Multi-purpose powder is not low-gluten powder, but there are differences between them, mainly due to different processing methods, different nutritional components and different uses. Multi-purpose flour is a kind of high gluten flour, and its average protein content is about 13.5%.

High gluten flour itself has activity and smoothness, and it is easy to form dough. Because of its high protein content and strong gluten, it is often used to make bread and noodles, which is elastic and chewy.

Multi-purpose flour is divided into many types, such as multi-purpose wheat core flour and multi-purpose wheat flour. Multi-purpose wheat core flour belongs to high gluten flour, and multi-purpose wheat flour is medium gluten flour, not low gluten flour.

Usually, low-gluten flour is white in color and easy to agglomerate when touched by hand. The average content of protein is about 8.5%, and the content of protein is relatively low, so it is generally suitable for making cakes, muffins and biscuits.

Different flours have different uses. Before making food, you must choose good flour, otherwise the food will go bad.

If you want to make a cake, you can choose to use more wheat flour. This kind of flour can also be used to make cakes, which belongs to medium gluten flour and has a wide range of applications. High-gluten flour is more suitable for making bread, jiaozi, noodles, etc., and more flour will come in handy.