High-gluten flour. Flour is divided into high, medium and low gluten. The basis for classification is related to the amount of protein contained in the flour. The higher the protein content, the closer it is to high gluten flour. The protein content of high-gluten flour is more than 10%, that of low-gluten flour is between 6.5 and 8.5%, and that of medium-gluten flour is more than 8.5%. High-gluten flour is more suitable for making steamed buns than low-gluten flour because it has high protein content and more gluten, so it is also stronger in gluten.

Not only does it have higher nutritional value when used to make steamed buns, it is also chewier and more delicious than steamed buns made with low-gluten flour