The difference between the flour is the grinding process, the structure of wheat is divided into three layers of grinding, the deeper the grinding inside the more toughness. If only the outermost layer of bran milled out, this final product is low gluten flour, suitable for making fluffy cakes, cookies. If the deeper grinding layer, it is medium gluten flour, suitable for making moderate toughness of the steamed bread and noodles, and if the deeper grinding, it is the taste of strong bread.

High-gluten flour because it is fine and deep grinding, the protein content is the highest, between 10.4-13.6%, the color is relatively darker, showing a pale yellow, this flour is more smooth, with the hand grasp is not easy to form a ball, the most suitable for the production of bread, or pastry type of pastries. It is best suited for bread, or pastry, such as lasagna or puff pastry, and only suitable for fruitcake if making cakes. When making high gluten pastries, steam the pasta over high heat as much as possible to ensure that the ingredients are strong.

Low-gluten flour has the lowest content, the content is generally in 6.6-8.6%, because of the grinding of gluten, the color is relatively snow-white, it is easy to use the hand to grasp the agglomeration of the dough, the protein content is low, so the toughness of the relatively poor, you can use it to make cakes, muffins, cookies and other pastries, the texture will be more fluffy and crunchy. Low gluten pasta is mainly fluffy, in order to make the pasta taste better, you can add yeast and bulking agent to increase the fluffiness of the pasta, and the pasta wakes up better.

For some pasta dishes, it's better to mix high gluten flour with low gluten flour according to the ratio. For example, if you are making pies at home, it's too tough to use only high gluten flour and too fluffy to use only low gluten flour. According to the high and low ratio of 7:3 mix, not only can ensure that the outer crust of the pie crispy, and the inner layer of eating very soft and sticky. When using high-gluten flour to make steamed buns or noodles, because the flour is inherently glutenous, and the pasta can not add too much soda and bulking agent, otherwise the pasta is made out of as chewing gluten.