Although low-gluten flour and high-gluten flour are both flours, they are still different. High-gluten flour has the highest protein content, while low-gluten flour has the lowest. High-gluten flour is especially suitable for steaming bread. The dough can be kneaded into a dough with your hands. Low-gluten flour is relatively soft and tender. It is suitable for making small cakes, egg tarts, etc. and tastes softer and tender.

Although low-gluten flour and high-gluten flour are both flours, they are still different. According to the protein content in the flour, they are divided into extra-high-gluten flour, high-gluten flour, low-gluten flour, and medium-gluten flour. Four kinds of flour.

High-gluten flour has the highest protein content, and low-gluten flour has the lowest, so you must choose the right one when making pasta.

Introduction to low-gluten flour

The price of low-gluten flour is not cheap, and it is a relatively weak gluten flour. It is very suitable for making soft cakes. Low-gluten flour Its characteristic is that it tastes very soft and has a soft and delicate texture. It is often used to make cakes, such as ancient cakes, tiger skin cakes, etc., which require the use of low-gluten flour.

Introduction to high-gluten flour

High-gluten flour has the highest protein content. It will be more chewy when making bread. After adding butter, it can be kneaded into a silk-like dough shape and can be made. For elastic, chewy baked goods and pasta, such as bread, noodles, puffs, puff pastry, etc., all should use high-gluten flour.

The difference between low-gluten flour and high-gluten flour

1. Different protein content: High-gluten flour contains the highest protein, and it can be called when the content is more than 1.5%. It is high-gluten flour, and the protein of low-gluten flour is only 8.5%. The following are called low-gluten flour.

3. Different usages: High-gluten flour is especially suitable for steaming bread, and the dough can be kneaded into a dough. Low-gluten flour is relatively soft and tender, suitable for making small cakes, egg tarts, etc., and tastes softer and tender.