The difference between the flour is the grinding process, the structure of wheat is divided into three layers of grinding, the deeper the grinding inside the more toughness. If only the outermost layer of bran is ground out, the final product is low gluten flour, suitable for making fluffy cakes and cookies. If the middle layer of bran is ground out, it is medium gluten flour, suitable for making moderate toughness of steamed bread and noodles, and if deep grinding, it is high gluten flour, suitable for making the texture of the bread. So, in addition to the different structural composition of wheat, what is the difference between high-gluten flour and low-gluten flour?

The difference between high-gluten flour and low-gluten flour:

One, the protein content is different

High-gluten flour has a protein content of twelve to fifteen percent, with a wet gluten value of thirty-five percent or more.

Low-gluten flour protein content in seven to nine percent, wet gluten value of less than twenty-five percent.

Two, the appearance of different

High-gluten flour is darker in color, more active and smooth, not easy to grasp the hand into a ball.

Low-gluten flour is whiter in color, easy to form a ball with your hands.

Three, the use of different

High gluten flour is more suitable for bread, and part of the pastry class shortening snacks, such as Danish pastry, in the pastry in the muffins and puffs.

Low-gluten flour has a low protein content and less gluten, so it is also weak in gluten, and is more suitable for cakes, muffins, cookies and tart crusts that require a fluffy and crispy texture.