Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%, which is usually used to make cakes, biscuits, pastries and pastries.

The sponge cake is made of low-gluten flour. Because the low-gluten flour has no strength, the cake made of it is particularly soft, bulky and flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but in addition to low-gluten flour, cake flour also contains wheat starch and emulsifier.

Extended data:

First, there is a certain difference between low-gluten flour and ordinary flour. Low-gluten flour uses white soft wheat, while ordinary flour uses ordinary hard wheat.

Second, the gluten content of low-gluten flour is also different from that of ordinary flour. The gluten content of low-gluten flour is between 22% and 26%, while that of ordinary flour is between 29% and 32%.

Third, the protein content of low-gluten flour is different from that of ordinary flour. Firstly, the protein content of low-gluten flour is within 8.5%, while the protein content of ordinary flour is between 8.5%- 10%.

Fourth, the use of low-gluten flour is also different from ordinary flour. Low-gluten flour belongs to the ranks of special flour. Low-gluten flour is generally made of soft food, such as cakes, crisp biscuits, spring rolls, and egg yolk pies. Ordinary flour is to make some popular foods, such as dried noodles, spicy food, fried dough sticks, crispy biscuits and other products.

References:

Baidu Encyclopedia-Low Gluten Flour