Usually, what we mean by flour is wheat flour (that is, flour ground from wheat). According to the content of protein in flour, we can divide flour into High Gluten

Flour, Middle Gluten Flour and Low Gluten Flour.

High gluten flour: protein content is 1.5-13.5%, which is dark in color, active and smooth, and it is not easy to be lumped by hand; It is more suitable for making bread and some pastry. It is mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.

medium gluten powder: protein content is 8.-1.5%, the color is milky white, between high and low flour, and the body is semi-loose; Generally, Chinese snacks are used, such as steamed buns, steamed buns and noodles. (Generally, this kind of flour is sold in the market)

Low-gluten flour: protein content is 6.5-8.5%, the color is white, and it is easy to form dough by hand; Protein is low in content and gluten is less, so it is weak in gluten. It is more suitable for making cakes, muffins, biscuits and pastry with fluffy and crisp taste.