1. What is good for high-gluten flour?
The so-called high gluten flour is the flour with protein content of about 13%. This kind of flour is dark, smooth and firm, and can be used to make foods that need elasticity, such as noodles, moon cakes, thousand-layer cakes and hollow cakes, as well as fruit cakes. High-gluten flour tastes chewy, and some old people like to use it to steam or make steamed bread.
Young people don't like to eat steamed bread made of high-gluten flour, because it is very tired to chew and lacks moisture, so it is not easy to swallow. Pasta made of high-gluten flour takes a long time to make, otherwise it is not easy to make.
2. Complete practice of high gluten flour
High-gluten flour is not made from certain kinds of flour, but from high-quality wheat. It is required that the protein content of this wheat should be at least 1 1.5%, the protein content of flour should be at least about 13.5%, and the water content should be about 14%. High gluten flour is suitable for making noodles, cakes and other foods.