? The gluten is determined by the protein content in the flour, the protein content of high gluten flour is higher than that of medium gluten flour, medium gluten is milky white in color, and the powder is semi-fluffy, it is often used to make buns, steamed bread, noodles, etc. High gluten flour is darker in color, and it is active and smooth itself, and it is not easy to form a ball of flour in the hand.

1, medium gluten flour

This is what we usually call ordinary flour, the most commonly eaten kind of home. The general protein content is less than 12% and higher than 9.5%. We can use it to make buns, steamed buns, dumplings, noodles and other most common staple food, strong and delicious. But it is difficult to make western-style pastry and bread with it successfully, and the flavor is not very good, but most of the Chinese snacks are made out of it. So when you buy flour, you still can't replace each other.

2, high gluten flour

The highest protein content, generally above 12.5% can be called high gluten flour. The higher the protein content, the tougher the dough will be. The color looks a little more yellowish and darker compared to the other two flours because it contains more gluten. It is usually used to make stronger noodles, such as pants noodles, which are often eaten in the Northwest, and pulled pork noodles, which are eaten in the Xinjiang region. If you use it to make pastry, it's usually used to make Q-bouncy puff pastry.