Low-gluten flour, also known as cake flour, is processed from soft wheat, which contains more bran than medium-gluten flour and is slightly yellow in color. The dry protein content is 7%? 9%, and the wet gluten content is below 25%. Because of its low gluten strength, it is suitable for producing soft and loose biscuits, cakes and snacks.

Therefore, the flour for making cakes every day is low-gluten flour, which is commonly known as cake flour. In Japanese, low-gluten flour is called thin flour, and high-gluten flour is called strong flour. The origin of the name comes from the content of protein.

Gluten is the main component of wheat protein, and it is the protein with special physical properties that enables wheat flour to form dough. Add proper amount of water to flour, knead it into a dough, and soak it in water for 30? After 60 minutes, the starch and the soluble part are washed away with clear water, and the rest is an elastic skin-like substance called wet gluten (wet gluten contains 65% water? 70%）。 Gluten with water removed is called dry gluten.

The content of gluten in flour is an important index to determine the quality of flour. In a certain range, the higher the gluten content, the better the quality of flour, so there is the theory of high, medium and low gluten flour and whole wheat bread.

Of course, depending on the purpose, you can make delicious food by choosing the right flour. Low-gluten flour is suitable for making cakes, biscuits and other baked goods; Medium gluten flour is suitable for making Chinese pastry such as noodles, steamed bread and dumplings. High gluten flour is suitable for making potato, toast bread, thousand crisp cakes, cold noodles, fried dough sticks and so on. Remember, bread should be made of flour with good extensibility and elasticity, and biscuits should be made of flour with good plasticity.

Basically, low-gluten flour is difficult to buy, and you can buy it from the online baking raw material store. In case of urgent use, low-gluten flour can be prepared at the ratio of high-gluten flour: corn starch =1:1. ?

When choosing flour, moisture content is also very important. Low moisture content: it will lead to the shortcomings of poor pink, coarse particles and high bran content of flour; Excessive moisture content: easy to agglomerate, mold and deteriorate.