Flour is a kind of powder ground from wheat. According to the content of protein in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour.
Low-gluten flour is short for low flour, also called cake flour, which is called thin flour in Japanese. Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%. It is usually used to make cakes, biscuits, cakes and pastries, and pastries. It has the effects of nourishing heart, tonifying kidney, clearing away heat and quenching thirst.
We can use ordinary flour to make different gluten. That is, adding an egg to every 200g of ordinary flour can make high-gluten flour with protein content of more than 1 1.5%. Similarly, low-gluten flour with protein content below 9% can be made by adding 30 grams of pure starch per100g of ordinary flour.
Extended data
1, steamed bread, rolls look for self-raising flour, low-gluten flour. Self-raising flour is a kind of medium gluten powder, and a leavening agent is added. When self-raising flour is used to make dough food, there is no need to add any starter. Moreover, when the dough is mixed with warm water, the fermentation speed is very fast. Self-raising flour is the best choice for busy office workers if they want to steam steamed buns and rolls. If time is enough, it is also a good choice to ferment low-gluten flour with yeast.
2. Whole wheat flour for whole wheat steamed bread and bread. Whole wheat flour is a kind of wheat that is only crushed without bran removal when it is ground, so it has high nutritional value. Because of the high content of bran, the bread made of 100% whole wheat flour will be smaller in size and rough in taste, but it is rich in wheat flavor and nutrition, and also has the functions of controlling blood sugar and lowering cholesterol. Because the gluten of whole wheat flour is not enough, you can add some high-gluten flour to improve the taste.
3, buns, pies should use Fuqiang powder. Fuqiang powder is fine, has high gluten content, less impurities and good taste, and is suitable for making pasta such as steamed stuffed buns and pies. However, the nutritional value of Fuqiang flour is much lower than that of whole wheat flour, so fortified Fuqiang flour has appeared in the market, adding beneficial ingredients such as vitamins and minerals.
4. For jiaozi and noodles, choose high-gluten flour and jiaozi flour. High gluten flour has the highest gluten content, so the noodles made are the most chewy and not easy to soften and rot when cooked. The dumpling skin made of jiaozi powder is tender and smooth, which is not only effortless when rolling the skin, but also not easy to rot when cooking in jiaozi and not easy to stick together after cooking.
5, to sell well, choose snow pollen. Snow pollen is the finest and whitest. Steamed steamed bread and jiaozi sell well and have good color. However, because the processing is too fine, the nutrition is also lost. He Li suggested that a proper amount of vegetable juice can be added when kneading the noodles to make up for this deficiency.
6, the most versatile is wheat core powder. Wheat core flour is made by grinding the endosperm in the center of wheat, which is the highest quality flour with the highest precision. The finished product has smooth surface and smooth taste. But the contents of vitamins, minerals and cellulose are low. Steamed bread, jiaozi, steamed buns, noodles and other family pasta can be used.
Reference Baidu Encyclopedia-Low Gluten Flour