How to choose and distinguish cake flour Cake flour and cake flour.

Low-gluten flour (commonly known as low-gluten flour), all-purpose flour, high-gluten flour (commonly known as high-gluten flour) and their respective uses are explained below

1. The flour commonly referred to refers to the wheat flour, that is, the flour milled from wheat, according to the amount of protein content in the flour, the flour can be divided into high gluten flour

gluten

flour, all-purpose flour middle

gluten

flour (the most common flour in the market), low-gluten flour

gluten

flour。

1. High gluten flour: protein content is in.

The color is darker, it is more active and smooth, and it is not easy to form a clump when grasped; It is more suitable for bread and some puff pastry, such as Danish pastry. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs). In terms of cakes, it is limited to high-ingredient fruit cakes.

2. All-purpose powder: the protein content is in, the color is milky white, between high and low powder, and the physique is semi-loose; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc. (Commercially available flour is generally this type of flour unless otherwise specified).

3. Low gluten powder: the protein content is in, the color is white, and it is easy to form a clump by hand; It is low in protein and less gluten, so it is also weak in gluten, so it is more suitable for cakes, muffins, biscuits and tart crusts and other pastries that need a fluffy and crispy texture.

Second, in short, when buying flour in the market, as long as you grasp a handful with your hands and then loosen it, if the flour loosens quickly, then it is high-gluten flour, if it remains in its original state, it is low-gluten flour.

Third, like the usual bread is used in high-gluten flour, if you can't buy high-gluten flour then can not do it, in fact, in foreign countries some use all-purpose flour to make sweet bread, just because of different gluten flour water absorption is different (with its gluten positive and inverse proportionality, that is to say, the water absorption of high-gluten flour is greater than that of all-purpose flour is greater than that of low-gluten flour), when using all-purpose flour to make bread, it is necessary to appropriately reduce the amount of water, which can be halved during operation, and then slowly add water to adjust the softness and hardness of the dough.

Fourth, if you don't have low-gluten flour, you can add about 20% of the total amount of cornstarch to the all-purpose flour instead (that is, all-purpose flour: cornstarch = 4:1) to mix.

According to the amount of protein content in flour, we can divide flour into highgluten

flour, all-purpose flour middle

gluten

flour, low-gluten flour low

gluten

flour。

Type. Protein content (%)

Use. High gluten powder.

Bread. All-purpose powder.

Noodles. Dim sum. Low-gluten flour.

Dim sum. Dishes.

From the point of view of grade, we can divide flour into special flour, first grade flour, second grade flour and other grades.

Grade. Protein (%)

Minerals (%)

Type. Use. Premium powder.

Low-gluten flour. For snacks. First class powder.

High gluten powder. For bread. First class powder.

High gluten powder. For French bread. Second-class powder.

High gluten powder. For bread.

When choosing flour, the information we need to get is the classification of different products such as high-gluten flour, medium-gluten flour and low-gluten flour, or the grade that indicates the purity of the flour, as well as the content of minerals, crude protein, etc. Many people will mistakenly think that "high-gluten flour high-precision flour" when buying flour, look at the above picture, you will understand, "high-precision" means simply high-grade refining, it only indicates the processing technology of wheat, and does not explain the gluten of flour, so "high-grade refined" may be high-gluten flour, may also be low-gluten flour, may be special flour, may also be second-class flour. From this point of view, the term "high refinement" is actually unscientific, at least not the industry standard term, so it is recommended that when purchasing flour, you should pay attention to its protein content, that is, gluten, rather than "high-grade refined".

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.

There is such a big difference between high-gluten flour, all-purpose flour and low-gluten flour, don't buy the wrong one again.

As the name suggests, low-gluten flour is a low-gluten flour that is suitable for cakes, biscuits, and a variety of desserts. Low-gluten flour has a low gluten content, with a gluten content of less than 25 percent and a protein content of about eight percent.

High-gluten flour is a flour with a very high gluten, and is often used to make noodles, steamed buns, bread and other foods with a very strong texture. When wheat is ground into flour, the closer to the center of the flour is the higher the protein, the protein content is about 11 to 14 percent, so the higher the gluten of the flour, the greater the water absorption, and it is very easy to grasp into a dough.

All-purpose flour is the most common flour, which is directly added to the whole grain of wheat to make flour, while low-gluten flour only needs the flour outside the wheat, and high-gluten flour only needs the middle part of the wheat.

We generally eat gluten flour, all-purpose flour is the most versatile, most pasta can be made with it, if you are making cakes and biscuits, you can buy less low-gluten flour, if you are fried fritters to make gluten, you can choose high-gluten flour.

