The meaning of high gluten flour, medium gluten flour and low gluten flour in flour is simply that there is more or less gluten in dough, so the amount of gluten formation depends on the protein content in flour, that is, the higher the protein content in flour, the higher the gluten content in flour. (The picture below shows the gluten obtained by kneading flour into dough and washing it with water. )

The standard is this:

The protein content of high gluten flour is 12.5%- 13.5%.

The protein content of medium gluten powder is 9.5%- 12%,

The protein content of low-gluten flour is less than 8.5%.

In the process of making food, the stronger the taste, the more you need to make it with high-gluten flour, and the softer the taste, the more you need to make it with low-gluten flour, such as making cakes with high-gluten flour, making noodles with medium-gluten flour and making biscuits with low-gluten flour.

Starch, raw flour, corn starch, white powder: this is a kind of flour.

First of all, these four powders are collectively called starch.

Corn starch: it is the starch type of specific raw materials, that is, starch made from corn.

Too white powder: The name comes from Taiwan Province Province, and the potato starch used in Taiwan Province Province is called too white powder, which is actually potato starch.

Starch: Starch is mostly made from potatoes, corn and wheat, but there are many other types, such as mung bean starch. Widely used, such as making vermicelli and cold rice noodles. But the biggest use is to wrap it outside when cooking and frying food.

Raw flour: It will make many people misunderstand that raw flour and starch are two different substances. In fact, raw flour and starch are a kind of substance, but raw flour is refined on the basis of starch, and its fineness is much higher than that of starch, so the price will be higher. It was only used in Hong Kong and Guangdong in the early days, but now it is popular.

Glutinous rice flour: Glutinous rice flour is made of glutinous rice, which is completely different from the starch and flour on it. Only suitable for making glutinous rice balls, Yuanxiao and other foods. For example, ice-covered moon cakes. .

To sum up, all kinds of powders have their fate, and all kinds of powders have various uses. You can use it only when you know it.