Definition of high gluten flour:

Bread flour (strong gluten flour) refers to flour with an average protein content of about 65,438+03.5%, which can usually be called high gluten flour with a protein content of over 65,438+065,438+0.5%. High-gluten flour is dark in color, smooth in activity and not easy to agglomerate by hand.

High gluten flour uses:

High gluten flour is easy to gluten, and its color is dark yellow. It can be used to make high-quality noodles, such as udon noodles. It is suitable for fermented products, such as bread, because of its high protein content. The protein content of most breads is 13- 14g, which can also be balanced with low gluten.

Reasons for using high-gluten flour to bake bread:

The so-called "gluten" in "high gluten" and "low gluten" refers to gluten. We want bread to be chewy, so we need more gluten. We want cakes and biscuits to be soft and crisp, so we need less gluten.

Gluten = Glutenin+Glutenin+Other protein. In fact, it is a kind of protein in wheat flour.

Protein molecules are very large, and some of them "like" water. Therefore, we can find that when we add a little water to flour, the water disappears and the dough becomes dough. The disappearing water entered protein. Protein absorbs water, and when it gets bigger, it will form a gluten network.

Protein is high in content, which can naturally form more gluten, and it is tough and chewy to eat.

So bake bread with high-gluten flour.

Flour definition:

Flour is a kind of flour made from wheat. According to the content of protein in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour.

Bread definition:

Bread, also called bread, is a kind of food made of five kinds of grains (usually wheat) by grinding and heating. Baked food is made of wheat flour as the main raw material, and yeast, eggs, oil, sugar and salt are added. As an auxiliary material, it is mixed with water to make dough, which is processed by cutting, forming, proofing, baking and cooling.