1, low-gluten flour is usually used to make snacks and other foods, and its gluten is relatively low, which makes pancakes more crisp. Low-gluten flour is more likely to form a crispy crust during the pancake making process, and the pancake tastes better.

2. High-gluten flour has high elasticity and gluten, and is suitable for making foods that need toughness, such as noodles. In order to make export shortbread, low-gluten flour was selected as raw material.