1, bread flour, durum wheat, high gluten content, generally controlled between 32.5 and 34.0%. Gluten has good quality, high toughness, good elasticity and large foaming amount. Flour special for white bread, hamburger and fried bread has been developed abroad.

2. The classification of high-gluten flour and low-gluten flour is related to the amount of protein contained in the flour. The protein content of high gluten flour is above 10%, and the protein content of low gluten flour is 6.5~8.5%. The content of protein near wheat husk is higher than that near the center, and the content of protein in hard wheat is high, which is generally used to produce high-gluten flour. Soft wheat is used to produce low-gluten flour. High gluten flour is rich in protein, which is nutritious and can improve immunity. High-gluten flour can make many kinds of pasta.