First, the tendons are different
1, low-gluten flour: Low-gluten flour is also weak in gluten, and it is easy to lump by hand.
2, medium gluten flour: medium gluten flour is between high and low flour, and its constitution is semi-loose.
3, high-gluten flour: high-gluten flour itself is more active, and it is not easy to form a ball by hand.
Second, the content of protein is different
1, low-gluten flour: the protein content of low-gluten flour is below 8.5%.
2. Medium gluten flour: the protein content of medium gluten flour is 9.5~ 12.0%.
3. High gluten flour: The protein content of high gluten flour is about 12.5~ 13.5%.
Third, the use is different
1, low-gluten flour: low-gluten flour is mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs). In terms of cakes, it is only used in high-content fruit cakes.
2, medium gluten flour: medium gluten flour is generally used in Chinese snacks, such as buns, steamed buns, noodles and so on.
3. High-gluten flour: High-gluten flour is more suitable for making cakes, muffins, biscuits and pastry that need fluffy and crisp taste.
Baidu Encyclopedia-Low Gluten Flour
Baidu encyclopedia-medium gluten flour
Baidu Encyclopedia-High Gluten Flour