Dumpling flour is high in gluten. Because the dumpling wrappers made from high-gluten flour are more chewy, resistant to cooking, and not easy to break. The flour usually used to make dumplings is mostly all-purpose flour, which makes the dumplings difficult to cook for a long time and easy to simmer. But dumpling flour is high-gluten flour.

High-gluten flour has a darker color, is more active and smooth, and does not easily form into lumps when grasped by hand. It has high protein and gluten content, is darker in color, and is dry and smooth. It is still loose after being picked up by hand, and the crude protein is more than 11.5;. High-gluten flour is generally used to make chewy delicacies such as bread and puff pastry.

Medium-gluten flour is milky white in color, between high and low flour, with a semi-loose texture, milky-white color, and semi-loose texture; the protein content is 8 to 11, and the wet gluten value is 25 to 35. Dumpling flour is high-gluten flour, and the dumpling wrappers produced are more chewy, resistant to cooking, and not easy to break. This kind of flour is commonly used in buns, dumplings, steamed buns, etc. in China.

Low-gluten flour is white in color and easy to form into balls when grasped by hand. It has low protein and gluten content, white color, protein content of 6.5~8.5, wet gluten value below 25, and low gluten content. Since it has less gluten, it is more suitable for making cakes, sponge cakes, biscuits, tarts and other Western-style pastries that require a fluffy and crisp texture.

Based on the color of the flour and the size of the flour particles, ordinary flour can also be divided into first-class flour, second-class flour, refined flour and high-precision flour. This classification only represents the processing technology of wheat. It does not indicate the gluten of flour, so unlike "high-gluten flour", "high-precision flour" only means high-grade refinement. It is recommended that when purchasing flour, you should pay more attention to its protein content, that is, gluten, so that you can buy it. The right flour.