Toast, bread, pasta, pizza crust, lasagna.

High-gluten flour is also called bread flour, the strongest gluten high gluten flour protein content of more than 12%, low gluten flour protein 6.5-8.5%. High gluten flour, low gluten flour classification and the amount of protein contained in the flour. Near the outer skin of the wheat grain more protein than near the center, durum wheat protein content is high, generally used in the production of high-gluten flour; soft wheat for the production of low-gluten flour.

Introduction of high-gluten flour

Low-gluten flour is used to make sponge cake, and medium-gluten flour is mostly used to make grease cake, because low-gluten flour is not gluten-free, and the cake made from low-gluten flour is especially fluffy and soft, with an enlarged volume and a flat surface. The structure of the cake itself is looser than the sponge cake, the choice of gluten powder, so that the structure of the cake is further strengthened. Thus it becomes more compact and not loose. Raw flour is cornstarch or bean ling flour, usually used to hang thickening when cooking.

Flour 20 to 25G, such as high-gluten flour with 65% water, fully kneaded, made into a dough, the dough into warm water for about 20 minutes, slowly kneaded, then the white starch will be lost, the rest is very elastic gluten. What is measured and determined by removing the water is called wet gluten, and its use is naturally very different depending on the quality and quantity of gluten.