Medium gluten flour refers to ordinary flour, and its protein content is about 1 1%. Medium gluten flour is suitable for making Chinese pastry, such as noodles, steamed bread and jiaozi. All purpose flour plain flour is common flour. Most Chinese snacks are made of medium gluten flour.

Medium gluten powder: milky white in color, between high and low powder, and semi-loose in constitution; Generally, Chinese snacks are used, such as steamed buns, steamed buns and noodles.

Generally available flour without special instructions can be regarded as medium gluten flour. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed bread, noodles and so on.

Extended data

Flour classification:

Extra-high gluten flour: protein content is more than 13.5%.

High gluten flour: protein content is about 12.5~ 13.5%.

Medium gluten flour: protein content is 9.5~ 12.0%.

Low gluten flour: protein content is below 8.5%.

Baidu encyclopedia-medium gluten flour