Wheat flour can be divided into special flour (such as bread flour, jiaozi flour, biscuit flour, etc.), general flour (such as standard flour and rich flour) and nutrition-enriched flour (such as calcium-enriched flour, iron-enriched flour and "7+ 1" nutrition-enriched flour, etc.) according to its performance and use.
According to the precision, it is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc.
According to the strength of gluten, it is divided into high gluten flour, medium gluten flour and low gluten flour. ?
Flour is gluten and sticky, with the highest content of protein, accounting for about11.5% ~13.5%. It is often used to make bread, noodles and muffins with elasticity and chewiness.
Extended data:
Guchuan high-gluten wheat flour has high processing precision, its pink is milky white, its gluten is strong, its quality is stable, and it has good stretching and baking properties. It is an advanced universal flour for making various kinds of pasta at home.
Main uses: Medium-strong gluten universal flour, which is used to make traditional foods such as steamed bread, noodles and jiaozi.
Characteristics of flour differentiated by gluten strength;
1, high gluten flour. High-gluten flour has high gluten and strong viscosity, and the protein content is the highest among the three kinds of flour, accounting for about 1 1.5% ~13.5%, that is, it can be called high-gluten flour when the protein content is above11.5%. Because of the high content of protein, it has strong gluten, and is often used to make bread, noodles and muffins with elasticity and chewiness.
2. Medium gluten flour. Medium gluten flour refers to ordinary flour, and its protein content is about 1 1%, and it contains about 9.5% ~1/0.5%. Medium gluten flour has moderate gluten and viscosity, and is widely used. It can be used to make noodles, steamed bread, jiaozi, sugar cakes and so on.
3. Low-gluten flour. Low-gluten flour is light in color, and its gluten and viscosity are also very low. The protein content is the lowest among all flours, about 8%, which is about 6.5%~9.5%. Because of the low gluten content, the food made is more fluffy, and it is often used as western-style cakes, biscuits, cookies, tapioca and other kinds of pot cakes and beef tongue cakes.
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