The gluten strength of flour is determined by the content of protein. High gluten jiaozi, Lamian Noodles, noodles and bread.
Medium gluten steamed bread and fried dough sticks
Low gluten biscuits and pancakes
What is medium gluten flour suitable for?
Medium gluten powder: milky white in color, between high and low powder, and semi-loose in constitution; Generally, China snacks are used, such as steamed bread, steamed stuffed bun and noodles. Moreover, this kind of flour is generally marked on the package and is suitable for making steamed buns, jiaozi, steamed bread and noodles. You can also use Longliyu multipurpose wheat flour, which is suitable for all kinds of pasta.
What is the difference between low gluten, medium gluten and high gluten flour? What are they suitable for?
When many friends first came into contact with baking, they could not tell what low-gluten flour (commonly known as low-gluten flour) and high-gluten flour (commonly known as high-gluten flour) were, and they could not tell what cakes they were used to make. Today, let's learn about high-gluten flour and low-gluten flour and the differences between them.
It is worth noting that a wheat is divided into three layers from the outside to the inside, and the deeper it goes, the higher its toughness is. The outermost bran of a wheat is low-gluten flour, which is suitable for making cakes and biscuits that can't be too strong. High gluten flour ground in the center of wheat is the most gluten-rich flour, which is suitable for making bread. Medium gluten flour is ground in the middle layer of wheat. Our steamed bread and noodles are usually made of medium gluten flour. In color, low gluten powder is the whitest and high gluten powder is yellow.
Usually, when we say flour, we mean wheat flour (that is, flour ground from wheat). According to the content of protein in flour, we divide flour into high gluten flour, medium gluten flour and low gluten flour.
High-gluten flour: protein content is 10.5- 13.5%, which is dark in color, active and smooth, and difficult to agglomerate by hand; It is more suitable for making bread and some cakes. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used for high-content fruit cakes.
Medium gluten powder: protein content is 8.0- 10.5%, the color is milky white, between high and low powder, and the body is semi-loose; Generally, China snacks are used, such as steamed bread, steamed stuffed bun and noodles. This kind of flour is usually sold in the market. )
Low-gluten flour: protein content is 6.5-8.5%, which is white and easy to agglomerate by hand; Protein content is low and gluten is low, so gluten is weak. It is more suitable for making cakes, muffins, biscuits and cakes with fluffy and crisp taste.
In the recipe of West Point, what kind of flour is needed will be specially indicated. Generally, medium gluten flour can be used instead of high gluten flour or low gluten flour, and there is no obvious difference. If you want to make a cake and can't buy low-gluten flour, it is suggested that you can also make a cake with high-gluten flour or medium-gluten flour and corn starch. Production method of low-gluten flour: common flour and corn starch can be mixed according to the ratio of 4: 1. If you want to reduce the gluten content, you can add some corn starch.
What can medium gluten flour do?
The common flour in China is medium gluten flour, which is equivalent to multifunctional flour.
According to the content of protein, it can be divided into high gluten flour, medium gluten flour and low gluten flour. High-gluten flour is more gluten-free and suitable for making bread. Chinese pasta generally uses medium gluten flour, and low gluten flour is suitable for making cakes. You don't have to buy it. Ordinary flour containing 20% corn starch can replace low-gluten flour.
What can medium gluten flour do?
The gluten strength of flour is determined by the content of protein. High gluten jiaozi, Lamian Noodles, noodles, bread.
Medium gluten steamed bread and fried dough sticks
Low gluten biscuits and pancakes
The common flour in China is medium gluten flour, which is equivalent to multifunctional flour.
According to the content of protein, it can be divided into high gluten flour, medium gluten flour and low gluten flour. High-gluten flour is more gluten-free and suitable for making bread. Chinese pasta usually uses medium gluten flour and low gluten flour to make cakes. You don't have to buy it. Ordinary flour containing 20% corn starch can replace low-gluten flour.
What are high gluten flour, low gluten flour and medium gluten flour usually used for?
Protein is high in content, so it has strong gluten, which is mostly used to make bread. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. As far as cakes are concerned, the use of all-purpose flour (ordinary flour) is limited to high-content fruit cakes, that is, ordinary flour. The average content of protein is about 1 1%, and medium gluten flour is mostly used to make Chinese dim sum, such as steamed bread, steamed stuffed bun and jiaozi. Most China snacks are made of medium gluten flour. The average protein content of low-gluten flour (cake powder) is about 8.5%, so its gluten is weak, and it is mostly used to make soft cakes such as cakes. If you can't find low-gluten flour, you can use 80% medium-gluten flour and 20% corn starch (see the picture below). Low flour can be mixed with flour (never use flour called "jiaozi flour", which has a lot of gluten) and corn starch in a ratio of 4: 1. If you want to reduce the gluten content, you can add some corn starch. Gluten-free flour can be lower than ordinary low-gluten flour. Low-gluten flour specially provides special formula products or special health foods produced by factories, such as dieters who are allergic to flour or low-gluten flour for health reasons. The low-gluten flour for cake was treated with chlorine gas, which reduced the acid value of the original low-gluten flour and was beneficial to the organization and structure of the cake. Whole wheat flour-Wheat flour contains its outer bran, so the ratio of endosperm to bran is the same as that of raw wheat, which is used to make whole wheat bread and cakes. Rye flour-it is ground from rye. Because its protein content is different from that of wheat, it does not contain gluten, and most of it is mixed with high gluten wheat flour. Wheat germ-the wheat germ part is separated from the body during grinding and used to make germ bread. Wheat germ is rich in nutritional value, especially suitable for children and the elderly. Bran-the outermost epidermis of wheat, mainly used as feed.
