The difference between high gluten flour, medium gluten flour, and low gluten flour

Extra high-gluten flour: a flour with the highest protein content among flours, with a protein content of more than 14%. Because of the strong gluten and high viscosity of extra high gluten flour, it is more suitable for frying fritters, making hollow noodles, and making gluten, as well as other pasta and snacks with a strong bite.

High-gluten flour: Its protein content is around the limit, and if the protein content is generally exceeded, it can be called high-gluten flour. The gluten of high-gluten flour is relatively large, so when we make bread, we should choose high-gluten flour, and after adding butter, you can knead out a "glove film".

We usually choose to use high-gluten flour when making elastic and chewy bread and noodles, as well as individual baked goods such as puffs and mille-feuille pastry.

All-purpose flour: The most common and most commonly used type of flour in our daily life, known as plain flour. In our northerners' homes, we eat this common flour all year round.

Steamed steamed buns, steamed buns, hand-rolled noodles, and dumplings are all made with all-purpose flour. This flour may not be specifically labeled as all-purpose flour on the outer bag. When purchasing, as long as you see the use that can be used to make steamed buns, buns, noodles, pancakes, and dumplings, it is all-purpose flour.

Low-gluten flour: a kind of flour with weak gluten, often used to make cakes. For example, chiffon cakes, ancient cakes, and tiger skin cakes, which have become popular recently, all need to be made with low-gluten flour.

The method of distinguishing high-gluten, medium-gluten, low-gluten, and three types of flour: high-gluten flour is darker in color and smoother. Grab a handful and hold it in your hand, it is not easy to form a ball after loosening; The all-purpose flour is milky white in color, and it does not form a ball after being grasped in the hand and released, but it is not as loose as the high-gluten flour; The color of low-gluten flour is relatively white, and it is easy to form a ball when you grab a handful in your hand.

If you don't have low-gluten flour at home and still want to make cakes, you can also add one-tenth of cornstarch to ordinary flour and stir well to replace low-gluten flour. ）

The difference between low-gluten, medium-gluten and high-gluten flour is: different gluten, different protein content, and different uses.

First, the tendons are different.

1. Low-gluten flour: low-gluten flour is also weak, and it is 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.

Second, the protein content is different.

1. Low-gluten flour: The protein content of low-gluten flour is below.

2. All-purpose flour: The protein content of all-purpose flour is:

3. High-gluten flour: The protein content of high-gluten flour is about.

Third, the use is different.

1. Low-gluten flour: low-gluten flour is mostly used in muffins (mille-feuille cakes) and cream hollow cakes (puffs). In terms of cakes, it is limited to high-ingredient fruit cakes.

2. All-purpose flour: All-purpose flour is generally used in Chinese dim sum, such as steamed buns, steamed buns, noodles, etc.

3. High-gluten flour: High-gluten flour is more suitable for making cakes, muffins, biscuits and tart crusts and other western pastries that need a fluffy and crispy taste.

Flour gluten is not gluten, protein is determined.

Flour is produced by wheat after the bran is removed. The main component of flour is starch, and the content and composition of protein determine whether the flour is gluten.

The high, medium and low gluten of flour is to look at the total amount of protein and gluten protein content, the higher the content, the more gluten the flour, and the ductility and elasticity are higher.

Two or three kinds of flour, the division of labor is different.

1. High-gluten flour, also known as strong-gluten flour. It has the highest protein content, total protein content, and a wet gluten value of more than 30% (the wet gluten value is one of the data that reflects the gluten content). It is characterized by tendons, good ductility and high elasticity.

High-gluten flour is suitable for: bread, puff pastry (such as Danish puff pastry), muffins (mille-feuille), cream hollow cakes (puffs), gluten noodles, steamed buns with good taste, etc.

2. Low-gluten flour, also known as weak-gluten flour. It has the lowest protein content, with a total protein content of 10% and a wet gluten value of less than 24%. It is characterized by low tendon, weak ductility and elasticity.

Low-gluten flour is suitable for cakes, muffins, biscuits, sweet pastries, tart crusts and other western snacks that need a fluffy and crispy texture. The ordinary powder on the market is basically a low-gluten powder.

3. All-purpose flour, between high-gluten flour and low-gluten flour. Its protein content is between 10%. Standard flours on the market belong to this type of flour.

All-purpose flour is suitable for making: general family pasta such as steamed buns, steamed buns, dumplings, baked flatbreads, dough sheets, noodles, etc., all-purpose flour is very suitable, and the food made is soft but a little chewy.

3. Hands-on experience, the three types of flour feel different.

High-gluten flour: darker in color and loose and smooth in texture. Grab a handful of high-gluten flour with your hands, clench it with your fist and then release it, it will quickly spread out and will not easily form a clump.

Low-gluten flour: The color is whiter, and it will consolidate into a clump when held by hand, and in the process of gently breaking the dough, it can keep the shape and not scatter, even if it is scattered, it is not as fast as the high-gluten flour.

All-purpose flour: milky white in color, between high and low flour, semi-loose physique.

In addition to identifying by hand, you can also use a fine mesh sieve to sieve the flour, the high-gluten powder flows quickly, and the low-gluten powder flows coarsely and slowly.

Low-gluten flour is referred to as low-gluten flour, also known as cake flour, and is called thin-strength flour in Japanese, low-gluten flour refers to flour below water and crude protein, and is usually used to make cakes, biscuits, small cakes, pastry snacks, etc.

The sponge cake is made of low-gluten flour, because the low-gluten flour has no gluten strength, the cake made is particularly soft, the volume is expanded, and the surface is flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but cake flour also contains wheat starch and emulsifiers in addition to cake flour. Low-gluten flour refers to flour with less water and crude protein, which has the effects of nourishing the heart, benefiting the kidneys, removing heat, and quenching thirst.

