Gluten is not a soybean product. It is a food made from the starch substance contained in wheat flour by rinsing it with water so that it can be filtered out, and the gluten formed from the protein that remains is added to substances such as rice and processed by steaming or boiling. When the gluten content is high, it is called high-gluten flour. Such flour forms a network structure of many wheat proteins during kneading, making the dough very tough.

When the gluten content is low, it is low gluten flour. The dough kneaded with it will be very flaky, and because there is less network structure, it is often used to make cookies and cakes.

Extended information:

The gluten separates when the noodles are wrapped in a drawer cloth and placed in water, scrubbed constantly. The body of the flour is washed into the water, and when it settles and steams, it is the liangpi; and what remains on the drawer cloth is the gluten, the little square you get in the liangpi.

Gluten is widely used in many cuisines, not only delicious, but also can be thin without realizing it. Gluten is a healthy ingredient that combines low fat, low cholesterol and low sugar. In addition, it is an ingredient that can be used for healthy slimming as it can also satisfy the demand for protein that is easy to consume insufficiently when you are dieting.

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