The biggest difference between all-purpose flour and low-gluten flour is that the accuracy of all-purpose flour is relatively high, and low-gluten flour has no gluten, and it is generally used to make cakes, biscuits and other things. All-purpose flour is the flour that is usually used, which is usually used to make cakes, noodles, ordinary pasta, etc.

The difference between all-purpose flour and low-gluten flour is the texture inside the finished product, and if it is made into bread and cakes, it will be better to use low-gluten flour.

Hello, friends all-purpose flour and low-gluten flour It is still very different, gluten flour may not be so strong, so I hope it can help you.

The gluten content of all-purpose flour and low-gluten flour is different, and all-purpose flour is more firm and elastic when kneading the dough.

Actually, there is no big difference between high-gluten flour and low-gluten flour, except that the all-purpose flour is slightly finer than the low-gluten flour.

The difference between steamed chicken flour and low-gluten flour is that all-purpose flour has a lot of gluten.

In terms of wet gluten value, all-purpose flour is 25-35%. Low gluten flour is less than 25%.

Distinguished from the texture, the all-purpose powder is opened, half loose and half lumpy. Grab a handful of low-gluten powder, which is lumpy and do not let go.

All-purpose flour and low-gluten flour how to distinguish all-purpose flour from low-gluten flour One has less toughness, and all-purpose flour has toughness.

In terms of wet gluten value, all-purpose flour is 25-35%. High gluten flour is more than 35%. Distinguish from the texture, grasp the all-purpose powder by hand and open, half loose and half lumpy hand cover. Grab a handful of high-tendon hole powder, and the potato brigade will not clump into a loose shape.

The gluten of flour is different, that is, the protein content is different, so the use of the flour is also different. High-gluten flour is generally used to make bread, and low-gluten flour is generally used to make cakes and biscuits.

The protein content will be written on the outer packaging, and the high content is high gluten.

The two types of flour have different gluten levels, and the meat feels different.

Generally speaking, there is a defeat code laughing bag mold on the early installation.

You can look at the outer packaging when you buy it in the supermarket, and you can also take a look at it if you buy it, or ask the store. Above.

It can be distinguished by protein content and color.

1. Protein content:

1.Cake flour:

It is flour with an average protein content of around that.

2.Cake flour:

It is flour below the protein.

2. Color: 1Cake flour:

High-gluten flour is darker in color.

2.Cake flour:

Cake flour is whitish in color.

3. Uses: 1Cake flour:

It is often used to make bread and noodles with elasticity and chewiness.

2.Cake flour:

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

1. When distinguishing high-gluten, medium-gluten and low-gluten flour, it is mainly distinguished from the gluten, protein content, use and texture of the flour.

2. High-gluten flour, also known as strong-gluten flour. It has the highest protein content, with a total protein content of about 30% and a wet gluten value of more than 30%. High-gluten flour is darker in color, more active and smooth, not easy to form a clump by hand, mainly used to make bread, as well as some puff pastry pastries, the taste is elastic and tough, 3. All-purpose flour is between high-gluten flour and low-gluten flour.

Its protein content is between 10%, its color is milky white, and its constitution is semi-loose. Usually, the flour sold in supermarkets is all-purpose flour unless otherwise labeled. All-purpose flour is mainly used to make general family pasta, such as steamed buns, steamed buns, dumplings, noodles, noodles, etc., with a soft texture and a little chewy.

4. Low-gluten flour, also known as weak-gluten flour, compared with high-gluten flour and all-purpose flour, the protein content of low-gluten flour is very low, most of them are below, the wet gluten value is below 24%, and the gluten contained in the flour is also very low. Low-gluten flour is mainly used to make cakes, muffins, biscuits, sweet pastries, tart crusts and other western snacks that need a fluffy and crispy taste, and has the characteristics of low gluten, ductility and weak elasticity.

The difference between high and low cake flour:

1. The meaning is different.

High gluten flour refers to flour with very high gluten, low gluten flour is referred to as low flour, high hunger is also called cake flour, Japanese is called thin flour, low gluten flour as the name suggests is low gluten flour.

2. The protein content is different.

The protein content of bread flour is about the same.

The protein content of cake flour is below.

3. The approach is different.

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

Low-gluten flour is usually used to make cakes, biscuits, small cakes, pastries, etc.

4. Different processing.

Cake flour is flour that is processed as long as the wheat is outside.

Cake flour is flour which is processed only as long as the middle part of the wheat.

5. The color and strength are different.

High-gluten flour is darker in color, strong in gluten, more active and smooth, and it is not easy to form a clump when grasped.

Low-gluten flour is whiter in color, less gluten, weak in gluten, and easy to form a ball by hand.