Low gluten flour, medium gluten flour and high gluten flour are classified according to gluten degree. Low-gluten flour is generally used to make Cantonese dumplings, cakes and high-grade cookies. Medium gluten flour, the general flour sold in grain and oil stores at present is medium gluten flour. It is mainly used for dumplings, bags, noodles and quick-frozen industrial food. High gluten flour is mainly used in soda crackers, bread, jiaozi, noodles, etc. Gluten is a phenomenon of tension and elasticity produced by the interaction of various protein in wheat.

The price has nothing to do with high gluten and low gluten, but only with the quality of flour. Generally speaking, too high or too low gluten will be expensive, because imported wheat raw materials, protein and starch will be used. The middle rib is generally cheaper.