First, high-gluten flour
High-gluten flour is made by grinding the innermost part of wheat, so the content of protein is higher than that of medium-gluten flour and low-gluten flour, and its toughness is naturally higher. If we need to make tough food, we must choose high-gluten flour, for example, when making bread, we must use high-gluten flour, because only in this way can the bread be not easy to loosen, can be brushed and taste the best.
Second, medium gluten flour
Medium gluten flour is also the most commonly used flour in our daily life, which can be used to make steamed buns, jiaozi, steamed bread and so on. Although there is not much toughness, it is enough to make these home-cooked pasta. The shape of medium gluten flour is loose, and the whole flour is milky white. If there is no medium-gluten flour at home, but there are high-gluten flour and low-gluten flour, we can mix these two kinds of flour in the ratio of 1:4, and then we can get the medium-gluten flour we need. The taste of medium gluten flour is soft and waxy, and it tastes slightly chewy.
Third, low-gluten flour
Low-gluten flour is mainly made by grinding the outermost layer of wheat, with a low content of protein, which is generally used to make biscuits and other foods, so people who like baking are usually more familiar with low-gluten flour. The color of low-gluten flour is the whitest, and it can be formed into a ball with a light hand.
In fact, these three kinds of flour are very different, both in use and taste, and we should decide according to the characteristics of flour. If you use low-gluten flour when making bread, it will easily lead to bread making failure, so the choice of flour is also very important.