Gluten strength of flour is determined by protein content. High gluten jiaozi, Lamian Noodles, noodles, bread.

Medium gluten steamed bread and fried dough sticks

Low gluten biscuits and pancakes

Ordinary flour in China is medium gluten flour, which is equivalent to multifunctional flour.

According to protein content, it can be divided into high gluten flour, medium gluten flour and low gluten flour. High gluten flour is rich in gluten and suitable for making bread. Chinese pasta usually uses medium gluten flour and low gluten flour to make cakes. You don't have to buy it Ordinary flour containing 20% corn starch can replace low-gluten flour.