1. Different protein contents
High Gluten Flour: 10.5-13.5g
Low Gluten Flour: 6.5- 8.5g
2. Different uses
High Gluten Flour: Bread
Low Gluten Flour: Desserts, dishes
3. Different mineral contents
High Gluten Flour: 0.43-0.54
Low Gluten Flour: 0.32
p>Extended information
The basis for distinguishing flour:
High-gluten flour: darker in color, more active and smooth in itself, and not easy to form a ball when grasped; more suitable Used to make bread and some puff pastries, such as Danish puff pastry. In Western cakes, it is mostly used in waffles (thousand-feuille) and cream puffs (puffs). In terms of cakes, it is limited to high-component fruit cakes.
Medium-gluten flour: milky white in color, between high and low flour, semi-loose in texture; generally used in Chinese snacks, such as steamed buns, steamed buns, noodles, etc. (Note: Generally commercially available flour without special instructions can be regarded as all-purpose flour. And this type of flour is usually marked on the packaging and is suitable for making steamed buns, dumplings, steamed buns, and noodles)
Low-gluten flour: White in color, it is easy to form balls when grasped by hand. The average protein content of low-gluten flour is about 8.5, which is low in protein and less in gluten. Therefore, it is also weak in gluten and is more suitable for making cakes and fluffy flour. Cakes, biscuits, tarts and other Western-style pastries that require a fluffy and crispy texture.
The wheat kernel is mainly composed of three parts: the wheat bran wrapped around the outside accounts for about 18-25% of the kernel weight; the wheat germ, which the wheat kernel depends on for germination, accounts for only 1-2%; and the endosperm accounts for about 80%. There is also an aleurone layer adhesion between the endosperm and wheat bran. The wheat grains are processed through a milling process to separate the wheat bran, wheat germ and endosperm and grind the endosperm into flour for human consumption. Flour processing is a physical separation process that does not change the original chemical properties of wheat endosperm and the rheological properties of dough after water mixing.
From the perspective of factors affecting the eating quality of flour, protein content and quality are the most important factors that determine its eating quality, processing quality and market value. For example, when making bread, high-gluten wheat flour is used to ensure that the bread is large in size and tastes good; when making noodles and dumplings, medium-gluten wheat flour is used to achieve "gluten" and smoothness; while cakes and biscuits made from low-gluten wheat flour are soft and soft. Crispy. It can be seen that with the development of industrial food production, the demand for various special flours is getting higher and higher, and the decisive factor is the "protein content and quality" of flour.
Baidu Encyclopedia - Flour