What does high and low gluten in flour mean? What s the difference?

High gluten and low gluten refer to the type of flour.

First, the composition is different:

1.Cake flour:

Cake flour refers to flour with less moisture and crude protein.

2.Cake flour:

It refers to flour with an average protein content of about about one, and usually a protein content above it can be called high-gluten flour.

Second, the use is different:

1.Cake flour:

It is usually used to make cakes, biscuits, small cakes, puff pastry, etc.

2.Cake flour:

High-gluten flour is often used to make bread and noodles with elasticity and chewiness.

High gluten flour (bread flour, strong flour) refers to flour with an average protein content of about about 10, usually the protein content above can be called high-gluten flour.

Low-gluten flour is referred to as low-gluten flour, also known as cake flour, and is called thin-strength flour in Japanese, and low-gluten flour refers to flour with water content and coarse protein.

In addition to the above differences in protein content, there are also differences in the role of high gluten and low gluten flour

High-gluten flour is high in protein and has a strong gluten, and is often used to make bread and noodles with elasticity and chewiness. Low-gluten flour is usually used to make cakes, biscuits, pastries, puff pastries, etc.

Hello! We often hear people eating jajangmyeon and saying, "This noodle is so chewy!"

This "tendon" is actually a characteristic of flour, that is, the "toughness" of flour, that is, the amount of protein contained in flour!

It's too abstract to say that, and to put it bluntly, it's just "eating with a chewy head".

Then this "chewy" is the toughness of the flour.

In fact, flour is divided into high gluten, medium gluten, low gluten and no gluten.

Let's talk about each of them:

1.Bread flour:

The average protein content of high-gluten flour is about , and usually the protein content above can be called high-gluten flour. It has a high protein content, so it has strong gluten, and is often used to make bread and so on.

2.All-purpose flour (plain flour).

The average protein content is about 11%, and all-purpose noodles are mostly used in Chinese dim sum making: such as steamed buns, steamed buns, dumpling wrappers, etc. Most Chinese dim sum is made with all-purpose flour.

3.Cake flour

The protein content is about the same, so the gluten is weak, and it is mostly used to make soft pastries for cakes.

If you can't find a cake flour, you can choose a plain flour with a whiter color, because bleached flour will have less gluten. )

4.Gluten-free flour

It is lower than the general low-gluten flour on the market, and is specially provided to factories to produce all kinds of specially formulated products or special health foods, such as low-gluten foods for people who are allergic to flour and gluten or due to health factors and **.

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Thank you

What are the different uses of high-gluten flour, all-purpose flour, and low-gluten flour? Knowledge has increased again.

Gluten refers to protein, and I don't know what kind of pastry it can do.

The gluten content of flour refers to the protein content of the flour, and different gluten flours are needed to make different types of pastries.

Generally, there is a clear mark on the packaging, and if there is none, it can be distinguished by observation and touch. The appearance of high-gluten flour is a little yellow, and it is rough to the touch, so hold a handful in your hand and let go of your palm, and the flour will quickly fall apart. The appearance of low-gluten flour is relatively white, and it looks more delicate, holding a handful in the hand, and the flour is still in a ball when you open the palm, and it is not easy to loosen.

How to choose flour for pastry.

Flour is a kind of powder made from wheat, which is very common in household applications, especially in the northern regions, and pasta is an indispensable food on the table. Flour is divided into high-gluten flour, all-purpose flour, and low-gluten flour according to protein content. All-purpose flour is more commonly used to make dumpling wrappers and dough.

The protein content of high-gluten flour is more than 11%, and there is more gluten, so it is relatively tough, and it is suitable for making pastries like bread, noodles, and pie crust that need a chewy texture. The protein content of low-gluten flour is below, the gluten is small, and the taste is soft and smooth, which is suitable for making cakes, biscuits, and small cakes.

The differences between flour with high gluten, medium gluten and low gluten are:1. Different protein content:Flour with a protein content greater than 10 percent is high-gluten flour, flour with a protein content between 9 and 11 percent is all-purpose flour, and flour with a protein content of about 8 percent is low-gluten flour.

2. Different colors:The color of high-bread flour is darker yellow, the color of low-cake flour is lighter yellow, and the color of all-purpose flour is somewhere in between.

3. Different uses:High-gluten flour is often used in tough pasta, such as noodles, bread, etc., all-purpose flour is often used to make Chinese pastries, such as steamed buns, steamed buns, etc., while low-gluten flour is usually used to make biscuits, cakes and other snacks.

High-gluten, medium-gluten, and low-gluten flours, their difference lies in the protein content, the higher the protein content, the stronger the gluten!

1.All-purpose flour: the protein (gluten) content is about 9% to 11%, and the buns, dumplings, steamed buns, etc. in our traditional pasta are generally made with this ordinary flour, which is the most common and the most widely used flour!

