For example, domestic flour has high gluten, yellow color and strong viscosity. Protein content is the highest among the three flours. Because of its high content of protein and strong gluten, it is often used to make elastic and chewy foods, such as bread, muffins and puffs. Low gluten flour has low gluten and viscosity, white color and low protein content. Because the food made of low gluten is fluffy, it is often used to make western-style cakes and biscuits. Grab a handful of flour with your hand, squeeze it with your fist, knead it into a ball, and then loosen it. Low-gluten flour is easy to grasp and keep shape, while high-gluten flour is not easy to agglomerate and quickly disperse.

Flour is wheat or other grains peeled and directly ground into powder, which is slightly yellow; Starch is a polysaccharide obtained by separating protein and other substances from flour, and its color is purer and whiter. Insoluble in water, but will absorb water, expand in hot water and become a viscous translucent colloidal solution.