The classification of high gluten flour and low gluten flour is related to the amount of protein in flour. High gluten flour, which is one of the keys to the delicate texture of bread. High gluten flour, also known as strong gluten flour, contains about 15% protein and 6.5-8.5% low gluten flour protein. High-gluten flour has strong gluten because of its high content of protein. High-gluten flour can be used not only for making bread, but also for some pastry and puffs.

Salt should not meet yeast during feeding, otherwise it will inhibit the fermentation and affect the fermentation effect. In addition, if the crust is too hard, you can choose the procedure of shallow burning, or put a little more water, or change the water into eggs and milk with the same capacity. If the bread is not cooked in pieces, you should put less water.

What's the difference between high gluten flour and ordinary flour?

1, high gluten flour and ordinary flour have different protein content.

The protein content of high-gluten flour is generally between 10.5%- 13.5%, and the water absorption is 62%~66%. High-gluten flour is dark in color, strong in gluten, strong in viscosity, active and smooth in itself, and it is not easy to form dough by hand. Ordinary flour, that is, medium gluten flour, generally has a protein content of 8.0%- 10.5%, a water absorption of 50%-55%, a milky white color, a color between high gluten flour and low gluten flour, and a semi-loose physique.

2. The characteristics of high gluten flour and common flour are different.

The repeated action of stirring and kneading high-gluten flour after mixing with water is characterized by special gluten, good ductility and high elasticity. Ordinary flour, that is, medium gluten flour, has a relatively balanced gluten and viscosity.

3. The fields of high gluten flour and ordinary flour are also different.

High-gluten flour is generally suitable for making bread, noodles, muffins and some pastry, such as Danish pastry. Ordinary flour, that is, medium gluten flour, is generally used in Chinese pasta, western snacks and Chinese snacks such as steamed buns, steamed buns and noodles.