Ordinary flour is generally medium gluten flour. Flour is divided by protein content, and the protein content of high gluten flour is about 1.5-13.5; The protein content of medium gluten flour is about 8.-1.5; The protein content of low gluten flour is about 6.5-8.5. Most of the flour sold in supermarkets is medium gluten flour, which can be used to make steamed bread, steamed buns and other Chinese pastry.

Ordinary flour is generally medium-gluten flour

Is ordinary flour high-gluten or low-gluten

Ordinary flour bought in life is generally used to make noodles, steamed buns and steamed bread, and the medium-gluten flour is semi-loose. When you buy it, you can look at the tips on the package, and it is also indicated on the package that medium-gluten flour is suitable for making steamed bread, noodles and so on.

There are three kinds of common flour in the market: low-gluten flour, medium-gluten flour and high-gluten flour. Among them, medium-gluten flour is the most widely used, and most wheaten foods are made of it, which is one of the reasons why it is called ordinary flour. If you want to make some foods with low or high gluten, it will be better to choose low-gluten flour or high-gluten flour.

Flour is divided into different types according to its protein content. Both high-gluten flour and low-gluten flour are common flours. Flour can be used to make various kinds of pasta. Generally, low-gluten flour is used in cake making and high-gluten flour is used in bread making. There are clear differences in the packaging of the flour we buy. We can judge whether the flour is low-gluten or high-gluten by looking at the protein content inside.