What is the difference between high gluten snow powder and extra refined wheat flour?

1. High-gluten snow powder is wheat flour.

The wheat is crushed, sifted, and the skin and germ are removed, leaving only the endosperm, which is a refined grain, and is generally divided into three types according to the gluten: high gluten, medium gluten and low gluten.

What is "gluten"?

The so-called "gluten" refers to the amount of wheat protein in the flour, which is generally high-gluten flour.

8% and 11% all-purpose flour.

Less than 8% is cake flour.

2. Special powder is a special powder, and a special powder is also called 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.

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.

Special flour, that is, the highest grade of flour, called special first-class flour or fine flour, that is, rich and strong flour, is the most core part of wheat seeds grinding flour, this flour ** high, but good taste, rich in nutrition, in the supermarket usually in the form of high-end "dumpling noodles" in independent packaging, in the eighties of the last century, is a relatively luxurious home pasta raw materials. I used to be confused by this question, because I only knew about low powder.

High flour, but many domestic flour companies are not called this, fine powder is low powder, and high fine powder is special.

1. Special two powders.

Refined flour is generally whiter than ordinary flour because the production process of extra fine flour is more complex than ordinary flour and there are some edible chemical components. It is generally recommended to use ordinary flour because the cellulose content in it is higher than that of extra fine flour, which is good for the human stomach.

Wheat flour generally refers to high-gluten flour, but also simply refers to flour refining. Refined flour is of good quality, and after many times of bran removal, the flour yield is low, so it is much higher than ordinary flour.

There are three types of wheat flour: low gluten, medium gluten and high gluten.

High gluten flour: 14% moisture, crude protein above, protein content is average, while usually protein content. 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.

All-purpose flour: above water, crude protein, usually used to make Chinese noodles, Chinese dim sum, Western dim sum, etc.

Low-gluten flour: moisture, below crude protein, usually used in cakes, biscuits, small cakes, snacks, etc.

Generally, you can eat gluten flour, all-purpose flour is the most widely used, most pasta can be made with it, if you are making cakes and biscuits, you can buy less low-gluten flour, if you are fried fritters to make gluten, you can choose high-gluten flour.

Related information

Whole wheat flour is flour made from whole wheat. This flour does not remove the wheat stems, and its texture is relatively coarse. However, this kind of flour has a relatively high nutritional value, and it is the whole wheat bread that you see in ordinary life, as well as delicacies such as whole wheat crackers.

This whole wheat flour is generally known as a coarse grain, so many people who know how to maintain health will eat some whole wheat flour.

For the steamed buns and steamed buns that are usually eaten, the most important thing is the process of making noodles. Therefore, it is generally enough to choose all-purpose flour. If all-purpose flour is not available, you can also choose high-bread flour and low-cake flour.

However, high-gluten flour and low-gluten flour are equivalent to all-purpose flour, and its cost is higher. So there is no need.

Extra refined wheat flour is not low gluten or high gluten, but is higher than all-purpose flour. Extra-fine wheat flour refers to the flour with more residues removed in the production and processing of wheat flour and relatively white in color, which can usually be used to make bread, pastry, muffins, puffs, noodles, etc.

Wheat flour, which is flour processed from wheat, mostly refers to the flour after the bran is extracted, and contains substances such as protein, starch, fat, vitamins and inorganic salts.

According to the content of water and crude protein, wheat flour can generally be divided into extra-high gluten flour, high gluten flour, medium gluten flour, low gluten flour, flour flour and other types.

Wheat flour can be divided into special flour, general flour, nutritionally fortified flour and other types according to its performance and use, and the wheat flour used in different foods is different.

The differences between extra fine powder and high gluten powder are as follows:

1. The meaning is different: the meaning of special fine flour is simply high-grade refining, which only indicates the processing technology of wheat, and cannot explain the gluten of flour. High gluten flour: flour with a protein content in the to.

2. The types are different: special flour may be high-gluten flour, low-gluten flour, special flour, or second-class flour. High-gluten flour simply refers to high-gluten flour. When buying flour, you should pay attention to its protein content, i.e. gluten, rather than "extra refined".

Expansion: The color of high-gluten powder is darker, it is more active and smooth, and it is not easy to form a clump when grasped; It is more suitable for making bread;

The color of the medium all-purpose powder is milky white, between high and low powder, and the constitution is semi-loose; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc.

The color of low-gluten powder is whiter, and it is easy to form a clump when grasped by hand; The protein content of low-gluten flour is about the same on average, and the gluten is also less, so the gluten is also weak, which is more suitable for making fluffy and crispy pastries.

The super snowflake of developed flour is not the same as high-gluten wheat flour.

1. Different raw materialsWheat core flour is made by grinding the endosperm part in the middle of wheat with high precision, and it is a highly fine flour. Snow powder is made by extracting the essence of wheat and then going through a variety of processing processes, and some snow powder is processed with potatoes as the main material.