The differences between low-gluten flour and ordinary flour are: different raw materials, different gluten content, different proteins, and different colors.

The raw materials are different: the raw material of low-gluten flour is white soft wheat, and the raw material of ordinary flour is ordinary durum wheat.

The gluten content is different: low-gluten flour has a gluten content of 22%-26%, while regular flour has a gluten content of between 29% and 32%.

Protein is different: the protein content of cake flour is within 10%, and the protein content of plain flour is up to 10%.

Different colors: The color of low-gluten flour is whiter than that of ordinary flour.

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 widely used flour! 2.Cake 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.

Low-gluten flour, medium-gluten flour and high-gluten flour, what exactly is the difference between them? After reading it, I finally figured it out.

In the supermarket, the flour we see is generally Fuqiang flour, wheat core flour, standard flour, whole wheat flour, dumpling flour, self-rising flour, etc.

Fuqiang flour is also called 70 flour, as the name suggests, whole wheat can only produce 70% flour. This kind of flour has a relatively high gluten and few impurities, but the gluten cannot reach that of high-gluten flour.

Wheat core flour is flour made by grinding the central part of wheat. It is more gluten and has high purity.

Standard flour, between high-gluten flour and low-gluten flour, is also called all-purpose flour is a hundred catties of wheat grinding out eighty-five catties of white flour.

Before, I only knew about these flours, but when I came into contact with baking, I knew about high-gluten flour and low-gluten flour.

High-gluten flour is used to make bread, pastries, puffs, etc. The difference between high-gluten flour and low-gluten flour is in the protein content and gluten content, the protein content of high-gluten flour is 12 to 15 percent, and the value of wet gluten is more than 35 percent.

Cake flour is generally used to make cakes and biscuits. It has a relatively low protein and gluten content of 7 to 9 percent, and less than 25 percent, respectively.

If you don't have cake flour on hand when baking, you can also use a mix of all-purpose flour and cornstarch instead, in a ratio of 8:2. There is no difference in taste between cakes made with this ratio and cakes made with low-gluten flour.

If you use the naked eye to distinguish the difference between high-gluten flour and low-gluten flour, high-gluten flour is darker in color and is not easy to form a ball when grasped by hand. Low-gluten flour is whiter in color and can be clumped by hand.

High gluten powder: the 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 making bread and some puff 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.

Low-gluten powder: the protein content is in, the color is whiter, and it is easy to form a clump when grasped 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.

In the pastry recipe, it will be specifically indicated what kind of flour is needed, and generally all-purpose flour can be used instead of high-gluten flour or low-gluten flour without obvious difference. If you want to make cakes and can't buy low-gluten flour, it is recommended that you use high-gluten flour or all-purpose flour and add cornstarch to make cakes. Preparation method of low-gluten flour:

It can be blended with plain flour and cornstarch in a ratio of 4:1. If you want to lower your gluten, you can also add some cornstarch.

Low-gluten flour, medium-gluten flour and high-gluten flour, what exactly is the difference between them? After reading it, I finally figured it out.

Commonly used at home is all-purpose flour, low-gluten flour is mainly used for cake products, and high-gluten flour, also known as bread flour, is mainly used for bread, with different protein content and different gluten.

The ratio of protein to starch in flour is different, and the starch content of low-gluten flour is higher, which is generally suitable for cakes and other pastries, fried food wrapping, etc., and the high-gluten flour has high protein content, which is suitable for making steamed buns, bread and other staple foods. The result of using low-gluten flour to make bread steamed buns is that it is not tough, not easy to ferment, and has a poor taste, while the result of using high-gluten flour to make pastries is generally that the cake is not fluffy, and the fried things are not crispy.

1. The protein content is different, the protein content of high-gluten flour is between to, while the protein content of low-gluten flour is below.

2. The appearance is different, generally speaking, the color of high-gluten powder will be darker, and it is relatively smooth, and it is not easy to form a clump by hand; The color of low-gluten powder will be whiter, and it is easier to form clumps.

3. Different uses, high-gluten flour is generally used to make bread and puff pastry, such as mille-feuille, puffs, etc.; Low-gluten flour is generally used to make cakes, muffins, biscuits, tart crusts, and so on.

High gluten flour is also a relatively common flour, which can generally be used to make dumplings or noodles, these foods will make the taste of the food more chewy, but this flour can not be used to make steamed buns, otherwise there will be some poor taste. You will find that if you use high-gluten flour to make dumplings, the dumpling skin is more tender and smooth, and it is also more convenient when rolling the dumpling skin, and it will not stick together after it comes out of the pot, and the novice and noodles are also very simple.

When people make food with high-gluten flour, they will find that the protein content of this flour is higher than that of ordinary flour, so the color of such flour will be darker, and the smoothness of the living dough is relatively good. Because the protein content in it is relatively high, the precision is also relatively strong, and the texture and elasticity of the pasta produced are relatively good, and you will find that high-gluten flour will be used to make this food in Western food.

This flour is especially used when making cream biscuits, puffs, and mille-feuille cakes, and some cakes also have high-gluten flour in them. Try to use warm water when living high-gluten flour, and when the flour is stirred into a flocculent, you can start to grasp it into a dough, and knead the dough with greater force, so that the dough will be better reconciled. When cooking, you can find that there are many types of flour, including high-gluten flour, extra-high-gluten flour, low-gluten flour and all-purpose flour.

The main reason is that the protein content in the flour is not the same, so as to determine the use of these flours, but the protein content is not equal to the quantity. You can also use some ordinary flour when making steamed buns and dumplings, but the taste will be different. If you choose high-gluten flour to make dumplings, the skin of dumplings will be more malleable, so that the dumplings will be more delicious, but it is not suitable when making steamed buns, so you must know how to distinguish them.