2.High-gluten flour: The protein content is more than 12%, and the low-gluten flour is relatively high-gluten flour, but some substances are added on the basis of ordinary flour, which changes its gluten and strengthens a certain function!

The higher the protein content of the flour, the better its water absorption performance, and the more elastic and chewy the pasta will be, and the high gluten flour is basically used to make pastry bread, pizza, and noodles, so it is better to use high gluten flour for making bread, and it is better to use high gluten flour for steamed bread.

To understand this problem, we need to first grasp what the "gluten" of flour represents, and the "gluten" here is water glutenRefers to the protein in flour. Therefore, the flour has changed from high, medium and low gluten, and the protein content gradually decreases along with the reduction of gluten. Protein content.

Generally speaking, the protein content of cake flour is up and down. Gluten flour on top and bottom. In this range is all-purpose flour, which generally has a protein content in the middle.

For example, the following is a low-gluten flour) color classification.

Generally speaking, high, medium and low gluten flour are each placed in a pile, high-gluten flour is darker, medium gluten flour is milky white, and low-gluten flour is the softest; Touch: high-gluten flour is smooth and clean, and it is not easy to clump when held; All-purpose flour, slightly loose to the touch; Low-gluten flour, easy to clump when held in the hand. The main uses are not the same:

Low-gluten flour is suitable for making cakes, cookies and other milk tea that must be soft or loose, and the finished product does not need to be malleable. All-purpose flour is suitable for making steamed buns, steamed buns, fresh noodles, dumplings and other gourmet snacks that must have a certain malleable taste.

High-gluten flour is generally used to make bread, and the finished product has good ductility. How to buy high, medium and low gluten flour in the most time-saving and labor-saving? The simplest thing is to use the product name, protein content and main use to help you choose and buy.

Second, look at the protein content: the flour packaging bag is a "nutrient reference value", generally on the reverse or side of the outer packaging, which will be marked with "protein content per 100 grams", which is calculated as a percentage of protein content, which can help us determine what kind of flour it is.

Also look at the main use: Nowadays, there are various names for flour, such as high-precision flour, special flour, and standard flour. It is also easy to choose according to the type of snack you want to make.

For example, bread flour is generally classified as cake flour. The special type for surface dumplings, steamed buns, and xiaolongbao is all-purpose flour, which is what we call general flour. Birthday cakes and cookies are made with low-gluten flour.

Generally, it is distinguished according to the activity in the flour, if the activity is higher, then it is high-gluten flour, otherwise it is low-gluten flour.

Generally, it depends on the content. Their calcium content is different, usually the calcium content of low gluten is 5%, medium gold is 10%, and high gold is 20%.

The taste and tension are different, so such a feeling is what you feel after eating.

The difference between flour with high gluten, medium gluten and low gluten:1. Distinguish from the object of use

High-gluten flour: Because of its high protein content, it has strong gluten, elasticity and chewiness, and is often used to make bread.

All-purpose flour: Ordinary flour, commonly used to make Chinese pastries, such as noodles, steamed buns, dumplings, etc.

Low-gluten flour: Because there is no gluten, the cake made is particularly fluffy, and it is usually used to make cakes, biscuits, puff pastry and other pastries.

2. Distinguish from the ingredients

Gluten flour: The average protein content is about that.

All-purpose flour: The average protein content is around 11%.

Cake flour: The protein content is usually below that.

3. Distinguish from the color

High-bread flour: Darker in color and smoother. Hold a handful in your hand, and it is not easy to form a ball after loosening.

All-purpose flour: milky white, it does not form a ball after being loosened by grasping it in the hand, but it is not particularly loose.

Low-gluten flour: The color is relatively white, and it is easy to form a ball when grasped in the hand.

1. Low-gluten flour.

Low-gluten flour is also weak, easy to form a ball by hand, 2. All-purpose flour: All-purpose flour is between high and low flour, and the physique is semi-loose.

3. High-gluten flour.

High-gluten flour itself is more active, and it is not easy to form a clump by hand.

Plain flour belongs to all-purpose flour.

Flour is a powdery substance made from wheat milling. According to the protein content of flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

Flour is a staple food in much of northern China, and there are many varieties of foods made from flour, with a wide variety of flavors.

High gluten powder: The color is darker, which is more active and smooth, and it is not easy to form a clump by hand. It is more suitable for making bread and some puff pastry.

Medium all-purpose powder: milky white in color, between high and low powder, semi-loose physique. Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc.

Low volt to make tendon powder: the color is whiter, and it is easy to form a ball by hand. The protein content of low-gluten flour is about 10% on average, the protein content is low, and the gluten is also less, so the gluten is also weak, and it is more suitable for making cakes, muffins, biscuits and tart crusts and other western pastries that need a fluffy and crispy texture.