yes.

The protein content of high-gluten flour is 14g/100g.

Generally speaking, the protein content of low-gluten flour is about 9%, the protein content of medium-gluten flour is about 11%, and the protein content of high-gluten flour is more than 13.5%. There are many flours on the market, and their names are not low-gluten, medium-gluten, or high-gluten flour, but

It is called special flour, wheat flour, wheat core flour, etc., so it is necessary to look at the nutritional label.

Precautions for purchasing flour suggest that users should look at it with their eyes, pay special attention to the color, and do not buy one that is too white.

Flour that uses a whitening agent is particularly white. Normal flour is not snow-white, but a bit dark gray.

Since May 1, 2011, my country has banned the addition of whitening agents to flour, so generally flour produced by large manufacturers can be purchased with confidence.

Also, be good with your hands.

Some unscrupulous merchants will mix talcum powder, starch powder, etc. into flour.

This kind of flour will feel particularly slippery when twisted by hand. It does not have the graininess that flour should have, and it does not smell like wheat. After it is cooked, it will taste earthy and very sticky.

Reference for the above content? Baidu Encyclopedia - High Gluten Flour, People's Daily Online - How to choose flour for making pasta