Is wheat flour flour or rice flour, is flour wheat flour

All-purpose flour。Wheat flour does not belong toGluten flour, nor does it belongCake flour。Wheat flour can be divided into two types, one is whole wheat flour and the other is ordinary flour, no matter which flour is considered all-purpose flour.

Wheat flour can be used to make dumplings, pancakes, steamed buns, cakes, etc., but wheat flour cannot be used when making cakes, and low-gluten flour needs to be chosen.

Classification of flour:

1. Extra high-gluten flour

Extra gluten flour contains more than 14% protein, which is the highest content of all flours, so it is a more ordinary flour regardless of gluten and viscosity. It is most suitable for making fritters and macaroni.

and gluten and other chewy pasta snacks. Extra high-gluten flour can be found at ** fresh egg noodle shops.

2. High-gluten flour.

High-gluten flour contains about about about a lot of protein, with a large gluten and strong stickiness, which is more suitable for making bread, pie crust, muffins, dumpling wrappers, noodles and other pasta snacks with a little knife.

3. All-purpose flour.

All-purpose flour contains about about 10 protein, and the content is moderate, so the gluten and viscosity are more balanced, and it is the most widely applicable type of flour, suitable for making steamed buns, steamed buns, baked cakes, sesame balls and other pasta snacks that are soft and a little strong.

4. Low-gluten flour.

Cake flour contains about about about half a protein, and since it is the lowest of all flours, it is the most suitable for making all kinds of pastries regardless of the gluten and viscosity of the bottom.

Fluffy and fluffy cakes, snacks and biscuits such as chiffon cakes, laughing dates, pot cakes, etc.

Wheat flour is wheat flour, and flour used to be wheat flour. Wheat flour is a grain deep processing, there are many types and processes of flour, and the accurate definition of wheat flour has appeared.

Wheat flour is divided into high gluten flour, medium gluten flour and low gluten flour according to gluten content; According to the processing accuracy, it is divided into special one powder, special two powder, standard powder and whole wheat flour; According to the powder yield, it is divided into 60 powder, 70 powder, 75 powder, 80 powder, 85 powder and 92 powder; According to the use, it is divided into dumpling powder, noodle powder, steamed bread powder, biscuit powder, and fried dough stick powder.

Flour is not wheat flour.

Wheat flour usually refers to the flour made directly from wheat, and there are many wheat husks in the wheat flour, and this kind of flour directly ground with wheat is also called coarse grain wheat flour. It has certain nutritional value for the human body.

Flour is the flour that is polished after the husk of wheat is removed, and the flour is relatively fine and smooth, and the flour is also divided into three types: high, medium and low. The color of the high-gluten flour is relatively dark, and it will not form a dough when grasped by hand, which is suitable for making bread and snacks.

The color of the all-purpose powder is milky white, which is very suitable for making steamed buns and noodles. The color of low-gluten filial piety powder is relatively white, it is easy to form a clump when grabbed by hand, and the protein content is also low, which is more suitable for making cakes, muffins, biscuits and the like.

The difference between wheat flour and flour is that one is made by hulling and grinding, and the other is made without hulling, which directly causes a difference in taste.

How to make potato flour gnocchi:

Add eggs to the flour to make a paste, you should adjust it a little earlier, it will be more gluten, and adding eggs will make the dough taste more chewy. Peel the potatoes and cut them into strips, not too thin and easy to break, and shred the ham meat. Put meat oil in a hot pan, add shredded ham, add shredded potatoes and stir-fry, add water, and add water according to the amount of boiling.

When the water is boiling, you can put the prepared batter into the pot one by one, and watch the dough in the pot turn yellow and shiny one by one.

At this time, you can add seasonings, refined salt, chicken essence, a little soy sauce, soy sauce can improve the color, if you like spicy food, you can add some dry chili, if you like to eat pepper, you can add some pepper, wait for the dough to be cooked, add some monosodium glutamate, sprinkle some chives.

Wheat flour is a flour made from wheat directly milled, which directly includes the husk of wheat and is a coarse grain in everyone's mouth, while flour is peeled and milled.

Wheat flour is flour processed from wheat and generally refers to the flour after the bran has been extracted. It is one of the staple foods of residents in northern China, and it is the first batch of products under the management of food production licenses.

Flour is a powder 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. Flour (wheat flour) is a staple food in much of northern China.

There are many varieties of foods made from flour, with a wide variety of flavors.

Types of flour:

1. Bread crumbs.

In fact, bread flour is not equal to high gluten flour, the so-called bread flour is to add vitamins, malt, gluten, etc. to the flour to increase the protein content, which is convenient and easier to make bread.

Therefore, flour with a protein content of up to 14-15 can be used to make a larger volume of bread. In addition, there is also a type called ready-to-mix mix, which can be easily made into a bread crust by simply mixing it with water and two or three ingredients.

2. Cake mix.

Cake flour is also called cake flour. In fact, low-gluten flour is not equal to cake flour, in foreign countries, some areas where flour is finely classified, low-gluten flour is also divided into two grades, one is cake flour, which refers to low-gluten flour treated with chlorine, so that the acid value of low-gluten flour is reduced, which is conducive to the organization and structure of cake.

One is to send powder. The gluten content of pie flour is slightly higher than that of cake flour, but it is a low-gluten flour. Of course, in China, the best household flour classification in the market is not detailed, and it is completely possible to use low-gluten flour as cake flour, and there is no problem with Wu Yechun when used to make cake muffin cakes and small biscuits.

3. Whole wheat flour.

Whole wheat flour is a whole wheat flour that is milled by a spine without the need to remove the bran, and is a flour made from whole wheat including bran and germ. The bran in wheat contains fiber, which is extremely nutritious.