How many types of flour are there? What are the classifications of flour?

Flour is divided into extra high-gluten flour, high-gluten flour, all-purpose flour and low-gluten flour;

1.Extra high gluten flour: the protein content is more than 14%, and the gluten is large, which is suitable for products such as spring roll wrappers.

2.High-gluten flour: above protein content, coarse particles, suitable for leavened food (bread) or fried food (fritters), etc., also known as bread flour.

3.All-purpose flour: the most commonly used flour, also known as all-purpose flour. The protein content is more than 9%-11%, suitable for making noodles, dumplings, buns and steamed buns.

4.Low-gluten flour has more than protein content, fine and soft particles, suitable for cakes, biscuits, pastries and other foods, also known as cake flour.

Low-gluten flour: Wheat flour has a protein content of less than 9%, which is more suitable for cakes, muffins, biscuits and tart crusts and other pastries that need a fluffy and crispy texture.

All-purpose flour: The protein content of wheat flour is between 9 12, and it is generally used in steamed buns, steamed buns, dumplings, noodles and some cakes in Chinese dim sum, such as pie crust.

High-gluten flour: Wheat flour has a protein content of more than 12 5, which is more suitable for bread, pizza, and some puff pastry pastries.

Whole wheat flour: Wheat flour contains its outer layer of bran, so that the ratio of endosperm and bran in its inner layer is the same as that of raw wheat, and is generally used to make whole wheat bread and small cakes.

Types of flour: Classified according to the content of protein, we usually divide flour into three categories:

1. High gluten flour (strong gluten flour, high protein flour or bread flour), the protein content is 1 2 1 5, and the weight of wet gluten is 35. High-gluten flour is suitable for making bread, pastries, puff pastries and muffins.

2. Low gluten flour (weak gluten flour, low protein powder or biscuit powder), protein content is 7 to 9. Wet gluten weight < 25 . Low gluten is suitable for cakes, biscuits, pastries, etc.

3. All-purpose flour (general flour, medium protein flour) is a kind of flour between high-gluten flour and low-gluten flour. The protein content is 9 to 11, and the weight of wet gluten is between 25 and 35. All-purpose flour is suitable for making fruit cakes and can also be used to make bread.

1) Extra high gluten powder: (moisture 14%, crude protein or more): usually used to make gluten and fritters.

2) High gluten flour: (moisture 14%, crude protein above): The protein content of high gluten flour is average, and usually the protein content above can be called high gluten flour.

It has a high protein content and a lot of gluten, so it is also strong in gluten, and is mostly used to make bread, noodles, etc.

3) Flour flour: (moisture 14%, crude protein or more): usually used to make steamed buns, steamed buns, noodles, Chinese dim sum, etc.

4) All-purpose flour: (water, crude protein or above): usually used to make Chinese noodles, Chinese dim sum, Western dim sum, etc.

5) Low-gluten flour: (moisture, crude protein or less): Usually used for cakes, biscuits, small cakes, snacks, etc.

Ordinary flour: Ordinary flour can be divided into first-class flour, second-class flour, refined flour and high-precision flour based on the color of flour and the size of flour particles. Thank you.

Flour can be divided into high-gluten, medium-gluten, low-gluten and gluten-free flour according to the strength of gluten.

Information: 1 Special high-gluten flour, yellow in color, can be used as fritters and macaroni; The English translation is: high gluten flour

2 High-gluten flour, which can be used to make spring roll wrappers, shaqima, bread, also known as bread flour; People in Hong Kong and parts of the U.S. call it "high powder" for short, and the Japanese call it "strong powder". The English translation is: bread flour

If it is on the packaging bag of [more than 20 kg], the words of special high-gluten flour and high-gluten flour are marked in blue, and the bottom is white, which is easy to recognize

3. Flour flour, gluten is slightly higher than all-purpose flour, and the quality is white; It is made of all-purpose flour and then refined and processed, so all-purpose flour can be used to make Chinese pastries, and it can be used to make the same kind of noodles! Such as: pancakes, steamed buns, dumplings, buns, etc.; It is also known as all-purpose flour or all-purpose flour.

