Making bread generally use high gluten flour, making cakes use low gluten flour, the two can not be used indiscriminately, or else the finished product will be produced there will be differences. Do bread is best to choose special bread flour, if not, you can use high gluten flour instead.

High-gluten flour is darker in color, more active and smooth itself, this kind of flour with the hand directly to grasp, not easy to form a ball, suitable for making bread, but also can be used to make some pastry snacks.

Characteristics of low-gluten flour

Low-gluten flour is mainly through the outermost layer of wheat, the use of machines to grind it, and a kind of flour, this flour is rich in protein content, is very low.

Therefore, the flour used in many cake stores is made from low-gluten flour. In addition to this, low gluten flour is also used in the preparation of cookies. Low gluten flour is the whitest color compared to other flours, and it is easy to form a ball with your hands.