High gluten flour can be used to make cakes.

High-gluten flour is strong because of its high protein content, and is often used to make bread that is elastic and chewy. It is used to make muffins and creamy hollow cakes in pastry, but in cakes it is limited to high-ingredient fruit cakes. Usually a protein content of 11.5 percent or more is called high gluten flour.

Low-gluten flour, also called weak-gluten flour. Its protein content is the lowest, the total protein content of ≤ 10%, wet gluten value of 24% or less. It is characterized by low gluten, weak ductility and elasticity.

Low gluten flour is suitable for cakes, muffins, cookies, sweet pastries, tart crusts and other pastry that requires a fluffy and crispy texture. The ordinary flour on the market is basically low gluten flour.

Separated from the watery gluten is called wet gluten, in 100 grams of flour, there are about 18 to 45 grams of content, and protein accounts for about 1/3 of the amount of wet gluten. According to the amount of protein, flour can be divided into: extra-high-gluten flour, high-gluten flour, medium-gluten flour and low-gluten flour, so the protein content can be clearly defined.

But please note that the quality of protein is not the same as the quantity, such as the production of steamed buns and dumpling skin, the same use of flour, but in the quality of the different, because the dumpling skin needs to be better ductility, while for the production of steamed buns, ductility is not too important conditions.

Flour classification:

Extra-high gluten flour: protein content of 13.5% or more.

High gluten flour: protein content is about 12.5~13.5%.

Medium gluten flour: protein content is 9.5~12.0%.

Low gluten flour: protein content is below 8.5% .