Flour high gluten medium gluten low gluten has the difference of price, use.
1, high gluten flour, high gluten flour as its name suggests, has a strong gluten, fully kneaded, able to knead out the glove film to, suitable for making bread, toast. The protein content of high gluten flour is higher than the other two kinds of flour, so the bread is rich in nutrients, fluffy and delicious, many people like to eat. Others use high-gluten flour to wash the noodles to make gluten, so that it comes out more gluten than those made with medium-gluten flour. Food gentleman has tried to use high gluten flour to make toast, but the kneading time consuming too long, hand kneading is too tired, or recommended to use the chef's machine to knead the dough.
2, gluten flour, in our daily lives, we use gluten flour is still relatively frequent, do the basic pasta is generally used gluten flour, such as cakes, noodles, buns, dumpling skin and so on. The wheat flour sold in bulk in supermarkets is all medium gluten flour, and because it's so common, the price of medium gluten flour is relatively cheap. Whenever Gourmet posts a tutorial on how to make pasta, if it's not specifically labeled as what kind of flour it is, then it's gluten flour. The gluten flour is generally absorbent, very suitable for fermentation can also produce a little gluten, so that the texture of the pasta tasted more powerful.
3, low gluten flour, low gluten flour, low protein, gluten small especially suitable for cakes and shortcakes, cookies desserts. Some time ago, the fire of the rice cooker cake is also made with low gluten flour, because the cake suddenly fire, a time also led to the supermarket in the low gluten flour a sale and empty, food June suddenly remembered the "Luoyang paper expensive" allusion to. Low-gluten flour has a small gluten so that the cookies will not be very hard, if you use medium or high-gluten flour is definitely not this kind of crunchy texture to do.
What is the difference between high-gluten flour and low-gluten flour
What is the difference between high-gluten flour and low-gluten flour
1, gluten is different: high-gluten flour is also known as the strong gluten flour, the protein content of 12%-15%, high gluten, viscous; and low-gluten flour is also known as the weak gluten flour, the protein content of 7%-9%, gluten, viscous, small.
2, the color is different: the color of high-gluten flour is yellowish; the color of low-gluten flour is snow-white.
3, different uses: high gluten flour is suitable for food with tough texture needs, such as noodles, buns, bread, puff pastry, etc.; low gluten flour is more loose, suitable for cakes, cookies, snacks, etc..
The difference between the flours is the grinding process, the structure of wheat is divided into three layers of grinding, the deeper the grinding inside the more toughness. If only the outermost layer of bran milled out, this final production is low gluten flour, suitable for making fluffy cakes, cookies. If the deeper grinding layer, it is medium gluten flour, suitable for making moderate toughness of the steamed bread and noodles, and if the deeper grinding, it is the taste of strong bread.
High-gluten flour because it is fine and deep grinding, the protein content is the highest, between 10.4-13.6%, the color is relatively darker, showing a light yellow, this kind of flour is smoother, with the hand grasp is not easy to form a ball, the most suitable for the production of bread, or pastry pastry class. It is best suited for bread, or pastry, such as lasagna or puff pastry, and only suitable for fruitcake if making cakes. When making high gluten pastries, steam the pasta over high heat as much as possible to ensure that the ingredients are strong.
Low-gluten flour has the lowest content, the content is generally in 6.6-8.6%, because of the grinding of gluten, the color is relatively snow-white, it is easy to use the hand to grasp the agglomeration of the dough, the protein content is low, so the toughness of the relatively poor, you can use it to make cakes, muffins, cookies and other pastries, the texture will be more fluffy and crunchy. Low gluten pasta is mainly fluffy, in order to make the pasta taste better, you can add yeast and bulking agent to increase the fluffiness of the pasta, and the pasta wakes up better.
What is the difference between high gluten flour and low gluten flour?
1, protein content is different
First look at the high gluten flour, high gluten and low gluten is relative to the protein content of the flour, high gluten flour contains the highest protein content of 11.5% or more can be called high-gluten flour, while the low gluten flour contains protein is only 8.5%, as well as the following is called low-gluten flour.
