High-gluten flour for making bread at home. Because the average content of protein in high-gluten flour is 13.5%, the content of protein is relatively high, and there are more gluten, so the gluten is also strong, and better fermentation effect can be achieved. High-gluten flour is dark in color, active and smooth in itself, and it is not easy to be agglomerated by hand.

The separated water-containing gluten is called "wet gluten". In100g of flour, there is about18 ~ 45g, and protein accounts for about 1/3 of wet gluten. According to the content of protein, flour can be divided into extra-high gluten flour, high gluten flour, medium gluten flour and low gluten flour, so the content of protein can be clearly defined.

However, please note that protein's "quality" is not equal to "quantity". For example, both steamed bread and dumpling wrappers use flour, but they are different in quality, because dumpling wrappers need good ductility, and ductility is not a very important condition for the production of steamed bread.

Flour classification:

Extra-high gluten flour: protein content is more than 13.5%.

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%.