What is the difference between high gluten, medium gluten and low gluten in flour?
The prices and uses of high gluten, medium gluten and low gluten flour are different.
1, high gluten flour, high gluten flour, just like its name, has strong gluten. After full kneading, the glove film can be kneaded, which is suitable for making bread and toast. The protein content of high gluten flour is higher than that of the other two kinds of flour. The bread made is nutritious, soft and delicious, and many people like it. Some people use high gluten flour to wash their faces and make gluten, which produces more gluten than medium gluten flour. Gourmet Jun tried to make his own toast with high-gluten flour, but it took too long to knead the dough and his hands were too tired. It is still recommended to knead the dough with the chef's machine.
2, medium gluten flour, in daily life, we use medium gluten flour more frequently. Generally, medium gluten flour is used to make basic pasta, such as cakes, noodles, steamed stuffed buns and dumpling skins. Wheat flour sold in bulk in supermarkets is medium gluten flour. Because it is common, the price of medium gluten flour is relatively cheap. Every time Gourmet Jun sends out a pasta tutorial, if it doesn't specify what flour it is, it is medium gluten flour. Generally, medium gluten flour has strong water absorption, which is very suitable for fermentation. It can also produce a little gluten, which makes the taste of cakes stronger.
3. Low-gluten flour has low protein and low gluten, and is especially suitable for making cakes, shortcakes and biscuits. Some time ago, the rice cooker cake was also made of low-gluten flour, because the cake suddenly became popular and the low-gluten flour in the supermarket was once sold out. The gourmet suddenly remembered the allusion of "Luoyang paper is expensive". The gluten of low-gluten flour is very weak, so it is not difficult to make cookies. If you use medium gluten flour or high gluten flour, you can't make this crisp taste.
What's the difference between high gluten flour and low gluten flour?
What's the difference between high gluten flour and low gluten flour?
1, different gluten properties: high gluten flour is also called strong gluten flour, and the protein content is 12%- 15%, which has high gluten and strong viscosity; Low gluten flour, also known as weak gluten flour, has a protein content of 7%-9%, low gluten and low viscosity.
2. Different colors: the color of high-gluten flour is yellow; The color of low-gluten flour is white.
3, different uses: high-gluten flour is suitable for making foods with tough taste requirements, such as noodles, buns, bread, puffs, etc. Low-gluten flour is loose and suitable for making cakes, biscuits and snacks.
The difference of flour lies in the grinding process. The structure of wheat is divided into three layers of grinding. The deeper the grinding, the stronger the inner toughness. If only the outermost bran is ground, the final product is low-gluten flour, which is suitable for making soft cakes and biscuits. If further ground, it will be medium gluten flour, suitable for making steamed bread and noodles with moderate toughness, while if deeply ground, it will be bread with strong flavor.
The protein content of high gluten flour is the highest, ranging from 10.4% to 13.6%, which is relatively dark and light yellow. This kind of flour is smooth, and it is not easy to lump by hand. It is most suitable for making bread or cakes. For example, if you make a cake, it is only suitable for making a shaped fruit cake. When making high-gluten cakes, try to cook cakes at high temperature with big fire to ensure the strength of ingredients.
The content of low-gluten flour is the lowest, generally 6.6-8.6%. Because grinding gluten, the color is white, and it is easy to agglomerate by hand. The content of protein is low, so its toughness is relatively poor. Can be used to make cakes, muffins, biscuits and other cakes, the taste will be more fluffy and crisp. Low-gluten pasta is mainly soft in taste. In order to make the pasta taste better, yeast and leavening agent can be added appropriately to increase the leavening degree of the pasta, and the dough-waking effect is better.
What's the difference between high gluten flour and low gluten flour?
The content of 1 is different from that of protein.
First, let's look at high-gluten flour. Compared with the content of protein in flour, the content of protein in high-gluten flour is the highest, which can be called high-gluten flour when the content is above 1 1.5%, while the content of protein in low-gluten flour is only 8.5%, hereinafter called low-gluten flour.
