Most of the flour on the market is medium gluten flour. If you don't buy low-gluten flour, you can add about 20% corn starch to medium-gluten flour (that is, medium-gluten flour: corn starch =4: 1) and mix.
Wheat flour contains low gluten wheat flour, which is low gluten flour. Because the gluten strength of medium gluten wheat flour is wide and the food processing adaptability is strong, most of the wheat flour we buy generally belongs to medium gluten flour. ?
In the National Quality Standard for Wheat Flour, it is divided as follows:
This standard is divided into three categories according to the gluten strength of wheat flour and the adaptability of food processing:?
Strong gluten wheat flour: mainly used as the raw material of various breads and other food raw materials that need strong gluten. ?
Medium gluten wheat flour: mainly used for all kinds of steamed bread, noodles, bread, jiaozi, steamed stuffed bun pasta, fried pasta, etc.
Weak gluten wheat flour: mainly used as raw material for cakes and biscuits.
Ordinary wheat flour: Considering that some special products cannot be classified by strong gluten, medium gluten and weak gluten wheat flour.
Therefore, it is unified into ordinary wheat flour, and only its conventional indexes are stipulated, and the gluten strength of wheat flour is not involved.
Extended data:
A method for mixing low-gluten flour with wheat flour;
1. If you can't find low-gluten flour, you can use medium-gluten flour (never use jiaozi flour, which has a lot of gluten) and corn starch at a ratio of 4: 1. If you want to reduce gluten, add some corn starch.
2. If your family only has high-gluten flour, you can mix high-gluten flour with corn starch according to the ratio of 1: 1, or you can put high-gluten flour in the microwave oven for 2-3 minutes to reduce the gluten, and then mix it with starch to make low-gluten flour. In baking, low-gluten flour is generally suitable for cookies, cakes and baked snapper.
3. If you are making cakes or bread, you can use low-gluten flour, but if you can make noodles, you'd better use high-gluten flour. There are low-gluten flour in the market, but if you need low-gluten flour sometimes and it is not available in the market, you can mix it yourself, so don't worry about not having low-gluten flour.
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