The reason why cookies are added with high-gluten flour is that it is easier for the cookies to keep their patterns clear. The gluten of the flour determines the extensibility of the dough. The more extensible the dough, the easier it is to stretch and expand when baking. On the contrary, the less extensible the dough, the easier it is to maintain the original shape when baking.

Cookies are an easier food to obtain, but they restore less hunger and saturation.

High-gluten flour refers to flour with an average protein content of about 13.5%. Usually, a protein content of more than 11.5% can be called high-gluten flour. High-gluten flour is darker in color, more active and smooth, and does not easily form into balls when grasped by hand.

Due to its high protein content, it has strong gluten and is often used to make elastic and chewy bread noodles. In Western cakes, it is mostly used in puff pastries and cream puffs. In terms of cakes, it is limited to high-component fruit cakes.