Flour, also known as white flour, is a kind of powder ground from wheat and one of the most common food raw materials. The main ingredients of flour are starch, protein, fat, etc. According to the content of protein, it can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour. Flour is the staple food in most places, which can be made into steamed buns, steamed buns and bread ... There are many kinds of foods made of flour, with various patterns and different flavors.

Flour includes high gluten flour, medium gluten flour, low gluten flour and gluten-free flour, all of which are wheat flour. There are also whole wheat flour and refined flour, which are high gluten, medium gluten and low gluten flour.

strong flour

High-gluten flour generally refers to flour containing protein11.5 ~13.5g, which is full of gluten, dark in color, active and smooth, and difficult to agglomerate by hand. It can be used to make bread and toast, which are western-style pasta with layered structure of bread. Use high-gluten flour to make cold noodles, and the gluten is a little more;

mid-gluten flour

What is not specially marked in the general market is medium gluten flour. Medium-gluten flour refers to ordinary flour, which contains about protein 1 1%, and is generally used to make Chinese pastry such as noodles, steamed buns, steamed buns, cakes, jiaozi and cakes. Generally, Chinese pasta or snacks are made of medium gluten flour. Of course, high-gluten flour is also ok, but personally it is not necessary;

cake flour

Low-gluten flour is short for low flour, also called cake flour. Generally refers to flour containing about 9.5% protein, which is generally used to make cakes or biscuits, puffs, etc. The color is white, and it is easy to get into a ball by hand.

Gluten-free flour, which is lower than ordinary low-gluten flour, is specially designed to provide specially formulated products or special health foods produced by factories, such as low-gluten foods for people who are allergic to flour gluten or lose weight due to health reasons.

You may not hear about gluten-free flour, but you may have heard about powdered flour. Chengfen, also known as Chengmian and wheat starch, is a kind of gluten-free flour with wheat as its component. Can be used to make various snacks such as shrimp dumplings, vermicelli, rice rolls, etc. It is processed flour. After rinsing with water, the gluten in the flour is separated from other substances, and the gluten becomes gluten, and the rest is the surface.

High-precision flour and high-gluten gluten are not the same. High-precision means high-quality and exquisite, but only represents the processing technology of wheat.