high-gluten flour in a microwave oven for 2~ 3 minutes to reduce the gluten content of high-gluten flour, and then mix it with starch to form low-gluten flour.