Low-gluten flour is a kind of flour with low protein content, which is generally below 9.5%. The color of this flour is whiter than that of high-gluten flour and medium-gluten flour. If you grab a handful of low-gluten flour and knead it hard, it will become a lump and will not easily disperse.
It is usually used to make cakes, biscuits, cookies, pastry snacks and pastry snacks with soft taste and loose texture.
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Storage of low-gluten flour
1, good ventilation: flour has a breathing function, so it is necessary to make air circulate so that flour can be used.
2. Humidity is dry: the flour will change its water content according to the temperature and humidity of the environment. The higher the humidity, the higher the water content of the flour, which is easy to agglomerate. The lower the humidity, the lower the water content of flour.
3. Appropriate temperature: The storage temperature will affect the ripening time of flour. The higher the temperature, the faster the ripening. But temperature also shortens the shelf life of flour. The recommended ideal temperature for flour storage is 18℃-24℃.
4. Regular cleaning: reduce the breeding of insects and rats, thereby reducing the chances of flour pollution and packaging damage.