Low-gluten flour is short for low flour, also called cake flour. Low-gluten flour refers to flour with moisture 13.8% and coarse protein below 9.5%. It has low protein content and less gluten, so its gluten is also weak.

Application of low-gluten flour: it is suitable for making cakes, muffins, biscuits and pastry with fluffy and crisp taste.

For medium gluten flour, there is also a line of implementation standard on the packaging bag: GB/T 1355. Usually, we should also pay attention to whether there is this line of figures when buying, so as to be aware of it.

Medium-gluten flour, also known as ordinary flour, has a protein content of about 1 1%. Medium-gluten flour is between high and low flour, and its constitution is semi-loose.

Usage of medium gluten flour: It is commonly used in Chinese dim sum, such as steamed buns, steamed buns and noodles. Generally, when we visit the supermarket, the flour we see without special instructions can be regarded as medium gluten flour. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed bread, noodles, etc. This is also the most commonly used flour in our daily life, especially in northerners' homes.