Twists, cakes, steamed cakes, dough, bread, cat ears.

The grade of flour is also directly related to the content of minerals (ash) in the husk and germ of the wheat grain, the higher the content of minerals, the lower the grade of flour; on the contrary, the lower the content, the higher the grade of flour. If the pursuit of bread has the unique flavor of flour, low-grade flour is more appropriate than high-grade flour, such as healthy whole wheat bread is made from wheat containing bran milled whole wheat flour.

In China, the average household flour is not used to "high gluten flour, medium gluten flour, low gluten flour" to distinguish and make trade names, so the general supermarkets will see most of the "bun flour dumpling flour" or "special one flour". "special one powder" "refined powder" or whatever, strictly speaking, such a name is not standardized.

The color of the flour will have a direct impact on the color of the bread, the closer to the heart of the wheat grain, the whiter the color, the better the quality of the flour, so by the color of the flour can be seen by the flour is good or bad. It can not be bleached with bleach, but excessive bleaching, the color is dead white gray bad, but for the production of hard bread, the color of the flour is not important.