High-gluten flour cannot be replaced by other flours. High-gluten flour has the highest gluten and makes the pasta tough. However, different gluten strengths can be achieved by using plain flour. That is, by adding one egg to every 200 grams of ordinary flour, you can make high-gluten flour with a protein content of more than 11.5%.

Similarly, according to the ratio of adding 30 grams of pure starch to every 100 grams of ordinary flour, you can make low-gluten flour with a protein content of less than 9%. High-gluten flour has the highest gluten content, so the noodles produced are the chewiest and less likely to become soft when cooked.

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Tips for purchasing flour for making pasta:

Standard flour for making biscuits and fried dough sticks. Standard flour is a type of medium-gluten flour. The pasta produced is soft but slightly chewy, so it is suitable for making sesame seeds, pancakes, fried dough sticks, etc. The pasta made from standard flour is a little dark in color. Although it is not as good-looking as Snowflake Flour and Fuqiang Flour, it has a higher wheat bran content, which helps increase the intake of dietary fiber.

Fuqiang powder is used to make steamed buns and pies. Fuqiang flour is a type of medium-gluten flour. It is flour ground from the core part of wheat. It is relatively fine, has high gluten content, few impurities, is whiter, and has a better taste. It is suitable for making buns, pies and other pasta. There are also some fortified rich and strong powders on the market, which mainly add vitamins and minerals that are beneficial to human health, such as B vitamins, calcium, iron, zinc, etc.

Self-raising flour, low-gluten flour steamed buns, and flower rolls. Self-rising flour is a type of all-purpose flour that has a leavening agent added to it. There is no need to add any leavening agent to make leavened food. Use warm water to knead the dough, and the fermentation speed is very fast, which only takes ten minutes. From a nutritional point of view, it is best to add yeast to low-gluten flour for fermentation.

High-gluten flour and dumpling flour are used to make dumplings and noodles. Noodles are chewy and refreshing, and high-gluten flour has the highest gluten content, so the noodles are the chewiest and less likely to become soft when cooked. The dumpling skins made with dumpling flour are tender and smooth. Not only is it easy to roll out the skins, but the dumplings are not easy to rot when cooked, and the dumplings are not easy to stick together after being cooked.

Whole wheat flour to make whole wheat steamed buns. Whole wheat flour is a type of all-purpose flour, which contains the outer bran of wheat. The coarser the whole wheat flour is ground, the more bran is inside. The taste is rough, but the wheat flavor is rich, rich in nutrients, and has the effect of controlling blood sugar and lowering cholesterol. Not only can it be made into whole wheat steamed buns, but it can also be mixed with mung bean noodles, red bean noodles, etc. to make two-in-one pancakes.

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