Flour can be generally divided into three categories: high gluten flour, medium gluten flour and low gluten flour.

1. High-gluten flour: Flour has high protein content and strong gluten, and is usually used to make bread and shortbread. Generally, there will be labels on the packaging, such as high-gluten flour or bread flour.

2. Medium gluten flour: protein content is between high gluten flour and low gluten flour. Usually, medium gluten flour is used to make some China cakes, such as steamed bread, steamed stuffed bun, jiaozi and noodles. Unless otherwise specified, the flour sold in supermarkets is basically medium gluten flour.

3. Low gluten flour: protein content is relatively low, so gluten is also low. Usually used to make cakes, biscuits and other cakes. Generally, low-gluten flour or cake powder will be marked on the package.

Second, the implementation standard of flour

Flour, like rice, has special national mandatory standards.

The implementation standard of high-gluten flour is GB/T 8607, and the standard number must be on the outer packaging to be qualified high-gluten flour.

The implementation standard of low-gluten flour is GB/T 8608, and the standard number on the outer packaging is qualified. ?

The implementation standard of medium gluten powder is GB/T 1355, and the standard number must be on the outer packaging to be qualified medium gluten powder. ?

In addition, there are some implementation standards for special wheat flour, namely LS/T 320 1 ~ 3208.

In which LS/T320 1 wheat flour is used for bread, LS/T3202 wheat flour for noodles, LS/T3203 wheat flour for jiaozi, LS/T3204 wheat flour for steamed bread, LS/T3205 wheat flour for fermented biscuits, LS/T3206 wheat flour for crispy biscuits, LS/T3207 wheat flour for cakes, etc.

Third, the nutrition of flour.

The grade of flour is divided according to the fineness of its processing. The closer to the middle part of the wheat core, the higher the grinding grade, which can be divided into special first class, special second class, standard powder and ordinary powder.

But in terms of nutritional value, the higher the grade, the better, because the nutrition of wheat is mostly on bran, and the finer the processing, the more nutrients are lost.

For example, Fuqiang flour, wheat core flour and snow pollen are all refined flour, which tastes good, but in terms of nutritional value, they are definitely not as good as whole wheat flour.