Low gluten flour is the abbreviation of low flour, also called cake flour, which is called thin flour in Japanese. Low gluten flour refers to flour with water content 13.8% and crude protein below 9.5%. It is usually used to make cakes, biscuits, cakes, cakes and so on.

Sponge cake is made of low-gluten flour. Because low-gluten flour has no strength, the cakes made are particularly soft, loose and flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but cake flour contains wheat starch and emulsifier besides low-gluten flour. Low-gluten flour refers to flour with water content 13.8% and crude protein content less than 9.5%, which has the functions of nourishing heart and kidney, clearing heat and quenching thirst.

The difference between low-gluten flour and ordinary flour is: different raw materials, different gluten content, different protein and different colors.

Different raw materials: the raw material of low-gluten flour is white soft wheat, and the raw material of ordinary flour is ordinary hard wheat.

Gluten content is different: the gluten content of low-gluten flour is 22%-26%, and that of ordinary flour is 29%-32%.

Protein is different: the protein content of low-gluten flour is less than 8.5%, and the protein content of ordinary flour is between 8.5%- 10%.

Different colors: low-gluten flour is whiter than ordinary flour.