When many friends first came into contact with baking, they couldn't tell what low-gluten flour (commonly known as low flour) was, what high-gluten flour (commonly known as high flour) was, and what cakes they used to make. Today, we will know about high-gluten flour and low-gluten flour and the differences between them.

It is worth noting that a grain of wheat is divided into three layers from the outside to the inside, and the deeper it is, the higher its toughness is. The outer bran of a wheat is ground into low-gluten flour, which is suitable for making weak cakes and biscuits. The high-gluten flour ground in the middle of wheat is relatively strong and suitable for making bread. Medium gluten flour is ground in the middle layer of wheat, and our steamed bread and noodles are generally made of medium gluten flour. In color, low gluten powder is white and high gluten powder is yellow.

Usually, what we call flour is wheat flour (that is, flour ground from wheat). According to the content of protein in flour, we divide flour into high gluten flour, medium gluten flour and low gluten flour.

High-gluten flour: protein content is 10.5- 13.5%, which is dark in color, active and smooth, and difficult to form balls by hand; It is more suitable for making bread and some cakes. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is used for high-content fruit cakes.

Medium gluten powder: protein content is 8.0- 10.5%, the color is milky white, between high and low powder, and the body is semi-loose; Generally, Chinese snacks are used, such as steamed buns, steamed bread and noodles. This kind of flour is generally available in the market. )

Low-gluten flour: protein content is 6.5-8.5%, which is white and easy to agglomerate by hand; Protein content is low and gluten is low, so gluten is weak. It is more suitable for making cakes, muffins, biscuits and cakes with fluffy and crisp taste.

In the menu of West Point, what kind of flour is needed will be specially indicated. Generally, medium gluten powder can be used instead of high gluten powder or low gluten powder, and there is no obvious difference. If you want to make a cake and can't buy low-gluten flour, it is suggested that you can also make a cake with high-gluten flour or medium-gluten flour and corn starch. Production method of low-gluten flour: common flour and corn starch can be mixed according to the ratio of 4: 1. If you want to reduce gluten, add some corn starch.