2. Dry steaming: spread the steaming cloth on the steamer, then spread the flour in the steamer, cover the flour with another steaming cloth, cover it with an oil-absorbing paper and steam for 30 minutes, then take it out and dry it.
3, frying, baking: you can also directly pour the flour into the pot to fry or put it in the microwave oven to bake, so that the flour will completely lose its gluten. But in this process, we should pay attention to the time, and it will take 3-5 minutes.
4. Adding 25% corn starch to ordinary flour can become low-gluten flour. If you want to lower the gluten, you can add some corn starch. If it is high gluten flour, you can put it in the microwave oven for 2-3 minutes to reduce the gluten, and then mix it with starch to make low gluten flour.
Matters needing attention in purchasing low-gluten flour
1, Look: the color of high-quality flour is white or yellowish, and it is fine powder when it is kneaded by hand, but it is not agglomerated when it is tightly squeezed in the hand. Low-quality and inferior flour is dull, gray or dark yellow, dark and uneven in color. When the fingers are twisted and pinched, they feel coarse grains, insects, magazines, lumps and hands are kneaded into a ball. Excessive addition of whitening agent makes the pink grayish white or even bluish gray.
2, smell: take a small amount of flour in your hand to smell its smell, high-quality flour has no odor. Low-quality and inferior flour with slight odor, musty odor, sour taste, kerosene smell and other odors.
3. Touch: When the high-quality flour is touched by hand, the palm of your hand has a greater sense of coolness, and it forms a ball when it is clenched. If you don't disperse for a long time, the flour moisture is too high.
Reference to the above content? Baidu encyclopedia-low gluten flour