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What is the difference between high gluten flour and low gluten flour

Release time:

2019-01-22

1. common sense high gluten flour, low gluten flour classification and flour contains how much protein. The protein content of high gluten meal is above 10%, and that of low gluten meal is 6.5~8.5. The protein content near the outer skin of wheat grains is more than that near the center, and the protein content of hard wheat is high, which is generally used to produce high gluten flour; Soft wheat is used to produce low gluten flour. The following 2. are classified: 1. Extra-high gluten flour: [water content 14%, crude protein over 13.5], which is usually used to make gluten and fried dough sticks. 2. High gluten flour: [water content 14%, crude protein over 11.5], mostly used for bread, noodles, etc. The average protein content of high gluten flour is 13.5%, while those with protein content above 11.5% can be called high gluten flour. The protein content is high and gluten is also high, so the gluten is also strong. 3. Medium gluten flour: [water content is 13.8, crude protein is more than 8.5], which is generally used in Chinese pasta and Chinese snacks such as steamed buns, steamed buns, dumplings, pancakes, etc. The general menu does not specify any flour, it is all this. In addition, the fat cake in the West Point is mostly made of medium gluten powder. The structure of the fat cake itself is looser than that of the sponge cake. The selection of medium gluten powder can further strengthen the structure of the cake, thus becoming more compact and not loose. 4. Low gluten flour: [water content 13.8, crude protein below 8.5], usually used for cakes, biscuits, small western cakes, pastry snacks, etc. The sponge cake is made of low gluten flour. Because the low gluten flour has no gluten strength, the cake is especially soft, bulky and smooth. 5. Generally, the raw flour is corn flour or bean rhombus flour, which is usually used for cooking. 3. answer: if you want to make cakes and can't buy low gluten flour, it is recommended that you use high gluten flour or medium gluten flour and add corn starch to make cakes ~ low gluten flour preparation method: you can use ordinary flour and corn starch according to the ratio of 4:1. If you want to lower the gluten, add some corn starch can also. You can do this when making muffins and snacks. Note: The flour you usually make dumplings with is fermented by ordinary flour. Never use the one in the supermarket with the name "dumpling flour" on the package to make cakes, because the flour has a lot of gluten.

1. common sense

The classification of high gluten flour and low gluten flour is related to the amount of protein contained in flour. The protein content of high gluten meal is above 10%, and that of low gluten meal is 6.5~8.5.

The protein content near the outer skin of wheat grains is more than that near the center, and the protein content of hard wheat is high, which is generally used to produce high gluten flour; Soft wheat is used to produce low gluten flour.

2. the following for classification:

1. Special gluten flour: [water content 14%, crude protein over 13.5], usually used to make gluten and fried dough sticks.

2. High gluten flour: [water content 14%, crude protein over 11.5], mostly used for bread, noodles, etc. The average protein content of high gluten flour is 13.5%, while those with protein content above 11.5% can be called high gluten flour. Protein content is high, gluten is also more, so the gluten is also strong,

3. Medium gluten flour: [13.8 moisture content, more than 8.5 crude protein], it is generally used for Chinese pasta and Chinese snacks such as steamed buns, steamed buns, dumplings, pancakes, etc. The general menu does not specify any flour, it is all this.

In addition, the fat cake in the West Point is mostly made of medium gluten powder. The structure of the fat cake itself is looser than that of the sponge cake. The selection of medium gluten powder can further strengthen the structure of the cake, thus becoming more compact and not loose.

4. Low gluten flour: [water content 13.8, crude protein below 8.5], usually used for cakes, biscuits, small western cakes, pastry snacks, etc. The sponge cake is made of low gluten flour. Because the low gluten flour has no gluten strength, the cake is especially soft, bulky and smooth.

5. Generally, the raw flour is corn flour or bean rhombus flour, which is usually used for cooking.

3. answer the landlord:

If you want to make a cake and can't buy low gluten flour, it is suggested that you can use high gluten flour or medium gluten flour and add corn starch to make a cake ~

Low gluten flour preparation method: can be mixed with ordinary flour and corn starch according to the ratio of 4:1. If you want to lower the gluten, add some corn starch can also. You can do this when making muffins and snacks.

Note: The flour you usually make dumplings with is fermented by ordinary flour. Never use the one in the supermarket with the name "dumpling flour" on the package to make cakes, because the flour has a lot of gluten.