2. Different colors:Wheat core flour is a kind of flour with high precision, so it is very delicate and white after it is made, so its color is white, much whiter than ordinary flour. Snowflake powder is a refined flour that is as white as snowflakes, so it is also called snowflake powder, and the color of snowflake powder is a little whiter.

3. Different tastes and usesWheat core flour is more suitable for making high-end pastries, and is also suitable for making household noodles, dumplings and other foods, the taste is very delicate, and the taste and finished product are particularly good. Snow powder can be used as ordinary flour because the color is very white, and it is used to make pasta such as steamed buns, the color is very beautiful, it looks very appetizing, and the taste is very chewy.

Flour Classification Category:

Whole wheat flourWhole wheat flour is a whole grain wheat flour that is milled only through grinding without going through the bran removal process, and is a whole grain wheat containing bran and germ grinding powder. The bran in wheat contains fiber, which is extremely nutritious.

In fact, bread flour is not equal to high gluten flour, the so-called bread flour is to improve the bread production performance of flour to add malt, vitamins and gluten to the flour, increase the protein content, so that it can be easier to make bread. As a result, flour with a protein content of up to 14-15% has emerged, making it possible to make larger breads.

In addition, there is a type called ready-made mix, which can be easily made into a bread crust by mixing it with water and two or three ingredients.

I don't think it's the same snowflake powder that is whiter, making steamed buns and stuff like that. Gluten flour. Done on the water. Or cool skin or something.

Snow powder and high-gluten wheat flour are not the same. Because snowflake flour is suitable for bread steamed buns, and high-gluten flour is suitable for noodles.

Low-gluten flour is different from high-gluten flour, for example, high-gluten flour is used to make steamed buns, and low-gluten flour is used to make cakes.

The super snowflakes of developed flour are different from high-gluten wheat flour, and they are added with different ingredients.

It's different, one is very strong, suitable for making dumplings, and snowflake powder is suitable for making steamed buns.

Super Snowflake with you high-gluten wheat core flour. Not the same flour. Wheat core flour, also known as wheat flour, is wheat flour made by grinding the endosperm in the center 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. Snow powder is ordinary flour and is suitable for steaming steamed buns.

Super snowflake flour with high-gluten wheat flour for well-developed flour.

It's different, and there is a difference in the materials.

Super snowflakes of developed flour.

It's not the same as high-gluten wheat flour.

High-gluten wheat flour is used to make bread.

Super-refined wheat flour is a low-gluten flour.

Flour is a very common ingredient in our daily households, it is a flour made from wheat, which is generally divided into high-gluten flour according to the protein content of the flour.

All-purpose flour, cake flour and cake free flour. Cake flour is flour with a coarse protein of less than and is usually used to make cakes, biscuits, snacks, etc.

Is super-refined wheat flour high or low gluten

In life, when you go to the supermarket to buy flour, you are often confused by various flour titles and don't know what kind of flour it is. In fact, super-refined wheat flour refers to low-gluten flour, which is also called cake flour, which is a kind of flour with moisture and less crude protein.

Super-refined wheat flour is generally used to make cakes, biscuits, cakes, and taiyaki.

Because the cake made of low-gluten flour has no gluten, the cake will be relatively soft, the volume will be expanded, and the surface will be very flat. At the same time, low-gluten flour has the effects of nourishing the heart, benefiting the kidneys, and removing heat.

Methods of distinguishing flour

Flour is generally divided into high-gluten flour, all-purpose flour and low-gluten flour, high-gluten flour is darker in color, itself is more active, and it is not easy to form a pattern by hand; All-purpose flour is milky white in color and semi-loose in texture; Low-gluten flour is relatively white in color and is easy to form a ball when grasped by hand.

Wheat flour. It's flour, high gluten and low gluten flour.

The differences are as follows: 1. High-gluten flour.

The protein content of low-gluten flour is in;

2. The color of high-gluten flour is darker, it is more active and smooth, and it is not easy to form a clump by hand, while the color of low-gluten flour is whiter, and it is easy to form a clump by hand;

3. High-gluten flour is more suitable for making noodles, bread, puff pastry and puff snacks, etc., and low-gluten flour is suitable for making cakes, muffins, biscuits, etc.

Commonly said flour refers to wheat flour, that is, wheat milled flour, according to the amount of protein content in the flour, the flour is divided into high gluten flour, medium gluten flour.

Cake flour. When making desserts, it is generally specified what kind of flour is needed, and if the flour is not needed, all-purpose flour can generally be used.

Instead of high-gluten flour or low-gluten flour, there will be no significant difference. If you want to make cakes and can't buy low-gluten flour, you can use high-gluten flour or all-purpose flour and add cornstarch.

It is also possible to make cakes.

There is also a way to identify the protein content of flour, when buying flour, grab a handful of flour with your hands, tighten it and loosen it, if the flour loosens quickly, then it is generally high-gluten flour, and if it remains in its original state, it is low-gluten flour.

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.