Is wheat core flour high or low gluten Wheat core flour is high gluten flour or low gluten flour

Wheat core flour is a high-gluten flour.

Wheat core flour is a high-gluten flour, and wheat core flour, also known as wheat flour, is wheat flour made from grinding the endosperm of the central part of wheat. The flour is white, gluten, and is a high-quality flour with higher processing accuracy than the special fine flour, which is suitable for making various high-grade pastries. Wheat core flour is suitable for high-end pastry production in hotels, guesthouses, etc.

It is suitable for making family pasta such as noodles, dumplings, wontons and other pasta.

Low-gluten flour and high-gluten flour are essentially different from the protein content of flour, generally make bread, full head, dumplings, noodles, etc. with high-gluten flour, and make cakes must use gluten flour.

Wheat core flour is high gluten.

Wheat core flour is wheat flour made by grinding the endosperm in the center of wheat. The powder is white, gluten***, and it is a high-quality flour with higher processing accuracy than special fine flour, which is suitable for making various pastries. The processing precision is high, the tendon strength is strong, the pink color is natural and soft, the extensibility and operability are good, the powder is delicate, the edible quality is good, the surface of the finished product is smooth, the structure is delicate, and the taste is lubricated.

Flour selection:

Wheat core flour is a high-gluten flour and is suitable for making various pastries, such as dumplings.

Use low-gluten flour to make egg tarts. Low-gluten flour is referred to as low-flour, also known as cake flour, and thin-strength flour in Japanese.

Low-gluten flour refers to flour with less moisture and crude protein, and is usually used to make cakes, biscuits, small cakes, pastries, 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.

Cakeflour has an average protein content, so it has a weak gluten, and is often used to make cakes, crispy biscuits, flower rolls, etc., which are soft and loose.

If you can't find a low-gluten flour, you can use all-purpose flour (don't use the kind called "dumpling flour", which has a lot of gluten) and cornstarch in a 4:1 ratio. If you want to lower the gluten, you can also add some cornstarch.

Wheat core sand flour is a high-gluten flour. Sand flour is a kind of flour, which refers to the high-quality flour made from high-quality wheat and processed by light milling and fine grinding. This flour is easy to store for a long time and is not prone to mold.

After adding water and noodles, the tendons are strong, and the processed food has good color, good taste and bright color. Sand flour is suitable for making all kinds of high-end noodle foods.

Sand flour is made into fine particles by using a special process to grind the flour, which is similar to sand, which is convenient for long-term storage and not easy to mold. After adding water and dough, the tendons are strong. Specialized equipment is required to process this flour.

Wheat core flour is made of the endosperm of the central part of wheat, the color is natural, the processing precision is high, there are no additives, the powder is delicate, the taste is smooth, there is good extensibility and operability, and it is suitable for the production of various high-end pastries such as hotels and family pasta.

Wheat core flour is high gluten. High-gluten flour refers to flour with a protein content of about 13.5 percent, which is dark, smooth and active. Because high-gluten flour is rich in protein, it has a strong gluten and is mainly used to make bread, noodles, etc.

High-gluten flour is active, very smooth, not easy to form clumps, has more protein content, and is rich in nutrients. In terms of cakes, high-gluten flour is mainly used to make mille-feuille and creamy hollow cakes. When it comes to cakes, gluten flour is only used in fruit cakes with a high composition.

1. Whole wheat flour is neither high-gluten flour nor low-gluten flour, but belongs to all-purpose flour. Wheat flour is divided into whole wheat flour and plain flour, among which bread and sweetheart made from whole wheat flour are better than ordinary flour in terms of taste and nutritional value.

2. Whole wheat flour is a flour made by grinding the germ and bran of wheat together, so that the gluten of whole wheat flour is low, so it is also called low-gluten whole wheat flour. Whole wheat flour is rarely used alone in making bread, and it needs to be added in a certain proportion to add the right amount of cake flour before it can be used.

Lean wheat flour is a low-gluten flour.

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.

1. High gluten powder: the color is darker, it is more active and smooth, and it is 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.

2. 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 will be marked on the top, suitable for making buns, dumplings, steamed buns, noodles).

3. Low-gluten powder: the color is white, and it is easy to form a ball by hand; The protein content of low-gluten flour is about 8 5 on average, the protein content is low, and the gluten is also less, so the gluten is also weak, which is more suitable for making cakes, muffins, biscuits and tart crusts and other western pastries that need a fluffy and crispy texture.