The difference between high-gluten flour and low-gluten flour are different protein content, different uses, different appearance and color, different toughness, different dough development performance, different nature of raw materials.

1, protein content is different

Low gluten flour protein content is lower, generally between 5% and 9%; and high gluten flour protein content is higher, generally between 13% and 15%.

2, different uses

High-gluten flour is suitable for making noodles, bread, shortening snacks and puff pastry, etc., while low-gluten flour is suitable for making cakes, muffins, shortening snacks, cookies and so on.

3, the appearance of different colors

Low-gluten flour because of the grinding is more delicate, so bright white. The screening process of high-gluten flour is different from that of low-gluten flour, which presents a darker color.

4, toughness is different

High-gluten flour toughness is a little bit bigger, while the toughness of low-gluten flour is much smaller.

5, the dough development performance is different

Low gluten flour fermentation dough volume will increase, but not enough elasticity, easy to collapse; high gluten flour in the fermentation of the dough volume increases at the same time, can maintain a good elasticity.

6, different nature of raw materials

High-gluten flour is made from durum wheat, low-gluten flour is made from soft wheat.

Reference: Baidu Encyclopedia-Low gluten flour

Reference: Baidu Encyclopedia-High gluten flour