Whether flour is low gluten or high gluten is classified according to the quality of protein contained in flour. The protein content of high gluten flour is about10% ~13%; The protein content of low-gluten flour is only 6%-8%. High-gluten flour is usually dark in color and looks smooth, and it is not easy to form balls by hand; Low-gluten flour is light and white, and it is easy to agglomerate by hand.
According to these characteristics, the common methods to distinguish between high-gluten flour and low-gluten flour are: holding a handful of flour in your hand, then clenching your fist and kneading the flour into a ball; Then loosen your fist gently and weigh the dough slowly by hand; If it spreads quickly, it belongs to high-gluten flour; On the contrary, if the dough can keep its shape or is not loose to a great extent during weighing, it is low-gluten flour. Of course, after knowing how to distinguish flour, you should also know what flour is suitable for what kind of food. High gluten flour, as its name implies, has higher gluten and viscosity than other kinds of flour, so it is often used to make pasta that needs gluten taste and chewing power, such as bread, steamed bread or fried dough sticks.
Low-gluten flour is ground from the outermost bran, and the gluten path is not as good as a series of flour, such as high-gluten flour, so it is definitely not suitable for making the above chewy food. On the contrary, low-gluten flour is often used to make crispy pasta snacks, such as cakes, muffins and biscuits. By the way, I also mentioned medium gluten flour and gluten-free flour. Medium gluten flour is the kind of flour we usually use. Protein content is between low gluten flour and high gluten flour. It is widely used. It is often used to make some China snacks, such as steamed bread and noodles. Gluten-free flour is mainly used to make low-gluten food.