High gluten flour: the moisture content is 14%, the crude protein content is above 1 1.5%, the average content in protein is 13.5%, and the average content in protein is 1 1.5%. Protein is high in content and rich in gluten, so gluten is also very strong, which is mostly used to make bread, noodles and so on.

Medium gluten flour: the moisture content is 13.8%, and the crude protein content is above 8.5%. It is usually used to make Chinese pasta, Chinese dim sum, western dim sum and so on.

Low gluten flour: the moisture content is 13.8%, and the crude protein content is below 8.5%. It is usually used in cakes, biscuits and cookies.

Generally speaking, you can choose medium gluten flour, which is the most widely used flour. Most pasta can be made with it. If you are making cakes and cookies, you can buy less low-gluten flour. If fried dough sticks are used to make gluten, you can choose high-gluten flour.

Extended data:

Whole wheat flour is flour ground from whole wheat. This kind of flour has a rough taste without removing the wheat straw. But the nutritional value of this kind of flour is relatively high, that is, whole wheat bread as seen in daily life, as well as graham crackers and other delicacies. This whole wheat flour is generally called coarse grains, so many people who know how to keep healthy will eat some whole wheat flour.

For steamed bread and steamed bread, the most important thing is the process of making dough. Therefore, generally choose medium gluten flour. If there is no medium gluten flour, you can also choose high gluten flour and low gluten flour. But high-gluten flour and low-gluten flour are equivalent to medium-gluten flour, and their cost is higher. So it's not necessary.