The English translation varies depending on the region: in the Americas it is called all purpose flour and in Europe it is plain flour

4.All-purpose flour can be used to make pancakes, steamed buns, dumplings, buns, etc., and the gluten is lower than that of flour flour; People in Hong Kong and parts of the United States call it "Zhongfen" for short, and the Japanese call it "Zhongli Fen".

If it is on the packaging bag of [more than 20 kg], the words of flour and all-purpose flour are marked with dark red or purple, and the bottom is white

5. Low-gluten flour can be used to make fluffy cakes, pastries, biscuits, puff pastries with small gluten and pie fillers. People in Hong Kong and parts of the United States call it "low powder" for short, and the Japanese call it "thin powder". Translated into English as:

low gluten、cake flour

If it is on the packaging bag of [more than 20 kg], the word low-gluten flour is yellow for the indication and the bottom is white This is my idea has not been verified, but I think that the special low-gluten flour is a grade made from the low-gluten flour, and the packaging of more than 20 kg should also be yellow on a white background. This passage is my conjecture of the seventeenth

6 Premium cake flour is more suitable for fluffy cakes than cake flour. At the end of last year, I went to the supermarket and saw on the shelves of the supermarket in Taiwan that this flour, which Seventeen jokingly called low-grade flour, was the latest graded product

Quoted from: Classification of flour).

From the data, it can be concluded that flour is divided into 6 types, namely special high-gluten flour, high-gluten flour, flour flour, all-purpose flour, low-gluten flour, and one is special low-gluten flour.

Flour is classified by how much protein it contains:

1.Gluten flour. High-gluten flour, also known as gluten flour, is high in protein and gluten.

The protein content is 12%-15%, and the wet gluten value is more than 35%. The best bread flour is spring wheat flour from Canada. High-gluten flour is suitable for bread, pastry snacks, puff pastries, puff pastries, etc.

2.Cake flour. Cake flour, also known as cake flour, is low in protein and gluten.

The protein content is 7%-9%, and the wet gluten value is less than 25%. British, French, and German weak flour all fall into this category. Low-gluten flour is suitable for cakes, pastries, biscuits, etc.

3.All-purpose flour. All-purpose flour is a type of flour that is between high-cake flour and low-cake flour.

The protein content is 9%-11%, and the wet gluten value is 25%--35%. Common flour such as winter wheat flour produced in the United States and Australia and standard flour in China belong to this type of flour. All-purpose flour is used to make heavy-duty fruit cakes, meat pies, etc.

According to the gluten content, it is divided into low gluten flour, medium gluten flour and high gluten flour.

It is divided into general flour and special flour (noodle flour, dumpling flour, steamed bread flour, fritter flour, biscuit flour, bread flour, etc.).

According to the processing accuracy, it is also the standard for continuous use, which is divided into ordinary powder, special one powder, and special two powder.

The most common ones are "high gluten flour", "medium gluten flour" and "low gluten flour".

According to the protein content, it can be divided into four categories: extra high-gluten flour, high-gluten flour, all-purpose flour, and low-gluten flour.

1. Extra high-gluten flour: the highest protein content, containing about 14% or more. Whether it is gluten and viscosity, it is a relatively general flour.

It is best used for chewy foods such as churros, macaroni and gluten. You can buy extra high-gluten flour at the store of ** fresh egg noodles.

2. High-gluten flour: contains about 14% protein, with high gluten and strong stickiness. It is suitable for making muffins, dumpling wrappers, noodles and other foods.

3. All-purpose flour: contains about about about protein, and the content is relatively uniform and moderate, so the gluten and viscosity are more balanced. It is the most widely used type of flour and is suitable for making steamed buns, steamed buns, and other common foods.

