Does it mean that gluten is also present in flour?

The reason why flour can wash out gluten is because flour is taken from wheat grains, which contain organic matter such as starch and protein synthesized by wheat photosynthesis, and what we call gluten is the protein component in it, in a sense, it can be thought of.

Right. If the flour is kneaded in water for a long time, gluten will appear, and the content is not much.

There are four main proteins in flour, among which gliadin and glutenin are insoluble in water and constitute gluten. The quality of gluten mainly refers to the elasticity, toughness and extensibility of gluten The reason why gluten is sticky, elastic and has a certain fluidity is due to the fact that the two main proteins that make up gluten, gliadin (gliadin) and glutenin and residue proteins, are formed according to their composition, molecular shape, size and state of existence.

As a result of the interaction of these proteins in different proportions and in different ways, gluten has the characteristic properties of both viscoelastic properties and extensibility and stability.

When the flour is added with water and formed into a dough, gluten first absorbs water and swells, and at the same time, glutenin, glutenin, water-soluble albumin and globulin and other components gradually absorb water and swell, and the molecules are connected to each other. Gliadin, wheat cereal, and residue proteins form a skeleton with a sponge-like network structure according to certain rules.

The gluten of flour is determined by the protein content. Wheat is divided into three layers from the inside to the outside, and the protein content of the innermost layer is the highest, decreasing in turn. The same tendon is getting weaker and weaker. Flour commonly used in general life is divided into low gluten, medium gluten, and high gluten, and let's list their different and uses below.

Cake flour: Cake flour has the lowest protein content, which is about 50% water absorption. Its color is milky white, the gluten and viscosity are low, the physique is scattered, and it is easy to form a clump when squeezed by hand.

Cake flour is commonly used to make fluffy and crispy pastries such as cakes, muffins, biscuits, and tart crusts.

All-purpose flour: The protein content of all-purpose flour is between low-gluten flour and high-gluten flour, about 10%, and the water absorption is similar to that of low-gluten flour. The all-purpose flour is milky white in color, the gluten and viscosity are relatively balanced, the texture is semi-loose, and the types of pastries suitable for are relatively wide.

The steamed buns, pancakes, and sesame balls that I usually eat at home are all made with all-purpose flour.

High-gluten flour: High-gluten flour has the highest protein content, which can reach 12%-14%, and the water absorption is also more than 60%. Its color is dark, the tendon is strong, the viscosity is large, the surface is smooth, and it is not easy to grasp the ball.

High-gluten flour is generally used to make bread, puffs and other baked products with a strong taste. And the very chewy foods such as fritters and gluten that we usually eat are made with extra gluten flour.

Flour gluten is the amount of protein in flour.

Generally, less than 9% belongs to low-gluten flour; 9-12% belong to all-purpose flour; More than 12% belong to high-gluten flour.

High gluten powder: darker in color, more active and smooth, not easy to form a clump by hand; It is more suitable for bread and some puff pastry, such as Danish pastry. It is mostly used in pancakes and cream hollow cakes.

In terms of cakes, it is limited to high-ingredient fruit cakes.

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

Storage:

Well-ventilated flour has a respiratory effect, so it is necessary to circulate air so that the flour has air to use. Humidity dry flour will change its own moisture content according to the temperature and humidity of the environment, the higher the humidity, the more water content of the flour increases, easy to agglomerate. The lower the humidity, the lower the moisture content of the flour.

The ideal humidity is between 60%-70%.

The temperature at which the flour is stored at the right temperature will affect the maturation time of the flour, and the higher the temperature, the faster it will mature. But the temperature also shortens the shelf life of the flour. The ideal temperature for flour storage is 18 -24.

A clean environment can reduce the growth of pests, microorganisms and thus reduce the chance of flour contamination. Odorless flour is a material that absorbs and stores odors in the air, so there should be no odor in the surrounding environment where flour is stored.

