High gluten flour can be used to make steamed bread, and it is very gluten-free. In addition, it can also be used to make bread, noodles and jiaozi, which is elastic and chewy. Mostly used for muffins and cream hollow cakes in western cakes, but only used for high-content fruit cakes in cakes.

The average protein content of high-gluten flour is about 13.5%, and the protein content is usually above 1 1.5%, so it can be called high-gluten flour. High-gluten flour is dark in color, active and smooth, and it is not easy to agglomerate by hand.

Because of its high content of protein and strong gluten, it is often used to make bread and noodles, which is elastic and chewy. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

Extended data:

Common sense of flour identification:

According to the content of protein, flour can be divided into ultra-high gluten flour, high gluten flour, medium gluten flour and low gluten flour, so the content of protein can be clearly defined.

But please note that quality in protein is not equal to quantity. For example, both steamed bread and dumpling wrapper are made of powdered flour, but the quality is different, because the dumpling wrapper needs good ductility, which is not a very important condition for the production of steamed bread.

Flour classification:

Ultra-high gluten flour: protein content is above 13.5%;

High gluten flour: protein content is about12.5 ~13.5%;

Medium gluten flour: protein content 9.5 ~12.0%;

Low gluten flour: protein content is below 8.5%.

Baidu encyclopedia-high gluten flour