Ordinary flour and wheat flour are two different ingredients, although they are similar in appearance and raw materials, but they are not suitable for making the same kind of food, they are not the same in terms of protein content, gluten, water absorbency, and fermentation effect. In terms of protein content, wheat flour has a higher protein content while common flour has a lower protein content. In terms of gluten, wheat flour is more glutenous, which is suitable for making foods that need strong tenacity, such as noodles and steamed bread. While the gluten of common flour is smaller, suitable for making foods that do not need strong tenacity, such as cakes, cookies and so on. In terms of water absorption, wheat flour is more absorbent, so you need to add relatively less water when making pasta. Ordinary flour is less absorbent, so you need to add more water when making pasta. In terms of fermentation effect, wheat flour takes longer to ferment than ordinary flour. If you use wheat flour to make noodles, you need to leave the batter for some time to let it ferment naturally before proceeding with subsequent operations. So wheat flour is different from ordinary flour.