High-gluten, medium-gluten, low-gluten flour, the difference between them lies in the protein content, the higher the protein content, the stronger the gluten! 1. Medium-gluten flour: protein (gluten) content of 9% to 11% or so, our traditional pasta in the buns, dumplings, steamed bread, etc., are generally made with this ordinary flour, it is the most common, but also the most widely used flour! 2. High gluten flour: protein content of 12% or more, low gluten flour relative to the gluten flour, only in the ordinary flour based on the addition of certain substances, so as to change its gluten, strengthened in some aspects of the function! The higher the protein content of the flour, the better its water-absorbent properties, the more elastic and chewy the pasta, high gluten flour is basically used to make pastry bread, pizza, and noodles, so it is better to do bread with high gluten flour, and if it is to do buns with high gluten flour is better.