Difference between low gluten, high gluten and medium gluten flour

1, the implementation of different standards

According to the relevant provisions of our country, the qualified flour bags must be labeled with its implementation of the product standard number. In the national standard of flour, low gluten, gluten, high gluten flour implementation of the product standard number is different, as follows:

Left low gluten flour implementation of the national standard is GB/T 8608, the middle of the gluten flour implementation of the national standard is GB/T 1355, the right high gluten flour implementation of the national standard is GB/T 8607. through the flour bag labeled with the standard number of the product, we can roughly determine the The type of flour.

In addition, in the name, low gluten flour and high gluten flour bag, will be marked with obvious "low gluten" or "high gluten" words, while the bag of gluten flour, rarely marked with "gluten" words, more often than not, the bag of gluten flour, the bag of gluten flour, the bag of gluten flour, the bag of gluten flour, the bag of gluten flour.

2, protein content is different

I believe that some friends will be curious, this low-gluten, gluten, high-gluten flour in the "gluten" word, what is the specific reference? When it comes to this, we have to mention the most essential difference between these 3 kinds of flour: different protein content. The "gluten" in flour refers to the protein content, and the criteria for the division of low-gluten, medium-gluten, and high-gluten flours are defined according to the protein content.

3, different taste characteristics

When we use flour to make food, we will add water, milk and other liquids to the flour, the proteins in the flour will produce a variety of chemical bonds. The more chemical bonds that are formed in the dough, the stronger the physical structure of the gluten is and the tougher the pastry will be.

Therefore, low gluten flour has less protein, the physical structure of the gluten is less strong, and the resulting pastry is less tough and more flaky. High gluten flour is the opposite, the formation of the physical structure of the gluten to be stronger, made out of pasta toughness will be stronger, the taste is more gluten.