Supermarkets have low-gluten flour, low-gluten flour referred to as low-flour, in fact, and our daily life of the cake flour, pastry flour, but cake flour and so on inside in addition to low-gluten flour, but also contains wheat starch and emulsifiers and so on. Low gluten flour is 13.8% water, crude protein 8.5% or less of the flour, which has the heart, beneficial to the kidneys, in addition to heat, thirst and other effects.

Often used to make cakes, cookies, pastry snacks, puff pastry class snacks, etc., do sponge cake also choose low gluten flour, because low gluten flour gluten-free, made of cake is particularly fluffy, volume expansion, the surface is flat. At the same time, low gluten gluten protein content is low, weak gluten, if only low gluten flour as a material, frying up the skin will be softer, unlike the use of breadcrumbs as crispy, usually together with taiwanese flour and blended for the burnt wrapped in the outer skin of the chicken, and then deep-fried in the pot, you can keep the food moisture does not dissipate.