Wheat flour is not high-gluten flour. High-gluten flour refers to flour with an average protein content of about 13.5%. Usually, a protein content of more than 11.5% can be called high-gluten flour. High-gluten flour is darker in color, more active and smooth, and does not easily form into balls when grasped by hand. Flour is a powder ground from wheat and is one of the most common food ingredients. The main components of flour include starch, protein, fat, etc. According to the protein content, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour.

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