2. Different tendons
The gluten properties of the three kinds of flour are also different. For example, the gluten of high-gluten flour is relatively large and malleable, while the gluten of low-gluten flour is relatively low, especially soft and tender.
3. Different usages
Because high gluten flour has the highest gluten, it is especially suitable for steaming bread. When we make bread, we will knead the dough vigorously until the dough is kneaded. This characteristic must require flour to have high gluten. Low-gluten flour is not kneaded completely and gluten is not enough. High-gluten flour is especially suitable for bread.
Low-gluten flour itself has low protein content and small gluten, so it is soft and tender. The cupcakes and some soft egg tarts I usually eat are made of low-gluten flour, which can be tender and tender, swell when fermented, and taste softer and better.
Identify common sense:
The separated water-containing gluten is called "wet gluten". In100g flour, there are about18 ~ 45g, and protein accounts for about 1/3 of wet gluten.
According to the content of protein, flour can be divided into ultra-high gluten flour, high gluten flour, medium gluten flour and low gluten flour, so the content of protein can be clearly defined.
However, please note that protein's "quality" is not equal to "quantity". For example, both steamed bread and dumpling skin use powdered flour, but they are different in quality, because dumpling skin needs good ductility, which is not a very important condition for making steamed bread.
Difference between low-gluten flour and high-gluten flour
The difference between high gluten flour and low gluten flour;
1, different colors. The color of high gluten flour is yellow, while the color of low gluten flour is white, almost white.
2. It feels different. Because of its high gluten, high gluten flour feels smooth by hand and is not easy to agglomerate when grasped, while low gluten flour is soft and easy to agglomerate when grasped.
3. The content of protein is different. The protein content of high gluten flour is between 12.5% and 13.5%, while the protein content of low gluten flour is below 8.5%.
4. The gluten content is different. The wet gluten content of high gluten flour is above 35%, and that of low gluten flour is below 25%.
5. The purpose is different. High-gluten flour is suitable for making cakes such as bread, noodles, puffs and thousand-layer cakes, while low-gluten flour is suitable for making cakes and biscuits.
How to preserve flour for a long time;
There are many ways to store flour. Flour is directly edible food, so it can be directly stored in normal environment, and the storage place must be clean and dry, free of insects. It is best to choose a refrigerator or cabinet that can keep the temperature low. Every month, you should change places and rub the bread to prevent it from caking when heated.
Can be sealed with cans or plastic film, moisture-proof and mildew-proof, can prevent air from entering flour to cause oxidation deterioration, and can also reduce the chance of pest infection. The storage conditions of main flour must have good ventilation, dry humidity, clean environment, no peculiar smell and conditions off the wall and the ground.
What is the difference between low-gluten flour and high-gluten flour?
The difference between high gluten flour and low gluten flour;
1, different colors. The color of high gluten flour is yellow, while the color of low gluten flour is white, almost white.
2. It feels different. Because of its high gluten, high gluten flour feels smooth by hand and is not easy to agglomerate when grasped, while low gluten flour is soft and easy to agglomerate when grasped.
3. The content of protein is different. The protein content of high gluten flour is between 12.5% and 13.5%, while the protein content of low gluten flour is below 8.5%.
4. The gluten content is different. The wet gluten content of high gluten flour is above 35%, and that of low gluten flour is below 25%.
5. The purpose is different. High-gluten flour is suitable for making cakes such as bread, noodles, puffs and thousand-layer cakes, while low-gluten flour is suitable for making cakes and biscuits.
How to preserve flour for a long time;
There are many ways to store flour. Flour is directly edible food, so it can be directly stored in normal environment, and the storage place must be clean and dry, free of insects. It is best to choose a refrigerator or cabinet that can keep the temperature low. Every month, you should change places and rub the bread to prevent it from caking when heated.
Can be sealed with cans or plastic film, moisture-proof and mildew-proof, can prevent air from entering flour to cause oxidation deterioration, and can also reduce the chance of pest infection. The storage conditions of main flour must have good ventilation, dry humidity, clean environment, no peculiar smell and conditions off the wall and the ground.