Low-gluten: Suitable for making cakes 1.6 yuan/Jin Xueque brand cake in vegetable market supermarket self-raising flour low-gluten flour-wheat flour contains 7-9% protein, which is one of the main raw materials for making cakes. It is also one of the main ingredients of mixed cake. Medium gluten: Chinese dim sum such as steamed bread and steamed buns, and medium gluten flour-wheat flour in vegetable market 1.5 yuan/kg contains 9 ~ 12% of protein, which is mostly used in steamed bread, steamed buns, jiaozi and some western-style cakes with Chinese dim sum, such as egg tart skins and pie skins. High gluten: Suitable for bread, cake crust 1.7 yuan/kg vegetable market, Xueque brand steamed bread self-raising flour high gluten flour-wheat flour with protein content above 12.5%. It is one of the main raw materials for making bread. 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. After chlorine treatment, the acid value of the original low-gluten flour was reduced, which was beneficial to the cake structure. Whole wheat flour-Wheat flour contains its outer bran, so the ratio of endosperm to bran is the same as that of raw wheat. It is used to make whole wheat bread and cakes. Rye flour-it is ground from rye. Because its protein content is different from that of wheat, it does not contain gluten, and most of it is mixed with high gluten wheat flour. Wheat germ-the wheat germ part is separated from the body during grinding and used to make germ bread. Wheat germ is rich in nutritional value, especially suitable for children and the elderly. Bran, the outermost epidermis of wheat, is often used as feed, but it can also be mixed with high-gluten white flour to make high-fiber bran bread. We really can't find low-gluten flour, so we can use 20% raw flour and 80% flour instead of the effect.