No. You don't need high gluten flour to make buns, medium gluten flour is fine.

Flour is a kind of powder made from wheat. According to the amount of protein in the flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour.

Flour (wheat flour) is the staple food in most parts of northern China, and there are many varieties of food made from flour, with many different patterns and flavors .

Basic Information;

Chinese Name

Flour

Foreign Name;

Flour

Alias;

White Noodles

Main Ingredients;

Wheat, Barley

Whether Contain Preservatives;

No

Main Nutritional Composition;

Protein, Sugar

Main Food Efficacy;

Nourishing the heart and kidney, removing heat and quenching thirst effect, strengthening the spleen and thick intestines

Suitable for people;

All

Side Effects;

None

Storage Method;

Selected for storage in a dry place

Density;

The density of common household flour is 520g/L.

Distinguishing Flour;

When choosing flour, the information we are looking for is the classification of the different products such as high-gluten, medium-gluten, and low-gluten flours or grades denoting the purity of the flour, as well as the denotation of the content of minerals, crude proteins, and so on. Many people in the purchase of flour will mistakenly think that "high-gluten flour = high-precision flour", in fact, the meaning of "high-precision" is simply high-level refining, which only indicates the processing technology of wheat, and can not indicate the gluten of the flour, so "high-level refining" may be high-gluten flour, or low-gluten flour, or special grade flour, or second-grade flour. It seems that the term "highly refined" is actually unscientific, or at least not an industry-standard term, so it is recommended that when shopping for flour, you should pay attention to its protein content, i.e., its gluten content, rather than its "advanced refinement".

High-gluten flour: darker in color, more active and smooth itself, not easy to hand grasp the dough; more suitable for bread, as well as part of the pastry class shortening snacks, such as Danish pastry. In pastry, it is mostly used in muffins (lasagna) and cream hollow cake (puff). In cakes, it is limited to high-ingredient fruit cakes.

Medium gluten flour: milky white in color, between high and low flour, semi-fluffy texture; generally used in Chinese snacks, such as buns, steamed buns, noodles and so on. (Note: the general market without special instructions of the flour, can be regarded as gluten flour. And this kind of flour packaging will generally be marked above, suitable for making buns, dumplings, steamed bread, noodles)

Low gluten flour: white color, easy to grasp the hand into a ball; low gluten flour protein content averaged about 8.5%, low protein content, gluten is also less gluten, so gluten is also weak, is more suitable for cakes, muffins, cookies and tart crusts need to be fluffy and crispy texture of the pastry.

To put it more simply, you grab a handful of flour, and then clench and pinch it into a ball with your fist, and then release it, and then gently weigh the ball with your hand, and if it falls apart quickly, it's a high-gluten flour; and if the ball holds its shape during the process of gently weighing it, it's a low-gluten flour.

A bowl of flour wheat grains are mainly composed of three parts: bran wrapped around the outside about 18% -25% of the grain weight; wheat grains rely on the germination of wheat embryo accounted for only 1% -2%; endosperm accounted for about 80%. Endosperm and wheat bran between the paste powder layer adhesion. Wheat grain through the milling process so that the bran, wheat germ and endosperm separation and endosperm milled into fine flour for human consumption. Flour milling is a physical separation process and does not change the original chemical properties of the wheat endosperm or the rheological properties of the dough after hydration.

From the point of view of the factors affecting the edible quality of flour, protein content and quality are the most important factors determining its edible quality, processing quality and market value. For example, the production of bread should use high gluten wheat flour in order to bread volume and taste good; production of noodles, dumplings should be used in the strong wheat flour in order to seek its "gluten", smooth; and low gluten wheat flour made of fluffy cakes, cookies crispy. It can be seen that with the development of industrialized food production, the demand for a variety of special flours is getting higher and higher, and the determining factor is the "protein content and quality" of the flour.