Is there any difference between low gluten flour, medium gluten flour, high gluten flour and ordinary flour?
High-gluten flour: dark color, good activity, smooth, not easy to agglomerate by hand; It is more suitable for making bread and some cakes, such as Danish cakes. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used for high-content fruit cakes.
Medium gluten powder: milky white in color, between high and low powder, and semi-loose in constitution; Generally, China snacks are used, such as steamed bread, steamed stuffed bun and noodles. (Note: Generally available flour can be regarded as medium gluten flour unless otherwise specified. Hehe, and this kind of flour is usually marked on the package, which is suitable for making steamed buns, jiaozi, steamed bread and noodles. Why don't you use medium gluten flour? )
Low gluten powder: the color is white, and it is easy to form a ball by hand; The average protein content of low-gluten flour is about 8.5%, and the protein content is low, so the gluten is weak, so it is more suitable for making cakes, muffins, biscuits and cakes with fluffy and crisp taste.
To put it simply, you grab a handful of flour with your hand, then knead it tightly with your fist, then loosen it and weigh it gently with your hand. If the powder ball disperses quickly, it is high gluten powder; If the dough can keep its shape during light weighing, it is low-gluten powder.
When it comes to flour, it is inevitable to talk about wheat (nonsense, flour is ground from wheat, hehe). Wheat grain is mainly composed of three parts: wheat bran accounts for about18%-25% of the grain weight; Only 1%-2% of wheat germ is used for germination. Endosperm accounts for about 80%. There is aleurone layer adhesion between endosperm and wheat bran. Wheat bran, wheat embryo and endosperm are separated from wheat grain by milling technology, and the endosperm is ground into flour for people to eat. Flour processing is a physical separation process, which does not change the original chemical properties of wheat endosperm and the rheological properties of dough after hydration.
Judging from the factors that affect the edible quality of flour, protein content and quality are the most important factors that determine its edible quality, processing quality and market value. For example, when making bread, in order to make bread big and delicious, high-gluten wheat flour must be used; To make noodles and jiaozi, we need to use medium-strong gluten wheat flour to make it "gluten-free" and smooth; The cakes made of low-gluten wheat flour are soft and the biscuits are crisp. It can be seen that with the development of food industry, the requirements for all kinds of special flour are getting higher and higher, and the decisive factor is the "protein content and quality" of flour.
What kind of flour are low gluten, medium gluten and high gluten flour?
In production, flour is usually classified according to the content of protein (or gluten) and generally divided into three basic types. 1, strong flour, also known as high-gluten flour, has high content of protein and gluten, protein content is 12%- 15%, and wet gluten value exceeds 35%. The best strong flour is Canadian spring wheat flour, which is suitable for bread and pastry. 2. Soft flour, also known as low gluten flour, has low protein and gluten content, with protein content of 7%-9% and wet gluten value less than 25%. Weak gluten flour from Britain, France and Germany belongs to this kind of flour and is suitable for making cakes, sweet cakes and biscuits. 3. Medium gluten flour is a kind of flour between high gluten and low gluten, with protein content of 9%- 1 1% and wet gluten value of 25%-35%. Common flour, such as frozen wheat flour produced in the United States and Australia and standard flour produced in China, belong to this category. Medium gluten flour is used to make homemade pasta such as heavy fruit cakes and patties. At present, according to the requirements of different baking products, there are some special flours or special flours in high-gluten flour and low-gluten flour in developed countries. For example, special cake flour is a kind of flour made of soft flour that has been bleached by chlorine. It is specially used for cakes and has a good effect. You can buy it in some shops in Beijing that specialize in supplying western food raw materials.
How to distinguish flour from medium gluten flour?
Medium gluten flour is ordinary flour, not made of other materials. It is only the classification of protein content that makes this name, which is sold in all major supermarkets.
Medium gluten flour: milky white in color, between high gluten flour and low gluten flour, semi-loose; Generally, China snacks are used, such as steamed bread, steamed stuffed bun and noodles. (Note: Generally available flour can be regarded as medium gluten flour unless otherwise specified. Hehe, and this kind of flour is usually marked on the package, which is suitable for making steamed buns, jiaozi, steamed bread and noodles. Why don't you use medium gluten flour? ), medium gluten flour is not made of other materials, but the classification of protein content makes this name available in major supermarkets.
What can medium gluten flour add to become high gluten flour?
Thank you. Let me answer this question.
First of all, protein in wheat is different from protein in eggs.
Protein extracted from wheat is called glutinous rice flour, which is wheat gluten.
As the landlord said, ordinary flour can be used to make bread. First, if flour is the best, please look for jiaozi flour, and then add some improvers. If you can't find the improver, .....
Make some other breads. Some breads don't need bread flour. Buy some bread flour, which is sold online.
When making cakes, use low flour, and then you can add starch to the medium flour.