Bread flour and flour are two different kinds of flour with different nature, bread flour is made from durum wheat and flour is made from wheat.

Bread flour is made from hard wheat and has a high gluten content. With good gluten quality, toughness, elasticity, and large blowing volume, bread flour is a highly refined flour and is mainly used to make bread.

Flour is a kind of powder ground from wheat, mainly to make steamed bread, buns, doughnuts and so on. According to the amount of protein content in the flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour.

Selection techniques

1, whiteness

Flour color will directly affect the color of the bread, the closer the color of the wheat grain heart part of the color of the whiter, the quality of the flour is good, so by the color of the flour can be seen by the flour is good or bad.

2, gluten strength

The gluten in the flour constitutes the mesh structure of the bread, if the mesh structure is too weak will not be able to make good bread. So the flour should have enough gluten.

3, fermentation endurance

Bread over the predetermined fermentation time, but to be able to make good bread, which is called fermentation endurance. So the flour should be enough fermentation endurance.

4, high water absorption

Flour mixing with water, can add a lot of water, but also to be able to make good bread, the more water absorption the more you can reduce the cost of storage time can be a little longer, the economic value of the big.