Medium gluten flour. Wheat flour is neither high gluten flour nor low gluten flour. Wheat flour can be divided into two kinds, one is whole wheat flour, the other is ordinary flour, and either kind of flour is considered as medium gluten flour. Wheat flour can be used to make jiaozi, pancakes, steamed bread, cakes, etc. However, wheat flour cannot be used when making cakes, and low-gluten flour is needed.

Classification of flour:

1, extra-high gluten flour

Extra-high gluten flour contains more than 14% protein, which is the highest content in all flours, so it is a common flour regardless of gluten and viscosity. It is most suitable for making chewy pasta snacks such as fried dough sticks, macaroni and gluten. Extra-high gluten flour can be found in shops selling fresh egg noodles.

2. High gluten flour

High-gluten flour contains about 1 1.5~ 14% of protein. It has high gluten and strong stickiness, and is suitable for making bread, pies, muffins, dumpling wrappers, noodles and other pasta snacks with a little knife.

3. Medium gluten flour

Medium-gluten flour contains about 9.5~ 1 1.5% protein, and the content is moderate, so the gluten and viscosity are balanced. It is the most widely used flour type, and it is suitable for making pasta snacks such as steamed bread, steamed buns, sesame seeds, etc., which are soft and strong.

4. Low gluten flour

Low-gluten flour contains about 6.5-9.5% protein. Because the content is the lowest among all flours, it is most suitable for making soft and fluffy cakes, snacks and biscuits, such as cakes, Xuefang cakes, smiling dates and pot cakes, regardless of gluten and viscosity.