The difference between low-gluten flour and ordinary flour;

1, low-gluten flour: short for low-gluten flour, weak gluten, so it is suitable for soft snacks such as cakes. Flour processed from low-gluten wheat is low-gluten flour, which is characterized by low gluten and is suitable for making cakes, biscuits and Cantonese steamed bread.

2. Ordinary flour: Because of the high gluten content, biscuits made from ordinary flour will be crisp and not crisp enough for young people to eat, while biscuits made from low-gluten flour will have better oral solubility and are suitable for the elderly and children.

Extended data

According to the content of protein in flour from high to low, it can be divided into high gluten flour, medium gluten flour and low gluten flour. The higher the gluten, the tougher the pasta, the lower the gluten and the softer the pasta.

1. Standard flour is used to make biscuits and fried dough sticks. Standard flour is a kind of medium gluten flour. Pasta is soft and chewy, suitable for making sesame cakes, pancakes and fried dough sticks. The color of pasta made of standard flour is a little black, although it is not as good as snow pollen and Fuqiang powder, but the wheat bran content is high, which helps to increase the intake of dietary fiber.

2. Fuqiang powder is used to make buns and pies. Fuqiang flour is a kind of medium gluten flour, which is made by grinding the core of wheat. It is fine, with high gluten content, less impurities, whiter and better taste. Suitable for making steamed bread, pies and other pasta. At present, there are some enriched powders on the market, mainly adding vitamins and minerals beneficial to human health, such as B vitamins, calcium, iron and zinc.

3. self-raising flour, low-gluten flour steamed bread, flower rolls. Self-raising flour is a kind of medium gluten flour with leavening agent added, so it is not necessary to add any leavening agent to make dough food. With warm water and flour, the fermentation speed is very fast, only ten minutes. Therefore, if you want to steam steamed buns and rolls, self-raising flour is the best choice for busy office workers. But from the point of view of nutrition, it is best to add yeast to low-gluten flour for fermentation.

4. High gluten flour and jiaozi flour are used to make jiaozi and noodles. Noodles pay attention to gluten and taste, and the gluten content in high-gluten flour is the highest, so the noodles made are the most chewy and not easy to be soft and rotten when cooked. The dumpling skin made of jiaozi powder is tender and smooth, which is not only easy to roll, but also not easy to rot when cooked in jiaozi, and jiaozi is not easy to stick together after cooking.

5, whole wheat flour to make whole wheat steamed bread. Whole wheat flour is a kind of medium gluten flour containing wheat bran. The coarser the ground whole wheat flour, the more bran it contains. The taste is rough, but it is rich in wheat flavor and nutrition, which can control blood sugar and lower cholesterol. Not only can you make whole wheat steamed bread, but you can also mix it with mung bean noodles and red bean noodles to make double-sided cakes. This method of eating coarse grains carefully has a changeable taste and is helpful for gastrointestinal absorption.

6. Snow pollen is the whitest and sells well. Snow pollen is the finest and whitest, and steamed bread and cooked jiaozi are very attractive. However, due to the fine processing, nutrition is also lost, so more vegetables can be put in the dumpling stuffing to make up for this deficiency.

7. Wheat bran powder is the most common. Wheat core flour is made by grinding the endosperm in the central part of wheat, which is the highest precision and high quality flour. The finished product has smooth surface and smooth taste. Steamed bread, jiaozi, steamed buns, noodles, pancakes and other family pasta can be used, with good versatility.

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