The protein content of high gluten flour is 14g/ 100g. Generally speaking, the protein content of low gluten flour is about 9%, the protein content of medium gluten flour is about 1 1%, and the protein content of high gluten flour is above 13.5%. There are many flours on the market, and their names are not low gluten, medium gluten and high gluten flour, but special refined flour, wheat flour and wheat core flour, so it depends on the nutritional composition.

Matters needing attention in flour procurement

Users are advised to use their eyes, pay special attention to the color, and don't buy anything too white. Flour with whitening agent is particularly white. Normal flour is not white, but a little dark gray. Since 20 1 1 May 1, it is forbidden to add whitening agents to flour in China, and flour produced by large manufacturers can be purchased with confidence.

Besides, use your hands well. Some unscrupulous merchants will mix talcum powder and white powder into flour. This kind of flour will feel particularly slippery when twisted by hand, without the graininess of flour and the taste of wheat. It tastes earthy and sticky when cooked.

Refer to Baidu Encyclopedia-High Gluten Flour, People's Network-How to Choose Flour for Making Pasta.