Flour can be used to make steamed stuffed buns. In early years, flour was sold with no difference between high gluten and low gluten. In recent years, people's living standards have improved, and the quality requirements of flour products have been continuously improved. In order to meet this demand, flour vendors have highlighted some characteristics of flour by improving its purity and adding different additives. ?

If low flour is used to make steamed buns, the taste is relatively poor. It is not suitable to use dry yeast to make steamed buns with low-plate flour, and the fermentation effect with old flour is much better. Appropriate amount of alkali can improve the firm taste of flour and make up for the lack of gluten of low-gluten flour.

cake flour

Low-gluten flour is short for low flour, also called cake flour. 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.

Low-gluten flour has no gluten strength, and the cake made 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. Low-gluten flour refers to flour with moisture 13.8% and coarse protein below 9.5%, which has the functions of nourishing heart, tonifying kidney, removing heat and quenching thirst.

Use of low-gluten flour

Low-gluten flour is very fluffy because of its low gluten and low protein content. It is suitable for making cakes, and can also be used to make crisp biscuits and rolls with soft taste and loose tissue.

Apple Green Health Network-Low Gluten Flour