High gluten flour has a protein content of 10.5%-13.5%, is darker in color, active and smooth; it is better suited for bread, lasagna and puffs in pastry.

Medium gluten flour protein content of 8.0-10.5%, creamy white in color, semi-fluid texture, commonly used in the production of steamed buns, buns, noodles, etc..

Low gluten flour protein content of 6.5-8.5%, whiter in color, easy to form a ball with the hands, gluten is weaker, suitable for cakes, muffins, cookies and tart crusts, etc..

Selection Methods

1, Look

Look at the packaging to see if the name, address, date of production, shelf life, quality level and so on are marked; look at the packaging sealing line to see if there are traces of dismantling and reuse, if there are, it will be a fake product.

2, smell

Identification is from the smell, normal wheat flour has wheat flavor. If there is an odor or "musty smell", it may be improperly stored, exceed the shelf life or be contaminated by the external environment has deteriorated.

3, choose

To choose the appropriate varieties of wheat flour according to different uses.