If the medium gluten flour is converted into low gluten flour, the medium gluten flour and corn starch can be mixed at the ratio of 4: 1 and then made into low gluten flour.

The so-called low gluten flour, medium gluten flour and high gluten flour have different protein contents.

Low gluten flour is the abbreviation of low flour, also called cake flour, which is called thin flour in Japanese. Low-gluten flour refers to flour with water content of 13.8% and crude protein content of less than 8.5%, which is usually used to make cakes, biscuits, cakes, etc. Sponge cake is made of low-gluten flour. Because low-gluten flour has no strength, the cakes made are particularly soft, loose and flat.