Low-gluten flour is called special flour in supermarkets. Low gluten flour has many names in supermarkets. These names can be found on the packaging bags of products, including cake flour, special flour and low-gluten wheat flour. Low gluten flour contains wheat starch and emulsifier, and its color is whiter than ordinary flour. Low gluten flour is a kind of flour with low gluten content, which is used to bake cakes, biscuits, cookies and other foods that need low gluten. Low-gluten flour is characterized by low gluten content, protein content below 8.5%, fine powder quality, white color and not easy to agglomerate by hand. The purpose of low-gluten flour is mainly used to make foods that need soft and delicate taste, including cakes, biscuits, cookies and so on. The prepared food is light, fluffy and easy to digest. When making baked goods, low-gluten flour is mixed with baking powder, sugar, eggs and other materials, and baked or baked to make various foods. The selection and use of low-gluten flour have certain influence on the quality and taste of baked goods. For bakers and home baking enthusiasts, it is very important to understand and master the characteristics and usage of low-gluten flour.