Gluten flour, in fact, is commonly called, its real scientific name is gluten and wheat protein powder. It is wheat as raw material to extract natural protein, the content of up to 75% to 85%. Gluten powder into a yellowish powder, hand grasp fine and smooth, shiny, with obvious wheat flavor. It is a wheat protein product with a high degree of viscoelasticity after hydration, obtained by separating and removing the non-protein components (starch or other carbohydrates, etc.) of wheat or wheat flour. Therefore, it is also called wheat gluten protein.

High gluten flour (high gluten flour), also known as strong flour, it is more than 11.5% protein content, near the outer skin of the wheat grain than near the center of the protein content, high protein content of durum wheat is generally used in the production of high-gluten flour. It has the strongest gluten and is used to make bread, dumplings, pizzas, puffs, doughnuts, lasagna, and other snacks that need to rely on strong elasticity and ductility to wrap air bubbles and oil layers in order to form a loose structure. It is darker in color, more active and smooth, and not easy to form a ball by hand.