You should choose low-gluten flour to make cakes. Because low-gluten flour is usually used to make cakes, biscuits, cakes, cakes and so on. Sponge cake is also made of low-gluten flour and has no strength. The cake made of low-gluten flour is particularly soft, large and flat.

You should choose high-gluten flour for bread. Because high-gluten flour is mostly used to make bread, noodles and so on. The average protein content of high-gluten flour is1.3,5%. Usually, the protein content above 1.5% can be called high-gluten flour. Protein is high in content and gluten, so it is stronger.