Low-gluten flour. Low gluten flour is low in protein and has less gluten, making it suitable for making fluffy pastries. High gluten flour is not suitable for making pancakes because it is high in gluten and does not rise easily, so pancakes made with it will not be fluffy. High gluten flour is more suitable for bread and some shortcrust pastry, such as Danish pastry. In pastry, it is mostly used in muffins (lasagna) and cream puffs (puff pastry). In cakes, it is limited to high-ingredient fruit cakes.

Low-gluten flour is called low-flour for short, also called cake flour, and in Japanese it is called thin-flour, low-gluten flour refers to the flour with 13.8% moisture and 9.5% crude protein or less, and it is usually used to make cakes, cookies, small cakes and snacks, and short-crusted snacks, and so on. Low gluten flour is used to make sponge cake, because low gluten flour is gluten-free, and the cake made is especially fluffy, bulky and flat. Low gluten flour is similar to cake flour and pastry flour in daily life, but cake flour and the like contain wheat starch and emulsifier in addition to low gluten flour. Low gluten flour is 13.8% water, crude protein 9.5% of the flour, which has a heart, kidney, heat, thirst and other effects.