Difference between low-gluten flour and medium-gluten flour;
1, medium gluten flour: milky white in color, between high and low flour, and semi-loose in constitution; Generally, Chinese snacks are used, such as steamed buns, steamed buns and noodles. Generally available flour without special instructions can be regarded as medium gluten flour.
2, low-gluten flour: the color is white, and it is easy to form a ball by hand; Low-gluten flour has an average protein content of about 8.5%, low protein content and less gluten, so it is weak in gluten, so it is more suitable for making cakes, muffins, biscuits and pastry with fluffy and crisp taste.
About low-gluten flour:
1, the gluten of flour is determined by the protein content in flour.
2. The protein content of low gluten flour/flour is 8%. Because of its low gluten, it is often used to make cakes, biscuits, tarts, etc.
About medium gluten flour:
1, ordinary steamed buns, steamed bread, jiaozi, pancakes are all it. What flour is not specially marked in general recipes is this. ?
2, (moisture 13.8%, coarse protein more than 8.5%): usually used to make Chinese pasta, Chinese dim sum, western dim sum, etc.