1, different production purposes
Low gluten flour: Because of its weak gluten, it is mostly used to make soft desserts such as cakes, muffins and muffins. Other crisp and fluffy desserts, such as cookies, egg tarts, biscuits, sweet cakes, etc., will also use low-gluten flour. ?
High-gluten flour: Because of its high content of protein, strong gluten and good toughness, it is mostly used to make elastic foods such as bread, toast, Pizza, etc. The pastry made is soft, fluffy and chewy. ?
Medium-gluten flour: it is mainly suitable for making Chinese dim sum, such as steamed buns, steamed bread and jiaozi, and also general family pasta, such as baked cakes, pulled noodles and noodles, etc. The food made is soft and chewy.
2, the appearance is different
Low-gluten flour: Low-gluten flour is bright white because of its fine grinding, which is also one of the unique colors of wheat. Low gluten flour is the whitest of all flours.
High-gluten flour: The screening process of high-gluten flour is different from that of low-gluten flour, showing a darker color.
Medium gluten flour: Medium gluten flour is between high gluten flour and low gluten flour, and its color is milky white.
3. The loose degree of dough is different.
Low-gluten flour: grab a handful of low-gluten flour and clench your fist before releasing it. If the dough presented in the palm of your hand can keep a fixed shape for a long time, it means that this is low-gluten flour. Because the low-gluten flour particles are fine, it is not easy to disperse when kneaded together by hand.
High gluten flour: Compared with the high viscosity of low gluten flour, high gluten flour is weak in this respect. If you hold the flour tightly and release your hand, the dough will soon disperse, then this is high-gluten flour. Because the high-gluten flour particles are coarse, they are easy to disperse when kneaded together by hand.
Medium gluten flour: between high gluten flour and low gluten flour.