The main difference between low-gluten wheat flour and low-gluten flour lies in the composition. Wheat flour is mainly composed of starch, protein, fat and other elements. Low gluten flour mainly contains 13.8% moisture and 9.5% crude protein. Low gluten wheat flour cannot replace low gluten flour. Low gluten flour is the abbreviation of low flour, also called cake flour, which is called thin flour in Japanese. Low gluten flour refers to flour with water content of 13.8 and crude protein below 8.5. Usually used to make cakes, biscuits, cakes, cakes.

Classification of wheat flour:

1, grade wheat flour, in the milling process, according to the processing accuracy of wheat flour, using the flour produced by each system, according to a certain grade standard, powder flow blending, to get different quality grade flour, that is, grade wheat flour.

2. High gluten wheat flour, which is produced by using high gluten wheat (high gluten wheat) through a certain milling process. Similarly, using low-gluten wheat (low-gluten wheat) through the corresponding milling process to produce a certain quality of low-gluten wheat flour, that is, weak-gluten wheat flour.

3. Special wheat flour, using high-quality wheat, according to the quality requirements of different uses of flour, using reasonable wheat collocation, after washing, grinding and blending, we can get special wheat flour with certain quality indexes, which meets the requirements of product and food technology characteristics and eating effect.