2, gluten different
Three kinds of flour containing gluten is also different, such as high-gluten flour, its gluten is bigger, ductility is also better, and low-gluten flour gluten is relatively low, especially soft.
3, the use of different
Because of the high gluten flour gluten is the highest, so it is particularly suitable for steaming bread, we will make bread when kneading, until the dough kneaded membrane, such a characteristic must be required to the flour gluten is high to be able to, the low gluten flour is not kneaded membrane, gluten is not enough, the high gluten flour is particularly suitable for making bread
The low gluten flour itself contains a very low protein content, it is less gluten, so more soft, and I usually eat cupcakes as well as some very soft tarts and so on, are the choice of low gluten flour to do, so that more able to eat out of its softness and tenderness, and in the development of the flour will also be more puffy, eat more soft and delicious.
Identification:
Separated from the watery gluten is called "wet gluten", in 100 grams of flour, there are about 18 to 45 grams of content, and protein accounts for about 1/3 of the amount of wet gluten.
Based on the amount of protein, flour can be categorized into extra-high-gluten flour, high-gluten flour, medium-gluten flour, and low-gluten flour, so the amount of protein can be clearly defined.
But please note that the "quality" of protein is not the same as the "quantity". For example, in the production of steamed buns and dumpling skins, both of them use semolina flour, but there is a difference in the quality of the flour, because dumpling skins need a better extensibility, whereas for steamed buns, the extensibility is not too important.
The difference between low-gluten flour and high-gluten flour
The difference between high-gluten flour and low-gluten flour:
1, the color is different. High gluten flour is yellowish in color, while low gluten flour is whitish in color, almost close to white.
2, feel different. High gluten flour because of the high gluten, with the hands of very smooth, grasp is not easy to form a ball, while the low gluten flour is softer, a grasp easy to form a ball.
3, different protein content. High gluten flour protein content of 12.5% -13.5%, while low gluten flour protein in 8.5% or less.
4, gluten content is different. High gluten flour wet gluten content of more than 35%, while low gluten flour wet gluten content of less than 25%.
5, different uses. High gluten flour is suitable for making bread, noodles, puffs, lasagna and other pastry, while low gluten flour is suitable for cakes, cookies and other pastry.
How to store flour for a long time:
There are many ways to store flour, flour is a direct food grain, you can directly choose a normal environment for storage, the storage place must be clean and dry, no insects. It is best to choose a refrigerator or cabinet that can keep the temperature low. Every month you should change the place and rub the flour bag to prevent it from heating and clumping.
You can use the jar airtight, can also use plastic film airtight, not only moisture, mold, but also to prevent the air into the flour caused by oxidation and deterioration, but also to reduce the chance of pest infection. The main flour preservation conditions must have good ventilation, dry humidity, clean environment, no odor, away from the wall off the ground conditions.
What is the difference between low-gluten flour and high-gluten flour
The difference between high-gluten flour and low-gluten flour:
1, the color is different. High gluten flour is yellowish in color, while low gluten flour is whitish in color, almost close to white.
2, feel different. High gluten flour because of the high gluten, with the hands of very smooth, grasp is not easy to form a ball, while the low gluten flour is softer, a grasp easy to form a ball.
3, different protein content. High gluten flour protein content of 12.5% -13.5%, while low gluten flour protein in 8.5% or less.
4, gluten content is different. High gluten flour wet gluten content of more than 35%, while low gluten flour wet gluten content of less than 25%.
5, different uses. High gluten flour is suitable for making bread, noodles, puffs, lasagna and other pastry, while low gluten flour is suitable for cakes, cookies and other pastry.
How to store flour for a long time:
There are many ways to store flour, flour is a direct food grain, you can directly choose a normal environment for storage, the storage place must be clean and dry, no insects. It is best to choose a refrigerator or cabinet that can keep the temperature low. Every month you should change the place and rub the flour bag to prevent it from heating and clumping.
You can use the jar airtight, can also use plastic film airtight, not only moisture, mold, but also to prevent the air into the flour caused by oxidation and deterioration, but also to reduce the chance of pest infection. The main flour preservation conditions must have good ventilation, dry humidity, clean environment, no odor, away from the wall off the ground conditions.