1. Flour consists of three types: high gluten flour, low gluten flour and medium gluten flour. The specific classification depends on the content of protein in flour. The higher the content of protein in flour, the closer it is to high gluten flour. Generally, the protein content of high-gluten flour is above 10%, low-gluten flour is 5% ~ 10%, and medium-gluten flour is about 8%.

2. High-gluten flour is more suitable for steamed bread than low-gluten flour, because flour has high protein content and strong gluten. It is not only nutritious, but also chewy and delicious.

3. In our life, medium-gluten flour is the most widely used, because the nutritional value of medium-gluten flour is moderate, and it is easy for novices to operate when making steamed bread. Generally, the ratio of flour to water is two to one when making steamed bread. It is not recommended to use high-gluten flour for beginners to make steamed bread, because the proportion of water is difficult to control.

4, low-gluten flour is the most commonly used in life to make cakes, biscuits, snacks, because the gluten of low-gluten flour is weak, so the cake made is better, softer and easy to swell, but don't use it to make steamed bread, which tastes bad and has no chewing head.