Both high-gluten flour and low-gluten flour can be used for cooking. Besides flour, the most important things are starch and egg white. Only by adding these things can the food be fried more crisply.

Flour is divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour. Different kinds of flour have different uses, of course, the most intuitive thing is that gluten is different.

Gluten of flour refers to the protein content of flour. Flour with different gluten has different uses, depending on its own use.

The protein content of high gluten wheat flour is about 12%- 14%, which is elastic, malleable and chewy, and can be used in fried dough sticks, bread, pizza and other foods.

Protein content of medium gluten flour is suitable. This kind of flour has general ductility and is a common flour for families. It can be used to steam steamed bread, wrap jiaozi, make steamed buns, roll noodles and bake cakes.

The protein content of low-gluten flour is relatively low, and this kind of flour is not very malleable and easily broken. However, this kind of flour is easy to swell and has a soft taste, which is suitable for making western-style foods such as cakes, muffins and egg tarts.

In addition, the mixture of high gluten flour and low gluten flour can also be made into medium gluten flour.