Weak gluten dough (i.e. loose pastry dough, also known as mixed sugar dough): the gluten and toughness of the dough are slightly weaker than the gluten dough, if you want better toughness, you can choose the strong gluten dough, that is, the water-adjusted dough.

Gluten refers to the amount of protein in flour. Generally, less than 9% belongs to low-gluten flour; 9-12% belong to all-purpose flour; More than 12% belong to high-gluten 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.

All-purpose flour is plain flour. Flour can be divided into three categories according to its protein content, which are high-gluten flour.

All-purpose flour and cake flour.

All-purpose flour is a type of flour that is somewhere between high-gluten and low-gluten flour.

All-purpose flour is ordinary flour, milky white in color, between high and low flour.

between, semi-loose physique. The protein content of all-purpose flour is about 11%, which is suitable for making Chinese pastries, such as noodles, steamed buns, dumplings, etc. Generally, flour that is commercially available without special instructions can be used as all-purpose flour.

Flour differentiated. The protein content of low-gluten flour is below, the protein content of all-purpose flour is, the protein content of high-gluten flour is about, and the protein content exceeds that is called extra-high-gluten flour.

If all-purpose flour is not available, all-purpose flour can be made with a special ratio of high-cake flour and low-cake flour. The use of high-gluten flour and low-gluten flour can be stirred and fused to form all-purpose flour, the ratio is 4:1, low-gluten flour accounts for 4 percent, and high-gluten flour accounts for 1 percent.

Hello, dear, no. Gluten is a plant-based protein that is made up of gliadin and glutenin. Add an appropriate amount of water and a little salt to the flour, stir well, and the shape is carried and collapsed into a dough, and then the side circle is repeatedly scrubbed with water to wash off all the starch and other impurities in the hidden dough, and the rest is gluten.

The oil gluten is formed into a ball shape by hand, and fried in a hot oil pan until golden brown. Put the washed gluten into a pot of boiling water and cook for 80 minutes until cooked, which is "water gluten".

All-purpose flour is ordinary flour, and most of the flour used to make steamed buns, steamed buns and dumplings in life is ordinary flour. All-purpose flour is known as a multi-purpose flour and can be used to make a variety of delicacies, but dumplings are not very resistant to cooking, and the dumpling skin is easy to boil. The dumpling skin made of high-gluten flour is resistant to cooking and is not easy to break, which is also the reason why the skin will always break when making dumplings at home.

The gluten content of all-purpose flour is 25-29%, and its protein content is about 11%. All-purpose flour is suitable for making steamed buns, steamed buns and noodles and other delicacies, dumpling wrappers are best not to do, it is best to use high-gluten flour to make dumpling wrappers, which are resistant to cooking and not easy to break. According to the protein content of the flour, the protein content is between 9% and 11%, which is all-purpose flour, and all-purpose flour can also be adjusted to low-gluten flour to make pastries, which also tastes very good.

The method of blending all-purpose flour into low-gluten flour is also very simple, just add 12% cornstarch to all-purpose flour, cornstarch is ultra-low-gluten, use it to reduce the gluten of all-purpose flour is very good, and it will not affect the flavor of the food, and the elasticity of the food will not be reduced.

The so-called gluten-free flour refers to a kind of flour that contains less protein than ordinary gluten flour and provides a special formula for factory production. Gluten-free flour is more suitable for making the crust of Chinese pastries or dim sum.

The difference between gluten flour and cake flour, all-purpose flour, and high-cake flour is that the protein content it contains is different. Among them, the protein content of high-gluten flour is about the average level.

The protein content of all-purpose flour is about 11%, which is suitable for making Chinese pastries such as noodles, steamed buns, and dumplings; Cake flour has a protein content of less than that, making it suitable for making cakes.

Then the so-called gluten-free flour refers to a type of flour that does not contain gluten. This kind of flour, also known as clear flour and flour, is mainly made from wheat starch.

