How to distinguish between low gluten flour and high gluten flour, only high grade refined flour is

The protein content of high-gluten flour is more than 10%. If the protein content of 30 grams of flour is more than 4 grams, if it is not marked with "high gluten", you can look at the protein content.

The protein content is high, and the gluten is large, so it is often used to make bread noodles.

If it is not easy to buy, you can also add gluten powder to all-purpose flour.

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.

The flour grains of refined flour and high-precision flour are smaller and finer than the first two, and the color is purer and there is no variegation. Steamed buns and buns made from these two types of flour look smoother than ordinary flour on the surface, and are more delicate after the mouth, and there are no impurities such as bran and dust. High-precision flour is more popular with restaurant owners, and the pasta made can better achieve the effect of color, flavor and flavor.

First-class powder is more popular in the market. This flour is raw flour and has a pale yellow color. The fritters and oil cakes fried with this flour are not only delicious in color but also crispy and sweet in taste.

Add an appropriate amount of taro powder to ordinary flour to make better quality bread.

But it's still not as good as the high gluten does.

1. Different colors: the color of high-gluten flour is darker, and it is not easy to form a ball by hand, and the color of low-gluten flour is whiter, and it is easy to form a ball by hand; 2. The protein content is different: the protein content of high-gluten flour is about the same, and the protein of low-gluten flour is below; 3. Different roles:

High-gluten flour is suitable for bread, noodles, etc., and low-gluten flour is suitable for cakes, biscuits, etc. ”

Special refined flour is a flour made by removing the wheat husk many times and grinding it several times. The taste of the special fine powder is good, but the vitamins and nutritional value contained in it are lost more, and long-term consumption of the special fine powder will lead to vitamin deficiency.

High gluten flour refers to the relatively large gluten strength of flour, which refers to the relatively high protein content in flour, which is mainly used to make bread, pizza, etc.

What kind of flour does extra fine flour belong to?

Extra fine flour usually refers to high-gluten flour.

However, there are also those that refer to the fineness of flour. The production process of special fine flour is more complicated, and the flour yield is much lower than that of ordinary flour, and it needs to go through many times to remove the wheat husk.

Finally, it can be milled to produce fine flour, its quality is delicate, there are few impurities, the color is whiter, and the market price is significantly higher than that of ordinary flour. Extra fine flour loses a lot of nutrients when making it, and although it has a delicate taste, it cannot be eaten for a long time.

Like Wudeli. The brand's special flour also refers to high-gluten flour, and the dumpling skin made of special gluten flour is full of gluten, which is not easy to break the skin during the cooking process, and the pasta made is also elastic and chewy. Among the all-purpose flour of Wudeli, there is also special flour, which is enough to show that it refers to the fineness of the flour.

The color of extra fine flour is comparatively compared to all-purpose flour and low-gluten flour.

The color is darker, and it is more active, very smooth, and it is not easy to form a clump when grasped by hand, which is contrary to the characteristics of low-gluten flour that it is easy to form a clump and does not fall apart. Generally, special flour is often used to make bread, pastry, etc.

No, special grade fine powder means that there are more impurities removed in flour processing, and the flour is relatively white. High gluten flour refers to the relatively large gluten strength of flour, which refers to the relatively high protein content in flour, which is mainly used to make bread, pizza, etc.

High-gluten flour is high-gluten flour, and the texture is more delicate, ** and more expensive than ordinary high-gluten flour.

Plain flour mostly refers to wheat flour, which can be divided into high-gluten flour, low-gluten flour, and all-purpose flour, and cannot specifically refer to one type of flour. According to the different gluten levels, the flour on the market can be roughly divided into gluten flour, low gluten flour, all-purpose flour, high-gluten flour, etc.

Low-gluten flour is mainly the outermost layer of wheat, which is made by machine grinding to produce a kind of flour, which has a very low protein content. Generally speaking, most of the flour in cake shops is low-gluten flour, and low-gluten flour is also used to make biscuit-like dishes. Cake flour is the whitest in color compared to other flours.

High-gluten flour is generally made by grinding the innermost part of wheat, which is rich in protein and not only that, but also has a very high gluten, which can make foods that require high toughness.

When making bread, you have to use high-gluten flour, which is relatively delicate and smooth to the touch.

All-purpose flour is the most frequently used flour in our daily life, and it is generally used in making steamed buns, dumplings, noodles and other foods.

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.

The classification of high-gluten flour and low-gluten flour is related to the amount of protein contained in the flour. The protein content of high-gluten flour is more than 12%, and the protein of low-gluten flour is low. The protein content close to the wheat husk is more than that close to **, and the protein content of durum wheat is high, which is generally used to produce high-gluten flour; Soft wheat is used to produce low-gluten flour.

