1. Protein content: the strongest gluten high gluten flour protein content of 13.5% or more, low gluten flour refers to 13.8% water, crude protein 9.5% or less of the flour.

2. Appearance: high gluten flour is darker in color, more active and smooth itself, and it is not easy to form a ball by hand; low gluten flour is whiter in color, and it is easy to form a ball by hand.

3. Usage: High gluten flour is more suitable for bread, and part of the puff pastry type shortening snacks, such as Danish pastry. In pastry, it is mostly used in muffins (lasagna) and cream puff pastry (puffs). High-gluten flour is ground from hard wheat, which is the main ingredient in gluten formation.

Low-gluten flour is low in protein and gluten, and therefore weak in gluten, and is more suitable for cakes, muffins, cookies, and tarts that require a fluffy, crispy texture.

Flour can be categorized into high-gluten, medium-gluten, and low-gluten flours based on the amount of protein it contains.

A grain of wheat is divided into three layers from the outside in, with higher toughness the further in you go. The outermost bran of a grain of wheat is ground out to be low gluten flour, suitable for making cakes and cookies. The high-gluten flour milled in the center of the wheat is the most glutenous and is suitable for making bread. Medium gluten flour is the middle layer of wheat milled, usually steamed bread, noodles is made of medium gluten flour. The color of low gluten flour is the whitest, high gluten flour yellowish color.

Expanded:

In addition to high-gluten and low-gluten flours, there are the following types of flour:

1. Medium-gluten flour: refers to ordinary flour, which has a protein content of about 11%. Creamy white in color, between high and low flour, semi-loose in body; generally used in Chinese dim sum, such as buns, steamed buns, noodles, etc.. (Note: the general market without special instructions of the flour, can be regarded as gluten flour. And this kind of flour is usually labeled on the top of the package, suitable for making buns, dumplings, steamed buns, noodles)

2. Extra-high gluten flour. Extra-high gluten flour contains more than 14% protein, the highest protein content of all flours, so both gluten and viscosity, are higher than the general flour; most suitable for making doughnuts, macaroni and gluten and other pasta snacks with a strong bite.

3. Gluten-free flour (gluten-free flour), which is lower in gluten than regular low-gluten flour, is specially formulated to provide mills with specially formulated products or special health foods, such as low-gluten foods for people who are allergic to gluten in flour or who are dieting for health reasons.

References:

High-gluten flour - Baidu Encyclopedia

Low-gluten flour - Baidu Encyclopedia