Gluten-free flour has high viscosity and transparency, and is mainly used to make flour crusts for Chinese pastries or dim sum such as shrimp dumplings and flour fruits. When steamed, it looks crystal clear and looks very beautiful.

Gluten-free flour is also known as clear flour, flour, flour, wheat starch, and can be eaten by the general population. In addition to making flour for Chinese pastries, it can also be used to make instant noodles, ham sausages, ice cream, and other foods.

Gluten-free flour is mainly washed directly by putting wheat flour and dough in water, and the remaining dough is gluten, and the flour is in the water. After the powder is clear, the viscous substance under it can be dried or dried.

Flour can be made into different small bits, such as noodles, steamed buns, dumplings, etc. Flour has high-gluten flour and medium-gluten flour, low-gluten flour, then ordinary flour is Laxun all-purpose flour.

Is it? 1. Plain flour is all-purpose flour. Its protein content is about 11%, which is suitable for making Chinese pastries, such as noodles, steamed buns, dumplings, etc.

2. High gluten powder. 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.

3. All-purpose flour. The color is milky white, between high and low powder.

between, semi-loose physique. Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc.

4. Low-gluten flour. The color is whiter, and it is easy to form a clump when grasped by hand; Cake flour.

The protein content is average around and low in protein and gluten.

It is also less and therefore weaker, so it is more suitable for cakes, muffins, biscuits, tart crusts and other western wheels that need a fluffy and crispy texture.

The above is an introduction to the content of whether ordinary flour is all-purpose flour.

In daily life, we use all-purpose flour is still relatively frequent, and we generally use all-purpose flour to make basic pasta, such as cakes, noodles, buns, dumpling wrappers and the like. The wheat flour sold in bulk in supermarkets is all-purpose flour, and because it is very common, the ** of all-purpose flour is relatively cheap. Every time Gourmet Jun sends a tutorial on making pasta, if there is no special indication of what kind of flour it is, then it is all-purpose flour.

All-purpose flour has average water absorption, which is very suitable for fermentation, and can also produce a little gluten, making the pastry taste more strong.

Yes, gluten is just a processed food made from flour. Gluten method: Prepare an appropriate amount of flour, add some water and salt to it, then stir well, knead it into a dough, scrub it repeatedly with water, and finally wash off all the live flour and impurities in the dough, and the rest is the gluten we see.

We usually see that there is oil gluten and water gluten, oil gluten is gluten that has been fried in a hot oil pan, and water gluten is cooked in boiling water, both of which are delicious foods.

Gluten is a good food to cook with other foods, because it will not affect the taste of other foods, and at the same time can increase the taste of the whole dish, it is a good matching ingredient, and it can also become the "protagonist" by itself, many dishes are directly gluten as the main material, so much said, let's take a look at how gluten is delicious.

Method: Cut the oil gluten into cubes, slice the mushrooms and bamboo shoots, and remember to cook the bamboo shoots with water first; Put oil in a pot, heat it, put the mushrooms, bamboo shoots and rape into the pot and stir-fry, add an appropriate amount of stock, then put in gluten and seasonings, burn until the marinade is thick, thicken, drizzle with cooked peanut oil and serve.

Method: Put the water gluten in the cage and steam it, take it out and compact, wait for it to cool and cut it into thick slices, and use it as vegetarian beef with red rice juice; Fry the sesame seeds and grind them into sesame powder, and soak the peppercorns in warm water to get the pepper water; Put oil in the pot, put the gluten into the pot, fry until the floating oil noodles are red, take out the noodles, start another pot, add gluten, and simmer 500ml of fresh soup, salt, soy sauce, ginger juice, and pepper water until the gluten is soft and the juice is collected, and finally put sesame powder, red pepper oil, cooking wine, and sesame oil out of the pot.

The vast majority of them are, add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then scrub it repeatedly with water to wash off all the starch and other impurities in the dough, and the rest is gluten.

For the most part, flour is added with salt and water to live, and then rinsed with water all the time to get gluten.