High-gluten and low-gluten refer to flour types.

Relevant differences:

1. Different ingredients:

1. Low-gluten flour:

Low-gluten flour refers to moisture 13.8% , flour with crude protein less than 9.5%

2. High-gluten flour:

Refers to flour with an average protein content of about 13.5%. Usually, a protein content above 11.5% can be called high-gluten flour. Gluten flour.

2. Different uses:

1. Low-gluten flour:

Usually used to make cakes, biscuits, small cakes, pastries, etc.

2. High-gluten flour:

High-gluten flour is often used to make bread, noodles, etc. that are elastic and chewy.

Extended information

According to the protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. All-purpose flour refers to ordinary flour. Its protein content is about 11%. All-purpose flour is suitable for making Chinese-style pastries, such as noodles, steamed buns, dumplings, etc.

Gluten-free flour is lower than ordinary low-gluten flour. We specialize in providing factories to produce specially formulated products or special health foods, such as low-gluten foods for people who are allergic to flour gluten or who are losing weight due to health reasons. .

Use low-gluten flour when making sponge cakes. Because low-gluten flour has no gluten, the cake made will be particularly soft, enlarged in volume, and have a smooth surface. Low-gluten flour is similar to cake flour and pastry flour in daily life, but in addition to low-gluten flour, cake flour also contains wheat starch and emulsifiers.

Baidu Encyclopedia - Low Gluten Flour

Baidu Encyclopedia - High Gluten Flour