Medium gluten powder is medium gluten powder. Medium gluten flour also refers to ordinary flour, and its protein content is about 1 1%, which is suitable for making Chinese cakes, such as noodles, steamed bread, jiaozi, pancakes and sesame cakes. Adding 12% corn starch to medium gluten flour can be used as low gluten flour. Flour can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour according to protein content.

Flour:

We often say that flour refers to wheat flour, that is, flour ground from wheat, and names such as high-gluten wheat flour refer to what we usually call flour. Wheat flour can be divided into special flour (such as bread flour, jiaozi flour, biscuit flour, etc. ), common flour (such as standard flour and nutritionally fortified flour) and nutritionally fortified flour (such as calcium fortified flour, iron fortified flour, 7+ 1 nutritionally fortified flour, etc. ) according to its performance and use. According to the precision, it can be divided into special first-class powder, special second-class powder, standard powder and ordinary powder. According to the strength of gluten, it is divided into high gluten flour, medium gluten flour and low gluten flour. Flour is a kind of powder ground from wheat. According to the content of protein in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour. Flour (wheat flour) is the staple food in most parts of northern China. There are many kinds of food made of flour, with many patterns and different flavors.