1. High gluten flour specially made for gluten. Almost all flour can be used to make gluten, but if you want flour with the same weight to make more gluten, you'd better choose high gluten flour, which has a higher protein content and can make more gluten.

2. Generally, the starch content of common flour is 6-8%, and the protein content is 8-15%. If ordinary flour is used to make gluten, about 25g of wet gluten and 58g of wet starch can be obtained per kilogram of flour, and the protein content of wet gluten is about 6%. If you use high-gluten flour to make it, you will make more gluten and less starch.

3. The prepared gluten is a delicious high-protein food, which can be used to make various delicacies, such as gluten soup, stir-fry and cold salad. Starch water produced by washing gluten can be used to make dough.