1, with different meanings:
High-gluten flour refers to flour with an average protein content of about 13.5%, and usually it can be called high-gluten flour with a protein content above 1 1.5%. Low-gluten flour is short for low flour, also called cake flour, which is called thin flour in Japanese. Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%.
2. Different uses:
High-gluten flour has strong gluten because of its high content of protein, and is often used to make bread and noodles with elasticity and chewiness. It is mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.
Low-gluten flour is usually used to make cakes, biscuits, cakes and pastries, pastry and so on. The sponge cake is made of low-gluten flour. Because the low-gluten flour has no strength, the cake made of it is particularly soft, bulky and flat.
Distinguish common sense
The separated water-containing gluten is called "wet gluten". In100g of flour, there is about18 ~ 45g, and protein accounts for about 1/3 of wet gluten. According to the content of protein, flour can be divided into extra-high gluten flour, high gluten flour, medium gluten flour and low gluten flour, so the content of protein can be clearly defined.
However, please note that protein's "quality" is not equal to "quantity". For example, both steamed bread and dumpling wrappers use flour, but they are different in quality, because dumpling wrappers need good ductility, and ductility is not a very important condition for the production of steamed bread.
Baidu Encyclopedia-High Gluten Flour