The difference between ordinary flour and high-gluten flour: different protein content, different characteristics, and different areas of use.

1, protein content is different

High-gluten flour protein content is generally between 10.5%-13.5%, water absorption of 62% to 66%, high-gluten flour is darker in color, gluten, viscous, itself more active and smooth, with the hands of the grasp is not easy to form a ball.

Ordinary flour, also known as medium gluten flour, protein content is generally between 8.0%-10.5%, water absorption of 50% to 55%, creamy white color, the color between high-gluten flour, low-gluten flour, the body semi-fluid.

2, different characteristics

High-gluten flour after mixing with water after mixing and kneading the repeated action, characterized by special gluten, good ductility and high elasticity. Ordinary flour, or medium-gluten flour, has a more balanced gluten and viscosity.

3, the use of different areas

High-gluten flour is generally more suitable for making bread, noodles, muffins, and part of the shortcrust pastry class shortening snacks, such as Danish pastry. Ordinary flour, also known as medium gluten flour, is generally used for Chinese pasta, Western-style snacks, Chinese snacks such as buns, steamed buns, noodles, and so on.

Flour

Flour is a kind of powder made from wheat milled into flour, which can be divided into high-gluten flour, medium-gluten flour, low-gluten flour, and gluten-free flour according to the amount of protein content in the flour. Flour (wheat flour) is the staple food in most parts of northern China, and there are many varieties of food made from flour, with many different patterns and flavors.