4. Low-gluten flour: contains about about about protein, and the content is the lowest among all flours. It has low gluten and viscosity, and is most suitable for making all kinds of pastries, biscuits, and other foods.

Flour can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free 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.

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 muffins (mille-feuille) and cream hollow cakes (puffs).

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. (Note:.)

Generally, flour that is commercially available without special instructions can be used as all-purpose flour. And this kind of flour packaging is generally marked on it, suitable for making buns, dumplings, steamed buns, noodles).

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.

To put it more simply, you grab a handful of flour with your hands, then clench it into a ball with your fist, then release it, and gently weigh the dough with your hands. If the dough can maintain its shape during the gentle rubbing process, it is a low-gluten flour.

Flour classification and uses:

The performance and use are divided into: special flour (such as bread flour, dumpling flour, biscuit flour, etc.), general flour (such as standard flour, Fuqiang flour), nutritionally fortified flour (such as calcium-increasing flour, iron-rich flour, "7 1" nutritionally fortified flour, etc.).

According to the accuracy, it is divided into: special first-class flour, special second-class flour, standard flour, ordinary flour, etc.

Flour is classified by how much protein it contains:

1.High-gluten flourHigh-gluten flour, also known as gluten flour, is high in protein and gluten. The protein content is 12%-15%, and the wet gluten value is more than 35%.

The best bread flour is spring wheat flour from Canada. High gluten powder: darker in color, more active and smooth, not easy to form a clump by hand, more suitable for making bread, and some puff pastry pastries.

Cake flour is particularly high in protein and is suitable for bread because it is one of the keys to a delicate bread structure. The amount of gluten determines whether the bread is delicate enough in its tissue. If there is less gluten, the tissue is rough and the stomata are large; If there is more gluten, the tissue is delicate and the pores are small.

This is also the reason why high-gluten flour is used to make bread, and only a high content of protein can form enough gluten.

2.Low-gluten flour Low-gluten flour, also known as weak-gluten flour, is low in protein and gluten. The protein content is 7%-9%, and the wet gluten value is less than 25%.

British, French, and German weak flour all fall into this category. The protein contained in low-gluten flour is the lowest among the types of flour, and the elasticity of kneaded dough is relatively low, which is suitable for making cakes, muffins, biscuits and tart crusts and other western pastries.

3.All-purpose flour All-purpose flour is a type of flour that is between high-gluten flour and low-gluten flour. The protein content is 9%-11%, and the wet gluten value is 25%--35%.

Common flour such as winter wheat flour from the United States and Australia and standard flour from China belong to this type of flour. The color of all-purpose flour is milky white, between high and low flour, and the physique is semi-loose, and it is generally used in Chinese dim sum, such as all-purpose flour used to make heavy-duty fruit cakes, meat pies, etc.

Flour can be divided into high, medium and low gluten flour according to gluten. Among them, high-gluten flour is darker in color and is not easy to form a ball by hand; All-purpose flour is between gluten flour and low-gluten flour, most of the flour in China belongs to all-purpose flour, which is suitable for making steamed buns, noodles, etc.; Low-gluten flour, also known as weak-gluten flour or pastry flour, is suitable for making cakes, sweet pastries, biscuits, etc., the powder is relatively smooth and delicate, and it is easy to form a ball by hand.

If classified according to the flour processing accuracy, flour can be divided into special flour, special flour, standard flour and secondary flour, the quality of the flour under this classification is judged, the most suitable for us to eat is of course the special flour, and the main use of the last flour is used to make feed, of course, it also has edibility, but the taste and other aspects are inferior to other grades of flour.

Flour is broadly divided into five categories, which are high-gluten flour, low-gluten flour, medium-gluten flour, whole wheat flour and cake (bread) flour. The flour that is usually used for cakes is soft flour, which is also known as low-gluten flour or cake flour. Low-gluten flour It is made from soft white wheat, which is characterized by a low protein content, generally.