What is the difference between ordinary powder, standard powder, and rich and strong powder

The differences between ordinary powder, standard powder, and Fuqiang powder are as follows:

1.The processing accuracy is different: the processing accuracy of ordinary powder is lower, and the processing accuracy of Fuqiang powder is higher.

2.The color is different: the color of ordinary powder is grayish, the color of standard powder is whiter, and the color of rich powder is whiter.

3.The water absorption rate is different: the water absorption rate of ordinary powder is low, the water absorption rate of standard powder is in the middle, and the water absorption rate of Fuqiang powder is higher.

4.The nutritional value is different: the nutritional value of ordinary powder is lower, the nutritional value of standard powder is in the middle, and the nutritional value of Fuqiang powder is higher.

5.The gluten content is different: the gluten content of ordinary powder is less, the gluten content of standard powder meets the national standard, and the gluten content of Fuqiang powder is more.

6.The mineral content is different: the mineral content of ordinary powder is less, the mineral content of standard powder meets the national standard, and the mineral content of Fuqiang powder is higher.

The above is the difference between ordinary powder, standard powder, and Fuqiang powder, I hope it will help you.

Depending on the processing accuracy of wheat, wheat flour.

It is divided into three grades: ordinary powder, standard powder and special powder. (1) Ordinary flour is wheat flour with low processing accuracy in China's current quality standards. Its quality characteristics are:

The color is gray and white, the texture is rough, the feel is not slippery, the mouth is sandy, the mouth tastes no sweetness, the gluten content is less, and the content of vitamins, crude fiber, phytic acid and ash is more. (2) Standard flour refers to the amount of wheat husk that is proposed during wheat processing.

The processing accuracy is in line with the standard wheat flour stipulated by the state. Quality characteristics: whiter color, finer texture, smoother feel, no teeth when chewing, more gluten content, complete nutrients, and higher edible value. (3) Special flour is also called Fuqiang powder.

Refined white flour refers to the processing of wheat in the process of wheat husk, aleurone layer and wheat germ.

All of them are removed, and wheat flour made of wheat endosperm heart tang meets the national special flour standard. Quality characteristics: white color, fine texture, smooth feel, no teeth when chewing, the most gluten content, less crude fiber and phytic acid, suitable for the production of various high-grade foods.

1. Different definitions:

1.Fuqiang Powder:

Fuqiang flour refers to a kind of high-gluten flour that is relatively fine, with high gluten content, less impurities, and whiter similar to fine flour.

2.Standard powder:

Standard flour is a flour between high-gluten flour and low-gluten flour, also called all-purpose flour.

Second, the use is different:

1.Fuqiang Powder:

Because of its high protein content, it has strong gluten, and is often used to make bread and noodles with elasticity and chewiness.

2.Standard powder:

It is usually used to make dumplings, steamed buns, steamed buns and other foods, and the food is fluffy but a little chewy.

Extended Materials. Before 1949, China's flour was divided into flour, and the bulk was No. 2 flour, which was sold under various trademarks. In the early 50s of the 20th century, the original brand was gradually abolished and changed to a unified version.

The first, second and third grade powders are named Fuqiang brand, construction brand and production brand, and the quality is equivalent to the original number of powder, so Fuqiang powder is named.

According to the content of protein, flour can be divided into: extra high gluten flour, high gluten flour, and medium gluten flour.

First, the taste characteristics are different.

1. Ordinary powder: malleability.

and elasticity are higher.

2. Standard powder: The food is fluffy but a little chewy.

3. Fuqiang powder.

The taste is delicate and there are few impurities.

Second, the suitable food is different.

1. Ordinary flour: There are many kinds of food made of flour, full of patterns, and different flavors.

2. Standard powder: usually used to make dumplings, buns, steamed buns and other foods.

3. Fuqiang powder: Fuqiang powder is suitable for making buns and pies.

Third, the characteristics are different.

1. Ordinary flour: according to the amount of protein content in flour, it can be divided into high-gluten flour.

All-purpose flour, low-gluten flour.

and gluten-free flour.

2. Standard powder: It is between high-gluten flour and low-gluten flour.

3. Fuqiang powder: relatively fine, high gluten content, less impurities, whiter similar to fine powder.

Encyclopedia - Fuqiang powder.

Encyclopedia - Flour.

Encyclopedia - Standard powder.

The difference between ordinary powder, rich and strong powder, and standard powder:

1.First of all, the roughness is different: ordinary powder is coarse, Fuqiang powder is finer, and standard powder is in between.

2.The degree of gluten content is different: ordinary flour has very little gluten content, Fuqiang powder has more content and belongs to high-gluten flour, and standard flour has gluten content between the two.

3.The mineral content is also different: ordinary powder has very little mineral content, Fuqiang powder has a high content of minerals, and the content of standard powder meets the national standard.

Answer: Fuqiang flour refers to a kind of high-gluten flour that is relatively fine, with high gluten content, less impurities, and whiter similar to fine flour, which is processed with high-quality wheat, with good gluten, milky white and bright color, delicate and delicious, and is an ideal raw material for making various medium and high-end pasta, and the steamed bread made is big and straight, milky white in color and good in taste.

The gluten strength of the standard powder is slightly smaller, which is suitable for pancakes. Fuqiang noodles are slightly stronger, and it is suitable for making dumplings and drinking noodles.

Fuqiang powder is not a national standard, it is the customary name of the manufacturer, and the actual grasp is similar to the special two powders, and some of the special two powders are slightly higher, but they cannot reach the special one powder. The powder yield is around 70 to 75%.

Standard flour is generally ordinary flour, that is, flour with a flour yield of 81% in the past, which is the most common flour that the country has just begun to implement the national standard.