High-gluten flour and low-gluten flour can be turned into gluten flour by mixing them in the ratio of 5:5.

1, high-gluten flour: high-gluten flour is darker in color, more active and smooth itself, it is not easy to form a ball; because of the high protein content, so the gluten is strong, and is often used to make elasticity and chewy bread, noodles and so on.

2, low gluten flour: low gluten flour for short low flour, also known as cake flour, Japanese known as thin force powder, low gluten flour refers to 13.8% moisture, crude protein 9.5% of the flour, usually used to make cakes, cookies, pastry snacks, puff pastry class snacks.

3, gluten flour: gluten flour, refers to ordinary flour, its protein content of about 11%, gluten flour is suitable for the production of Chinese pastry, such as noodles, steamed buns, dumplings and so on. Most Chinese dim sum is made with medium gluten flour.

Extended information

The selection of gluten flour:

1, smell: a small amount of flour in the hand can be smelled, high-quality flour without odor. Slightly odor, moldy, sour, kerosene and other odors for low-quality, poor-quality flour.

2, touch: high-quality flour with the hand, the palm of the hand, there is a greater sense of coolness, hold tightly into a ball. A long time and not scattered for the flour moisture is too high.

3, taste: take a little flour chewing, quality flour flavor light and slightly sweet. Slightly odor, and fermentation, sweetness, bitterness and other odors, there is a sense of stinging the throat, chewing the sand sound for low-quality, poor-quality flour.

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