We often use high-gluten flour in our lives. Flour can be divided into low gluten flour, medium gluten flour and high gluten flour. Compared with several kinds of flour, high gluten flour has higher protein content and stronger gluten, and is suitable for making bread, noodles, jiaozi and other foods. Do you know how to make high-gluten flour? Let's teach you. It's actually quite simple. You can add an appropriate amount of eggs to ordinary flour and stir it to make high-gluten flour. Although the method is simple, you need to explore and master the amount of eggs and the intensity of stirring. Ok, now you can try to make your own high-gluten flour.

In life, we often can't tell the difference between low-gluten flour and high-gluten flour. People like me who don't cook often can only know high-priced and low-priced flour, but they are really ignorant, so I personally collected the difference between low-gluten flour and high-gluten flour, so let us know if low-gluten flour is ordinary flour. There is still a big difference from ordinary flour. Next, let's take a look at these flours and know the mystery.

Is low-gluten flour ordinary flour? What is the difference between low-gluten flour and high-gluten flour?

1. Is low-gluten flour ordinary flour?

Of course, low-gluten flour is not ordinary flour, otherwise it is not called low-gluten flour, and ordinary flour is called ordinary flour. The two categories are different, so the name of flour is also different.

Low-gluten flour is usually used to make cakes, cakes and other snacks. The texture of flour may be delicate, while ordinary flour can only be used to make cakes, similar to coarse grains.

Second, the difference between low-gluten flour and high-gluten flour

Low-gluten flour is lighter than high-gluten flour, and high-gluten flour is not easy to agglomerate. It is often used to make chewy noodles or bread. Because of its high protein content and high gluten, it becomes high gluten flour. It is conceivable that the gluten of low-gluten flour is lower than that of high-gluten flour, and the average protein content of high-gluten flour is above 10%, while the crude protein of low-gluten flour is below 85%.

High-gluten flour is ground very finely, which requires higher quality of flour and makes food full of energy. Some foods need to be combined with high-gluten flour and low-gluten flour, and the effect will be better. For example, the making of pies needs mixing.

Then when we choose to make cakes, we should clearly distinguish whether to use high-gluten flour or low-gluten flour, medium-gluten flour or ordinary flour. Only by choosing the right flour can we get satisfactory production results. We should not only choose the right flour, but also grasp the appropriate mixing ratio. If you like baking, you are welcome to try making cakes at home, learn knowledge and solve your own food problems.