Generally, household wheat flour is neither low gluten nor high gluten, but medium gluten flour. Flour is one of the common staple foods in families. It is a kind of powder ground from wheat. Generally, according to the different content of protein, it is divided into four types: high-precision flour, medium-gluten flour, low-precision flour and gluten-free flour. Household flour is generally medium-gluten flour.

Medium gluten flour is flour whose protein content is between 0 and 0. It is between high gluten flour and low gluten flour. It is milky white in color and semi-loose in constitution. It is used in making steamed buns, steamed buns and noodles every day. Generally, flour that is not specified in the market is medium gluten flour.

Matters needing attention in flour purchase

1, moisture: the flour with normal moisture content has a smooth feeling when pinched by hand, and the resistance of reaching out and inserting is small, and it will fly when patted; Flour that is moist and contains a lot of water is tangible and not easy to disperse. The resistance of hand insertion is large, and there is a sense of fever inside, which is easy to mold and agglomerate.

2. Color: The whiter the flour, the higher the processing accuracy, but the lower the vitamin content. If it is kept for a long time or gets wet, the color of flour will deepen, which shows that the quality is also reduced.

3. Gluten: After water conditioning, the higher the gluten content, the better the general quality. However, if the quality of gluten is too high, other ingredients will be reduced accordingly, and the quality may not be good.

Reference to the above content? Baidu encyclopedia-flour