Low gluten flour can be replaced by ordinary flour mixed with corn starch. Corn starch is easy to ferment when making cakes, and its effect is softer and larger than that of low-gluten flour when making cakes. According to the different protein content of flour, flour can be divided into low gluten flour, medium gluten flour and high gluten flour. The protein content of low-gluten flour is below 9%, the protein content of medium-gluten flour is 9% ~ 12%, and the protein content of high-gluten flour is above12%.

Low gluten flour:

Low-gluten flour is short for low flour, also called cake flour. Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%, which is usually used to make cakes, biscuits, pastries and pastries. The sponge cake is made of low-gluten flour. Because the low-gluten flour has no strength, the cake made of it is particularly soft, bulky and flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but in addition to low-gluten flour, cake flour also contains wheat starch and emulsifier.