What is the difference between wheat plain powder and all purpose powder?

Wheat plain flour is a flour directly ground from wheat with the outer skin and middle part of wheat, which is a coarse grain. All-purpose flour is the flour that has been deranned, that is, the middle part of the wheat that has been peeled and then ground out. According to the amount of protein content in flour, flour can be divided into high-gluten flour, medium-gluten flour, and low-gluten flour.

Wheat flour is wheat flour, and wheat flour will have different characteristics according to different origins: wheat flour from China has a higher protein content in Hetao, Qitai, Xinjiang Qitai, Yili Tex and other places, but it is still a medium-gluten flour, and its fermentation power is weaker than that of European wheat flour (high-gluten flour); Wheat flour in most parts of China is all-purpose flour (weaker in protein), but low-gluten flour is generally produced on the American continent (Jiamai, Meimai, etc.). The so-called multi-purpose wheat flour should be all-purpose flour, which is more suitable for making meal packs, steamed buns, etc., which requires chewiness. Adding starch gluten to the all-purpose flour becomes weaker, which is more suitable for making cakes, hair cakes, soft buns, etc.; All-purpose flour is more suitable for making medium snacks, just like the various pasta dishes that have been handed down from all over our country.

1. Wheat plain flour is the flour milled from the wheat we grow at home, and the color is a little darker than the multi-purpose flour, and the multi-purpose flour is a little slippery.

2. When mixing noodles, the original powder is a little sticky, and the multi-purpose powder is good for mixing noodles.

3. The pasta made from the original flour is a little dark in color, but it is delicious.

4. The color of the pasta made of multi-purpose flour is white, which is softer than the steamed bread from the original flour, and the taste is not as delicious as the original flour steamed bread.

Wheat plain flour is flour made from wheat mill without any additives. All-purpose flour has a stronger wheat aroma and a finer taste than wheat flour. They are processed differently and have different nutrients.

The former is high in protein, fiber, and nutrients, while the latter is synthesized with carbohydrates. The former can be used to make some fried food, while the latter can only be used to make some soup or smoother food.

All-purpose wheat flour.

It is between high-gluten flour.

and cake flour in between. All-purpose wheat flour can be made into staple foods such as buns, noodles, steamed buns, pies, and flower rolls, as well as snacks such as bread, mille-feuille, toast, and biscuits. The color of multi-purpose wheat flour is milky white, between high-gluten flour and low-gluten flour, the texture is semi-loose, and the wheat aroma is rich.

When we say "flour", we often refer to wheat flour, that is, flour made from wheat, and names like "high-gluten wheat flour" refer to what we usually call flour.

Flour is a powdery substance made from wheat and is one of the most common food ingredients. The main components of flour are starch, protein, fat, etc., which can be divided into high-gluten flour and all-purpose flour according to the amount of protein content.

Cake flour and cake flour.

Flour (wheat flour) is a staple food in most parts of northern China, which can be made into steamed buns, buns, bread and other foods.

Wheat plain flour is flour made from wheat grinding without any additives.

According to gluten content: high gluten flour, medium gluten flour, low gluten flour.

According to the flour yield, there are generally whole wheat flour, 80 flour, 75 flour, 70 flour, and 60 flour.

Wheat flour is divided into according to accuracy; Standard flour, ordinary flour, special flour, special second flour, whole wheat flour.

In addition, there are: dumpling flour, bread flour, steamed bread flour and other special powders.

Summary. Hello dear, plain wheat flour can be divided into high-gluten flour, low-gluten flour, and all-purpose flour, and it does not refer to one type of flour specifically. 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.

Hello dear, plain wheat flour can be divided into high-gluten flour, low-gluten flour, and all-purpose flour, and it does not refer to one type of flour specifically. 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, and the flour is made by grinding the machine through the machine, and the protein content of this flour is very low.

Generally speaking, most of the flour in cake shops is low-gluten flour, and when making biscuits, they are also sold in low-gluten flour stoves. Cake flour is the whitest in color compared to other flours. High-gluten flour is generally made by grinding the innermost part of the wheat store, which is rich in protein and not only that, but also has a very high gluten and can be used to 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.

In the "National Quality Standard for Wheat Flour", it is divided as follows: this standard is divided into three categories according to the gluten strength and food processing adaptability of wheat flour: strong gluten wheat flour

It is mainly used as a raw material for various types of bread and other food raw materials that require strong gluten. All-purpose wheat flour: mainly used for all kinds of steamed bread, noodles, bread and ribbon bushes, dumplings, steamed bread noodles, fried noodles, etc.

Weak gluten wheat flour powder: mainly used as an ingredient for cakes and biscuits. Considering that some special products cannot be classified according to strong, medium and weak gluten wheat flour, they are unified into ordinary wheat flour, and this type of wheat flour only stipulates that its conventional indicators do not involve the strength of wheat flour.

Hello dear, 1, the family quietly Xiangyou with wheat flour refers to ordinary flour, we all know that flour is made of wheat grinding, but the grinding method is different, the process is different can get different gluten and different grades of flour, the banquet is divided from the perspective of gluten, flour can be divided into high-gluten flour, all-purpose flour and low-gluten flour, from the perspective of the process and other Qihuai level, flour is divided into special flour, first-class flour, second-level flour, ordinary flour, etc., and household wheat flour refers to moderate gluten, The process is relatively ordinary flour.