Low-gluten flour: also known as thin flour, cake flour, protein content, can be mixed with four parts of all-purpose flour and one part corn starch (other starches can also be used) according to the mass ratio. It is suitable for making cakes, biscuits, egg tarts and other loose, crispy, and non-tough snacks.

The Westerner supermarket is placed in the baking place, and it is packed in cardboard boxes, so that 1 box is 2 pounds, about $3. I found Japanese cake flour from Taiwan in a Chinese supermarket, 1 bag of 500g, $. So in comparison, the bag is slightly cheaper.

Generally, if I make a relatively large birthday cake or anniversary cake, I use a box, and I usually make small snacks or ordinary cakes in bags. Durum wheat has a high protein content and is generally used to produce high-gluten flour; Soft wheat is used to produce low-gluten flour. Low-gluten flour is used to make sponge cakes, and medium-gluten flour is mostly used to make grease cakes, because low-gluten flour has no gluten strength, and the cake made is particularly soft, expanded in volume and smooth in surface.

The structure of the fat cake itself is looser than that of the sponge cake, and the all-purpose flour is used to further strengthen the structure of the cake. Thus becoming tighter and not loose. Cornstarch is corn flour or bean flour, which is generally used to hang starch when cooking.

The average protein content of gluten flour is that it can be called gluten flour if the protein content is above it. It has a high protein content and is therefore strong in gluten, and is often used to make bread and noodles with elasticity and chewiness. 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 flour is called "black flour" in the past, and it is suitable for making steamed buns, flower rolls, steamed buns, etc., due to the weak gluten, the food made has loose tissue and soft taste. All-purpose flour is "Fuqiang flour", which is much whiter than low-gluten flour, and is suitable for making dumplings, pancakes, noodles, etc. Cake flour and all-purpose flour in use depends on personal preferences, and what kind of food to make.

It is flour with less gluten, which is used to make cakes and pastries, which are generally not sold in supermarkets, and the extreme of low gluten is starch, which cannot be kneaded together at all, and you can mix more than double the starch with a serving of flour to be low gluten flour.

Ask, don't make dumplings, specialize in steaming steamed buns.

Wheat flour is made according to the content of gluten or for different flours, which are high-gluten flour, all-purpose flour, and low-gluten flour. High-gluten flour is a type of wheat flour that gives flour-like flour:

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, while the protein content is usually in.

The 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.

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

The difference between high gluten powder, low gluten powder and ordinary powder lies in the content of additives in it, generally they will add edible talcum powder, whitening agent, etc. in the year, of course, the less these additives are high-gluten powder, and the more they are added, the more they are low-gluten powder.

Summary. Hello, dear, I am happy to answer for you: dear, here to help you inquire:

1.Flour is divided into general purpose flour according to performance and use: General purpose flour:

Standard Flour, Nutritional Fortification Powder: Calcium-increasing flour, iron-rich flour, 7+1 nutrient-strong 2According to the grade, it is divided into:

Flour: Low-gluten flour, used to make cakes, biscuits First-class flour: High-gluten flour, used to make second-class flour:

High-gluten flour, made 3According to the accuracy, it is divided into: special second-class powder:

The accuracy is lower than that of one flour ordinary flour: All-purpose flour, suitable for making steamed buns, dumplings, steamed buns, and all kinds of Chinese dim sum Standard flour: It is also all-purpose flour, suitable for making steamed buns, steamed buns, and dumplings.

The resulting food is fluffy but a little chewy4According to the protein content, it is divided into: high-gluten flour:

The color is relatively dark, it is not easy to form a clump by hand, the protein content is 12-15, and the ductility and elasticity are high.

Dear, you bring Jane well, I am happy to answer for you: Dear, here to help you inquire: 1

Flour is divided into general flour according to performance and use: general flour: standard flour, nutritional fortification powder:

Calcium-increasing flour, iron-rich flour, 7+1 strong nutrition 2According to the grade, it is divided into orange elimination: Special powder:

Low-gluten flour, used to make cakes, biscuits First-class flour: High-gluten flour, used to make Second-class flour: High-gluten flour, to make 3

According to the accuracy, it is divided into: special second-class flour: The accuracy is lower than that of special flour ordinary flour:

All-purpose flour, suitable for making steamed buns, dumplings, steamed buns, and various Chinese dim sum standard flour: It is also all-purpose flour, suitable for making steamed buns, steamed buns, and dumplings. The resulting food is fluffy but a little chewy4

According to the protein content, it is divided into: high-gluten flour: the color is relatively dark, it is not easy to form a clump by hand, the protein content is 12-15, and the ductility and elasticity are high.

What kind of flour is good for making sauce cakes.

Sauce cakes are generally made with ordinary flour.

What oil to use.

Use salad oil and you're good to go.

Can you make it with high-gluten flour.

You can also oh dear. Good.