Is it better to have wheat flour or high gluten flour, and whether wheat core flour is high gluten o

No, it depends on what you do.

Wheat flour is made according to the gluten content or for different flours, which are high-gluten flours.

All-purpose flour, low-gluten flour.

High-gluten flour is a type of wheat flour that gives flour-like flour:

1) Extra high gluten powder: (moisture 14%, crude protein or more): usually used to make gluten and fritters.

2) High gluten flour: (moisture 14%, crude protein or more): The protein content of high gluten flour is average.

And usually the protein content is.

The above can be called high-gluten flour. High in protein and gluten.

It is also more abundant, so it has strong gluten, and is mostly used to make bread, noodles, etc.

3) Flour flour: (moisture 14%, crude protein or more): usually used to make steamed buns, steamed buns, noodles, Chinese dim sum, etc.

4) All-purpose flour.

Moisture, crude protein or more): Usually used to make Chinese pasta, Chinese dim sum, Western dim sum, etc.

5) Low-gluten flour: (moisture, crude protein or less): Usually used for cakes, biscuits, small cakes, snacks, etc.

6) Wheat core flour Wheat core flour is flour that has been stripped of bran and germ. High processing precision, low ash content, gluten ***, good extensibility, white and delicate, good gloss, divided into multi-purpose wheat core flour and dumplings special wheat core powder and other different varieties.

If you want to make cakes and can't buy low-gluten flour, it is recommended that you use high-gluten flour or all-purpose flour and add cornstarch.

It is also possible to make cakes

Low powder. You can use flour (never call it that.)"Dumpling flour"of the kind of flour with a lot of gluten) and cornstarch in a ratio of 4:1.

If you want to lower the gluten.

A little more cornstarch will also work.

That's what I've always done when I make muffins and pastries.

I can't buy it either.

I went to all the supermarkets and didn't buy them.

In the end, I learned how to mix low-gluten flour by myself.

Cream, we all buy gold diamonds.

You don't know if you can buy it.

No, wheat core flour is not high-gluten 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.

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. The products are crystal smooth and smooth, the taste is strong, the wheat fragrance is rich, the nutrition is rich, it is not rotten after cooking for a long time, and it is not mixed with soup.

The closer it is to the center of the wheat endosperm, the lower the ash content and the higher the gluten quality; It means a more natural and pure flour color, a smoother and firmer pastry texture.

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.

Whole wheat flour absorbs more water.

Whole wheat flour absorbs more water than regular cake flour and contains more active enzymes, so it ferments slightly faster than regular flour. The difference between whole wheat flour and high gluten flour is the use, nature and feel.

The differences between the two are:

First, the use.

Whole wheat flour is mainly used to make whole wheat steamed bread, bread, whole wheat cake and other coarse grains. Whole wheat flour has a lower water absorption as compared to high-gluten flour.

High-gluten flour is mainly used to make bread, muffins, dumpling wrappers, noodles and other pasta snacks with a strong taste.

Second, in nature.

Whole wheat flour is a product made of whole wheat through milling, sieving and other steps, and retains the same proportion of endosperm, bran and germ as the original whole wheat.

High-gluten flour refers to flour with an average protein content of about 13.5 percent, and usually a protein content of more than 11.5 percent can be called high-gluten flour.

Flour with a protein content has a water absorption rate of about 65%, and it has strong gluten and stickiness, making it suitable for bread, pizza and other foods with a strong taste.

Wheat core flour is not a high-gluten flour. Wheat core flour, also known as wheat flour, is a wheat flour made by grinding the endosperm of the central part of wheat; Whereas, high-gluten flour is just plain flour with a higher protein content.

The flour of wheat core flour is white, gluten, and is a high-quality flour with higher processing accuracy than special fine flour, mainly used to make various high-end pastries, and is suitable for noodles, dumplings, wontons and other pasta when making family pasta.

The wheat core flour has high processing precision, strong tendon, natural and soft pink, good extensibility and operability, and delicate powder, and the pasta made of wheat core flour has the characteristics of crystal clear and smooth appearance, strong taste, rich wheat aroma, and rich nutrition, and it is not rotten for a long time.

Flour is a flour made from wheat grinding, and in addition to high-gluten flour, there are all-purpose flour, low-gluten flour, and gluten-free flour.

High-gluten flour refers to flour with an average protein content of about about 10, which is darker in color, more active and smooth, and is not easy to form a clump by hand. High-gluten flour is mainly used to make bread, noodles and other pasta with elasticity and chewiness.

In general, the flour milled closer to the center of the wheat endosperm is used, the lower the ash content and the higher the gluten quality, indicating that the flour is of higher quality, so wheat core flour has always been regarded as a higher grade of flour.

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.

There are many specifications of flour, now people's living conditions are good, the quality specifications and uses of flour are different, if you make noodles, buns, dumplings will use high-gluten flour, and the pasta gluten is delicious. Steamed steamed buns, bread and the like need flour to be white and delicate, so wheat flour should be used.

1.High-gluten flour is generally used for bread, with a higher protein content and stronger noodles.

2.Wheat core flour is white, strong, and made of wheat heart, ordinary flour is the core of wheat is extracted, and the wheat core flour is processed alone, and the remaining raw materials are made into ordinary flour.

Wheat core flour has high processing precision, strong gluten, no additives, natural yellow and bright complexion, good extensibility and operability.

High-gluten flour is suitable for making some specific foods, not that every food needs to be made, for example, steamed bread does not need to be made with this kind of high-gluten stuff. So it's best to choose according to what you want to do.

Wheat flour has the benefits of wheat flour.

High gluten has the benefits of high gluten both of which are good.

Is it better to have wheat flour or high gluten flour? I eat wheat core flour, and I think it's better to have wheat core flour.