Low-gluten flour is suitable for making cakes, biscuits, cakes and pastries, pastry and so on.

Low-gluten flour is short for low flour, also called cake flour, which is called thin flour in Japanese. Low-gluten flour refers to flour with water content of 13.8% and coarse protein below 9.5%. Low-gluten flour is similar to cake flour and pastry flour in daily life, but in addition to low-gluten flour, cake flour also contains wheat starch and emulsifier.

Low-gluten flour is not only used to make bread, cookies, cakes and pastry, but also some soft and porous pastry foods. Besides, there are some pancakes that we eat for breakfast. Cold noodles are also made of low-gluten flour, which is called low-gluten flour because its protein content is lower than normal flour.

Difference between low-gluten flour and ordinary flour:

1. Different appearance: Low-gluten flour is bright white because it is finely ground. The screening process of ordinary flour is different from that of low-gluten flour, and the color is darker.

2. Different raw materials: low-gluten flour uses white soft wheat, while ordinary flour uses ordinary hard wheat.

3. Different gluten content: the gluten content of low-gluten flour is between 22% and 26%, while that of ordinary flour is between 29% and 32%.

4. Different uses: Low-gluten flour has less gluten content, so its gluten is weak, and it is more suitable for making cakes, muffins, and pastry with fluffy and crisp taste. Ordinary flour has a high gluten content and is suitable for making crisp cakes. For example, the outer pastry of puffs, and the pastry of thousand layers of pastry, etc.