Is household flour high or low gluten, and flour high or low gluten

Household flour is ordinary flour, and the general gluten strength is relatively moderate, so it should belong to the category of all-purpose flour. Because household flour is widely used, it is necessary to make a variety of delicacies with different tastes, such as bread, steamed buns, noodles, cakes, etc., and the gluten and protein content of all-purpose flour are relatively moderate, and it can be used to make fluffy texture and fluffy texture. 2. Flour can wait for different parts of the wheat to be ground according to different gluten flour, which is generally divided into high-gluten flour, all-purpose flour and low-gluten flour, high-gluten flour is suitable for making food with a fluffy taste, such as bread, low-gluten flour is suitable for making soft food, such as cakes, and all-purpose flour has a wide range of applications and can make a variety of delicacies with different tastes.

3. According to the fineness of the grinding process, flour can also be divided into special flour, first-grade flour, ordinary flour, etc. Generally, family flour belongs to the production process of ordinary flour, so it is more affordable, if you want to make some more high-end, very demanding food, you need to use some more advanced flour.

General household wheat flour isCake flour

The ordinary flour we usually eat is low-gluten, and this kind of flour is very suitable for staple foods such as steamed buns and steamed buns.

Low-gluten flour, high-gluten flour.

The difference between all-purpose flour and all-purpose flour:

1. 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, which is more suitable for making bread;

2. All-purpose powder: the color is milky white, between high and low powder.

between, the physique is semi-loose, and generally Chinese dim sum will be used;

3. Low-gluten flour: the color is whiter, easy to form a ball with hand, and it is more suitable for making cakes, muffins, biscuits and tart crusts and other western snacks that need a fluffy and crispy taste.

Household flour is generally low-gluten flour, which has a low protein content and a low gluten content, which is suitable for making pastries, biscuits, steamed foods, etc.

HouseholdWheat flourGenerally neither low nor high gluten, butAll-purpose flour。Flour is one of the more common staple foods in the family, it is a kind of flour made from wheat, generally according to the different protein content, it is divided into high-precision flour, all-purpose flour, low-precision flour and gluten-free flour four kinds, household flour is generally all-purpose flour.

All-purpose flour is flour with a protein content of the flour in between, and it is in high-gluten flour.

Between it and low-gluten flour, the color is milky white, the physique is semi-loose, and it is used in daily making steamed buns, steamed buns and noodles.

Precautions for purchasing flour

1. Moisture: moisture content.

Normal flour, hand kneading has a smooth feeling, reaching out to insert little resistance, patting the flour to fly; Flour with a lot of moisture and moisture is kneaded and shaped, and it is not easy to disperse. The resistance of the hand plug is large, and there is heat inside.

feeling, easy to mold and clump.

2. Color: The whiter the flour, the higher the processing accuracy, but the lower its vitamin content. If it is stored for a long time or when it is damp, the color of the flour will deepen, which means that the quality is also reduced.

3. Gluten quality: After water adjustment, the higher the gluten content, the better the general quality. However, if the quality of gluten is too high, the other ingredients will be reduced accordingly, and the quality may not be good.

The above content refers to Encyclopedia - Flour.

The gluten content of flour refers to the protein content of the flour, and different gluten flours are needed to make different types of pastries.

Generally, there is a clear mark on the packaging, and if there is none, it can be distinguished by observation and touch. The appearance of high-gluten flour is a little yellow, and it is rough to the touch, so hold a handful in your hand and let go of your palm, and the flour will quickly fall apart. The appearance of low-gluten flour is relatively white, and it looks more delicate, holding a handful in the hand, and the flour is still in a ball when you open the palm, and it is not easy to loosen.

How to choose flour for pastry.

Flour is a kind of powder made from wheat, which is very common in household applications, especially in the northern regions, and pasta is an indispensable food on the table. Flour is divided into high-gluten flour, all-purpose flour, and low-gluten flour according to protein content. All-purpose flour is more commonly used to make dumpling wrappers and dough.

The protein content of high-gluten flour is more than 11%, and there is more gluten, so it is relatively tough, and it is suitable for making pastries like bread, noodles, and pie crust that need a chewy texture. The protein content of low-gluten flour is below, the gluten is small, and the taste is soft and smooth, which is suitable for making cakes, biscuits, and small cakes.

Low-gluten flour is referred to as low-gluten flour, also known as cake flour, and is called thin-strength flour in Japanese, low-gluten flour refers to flour below water and crude protein, and is usually used to make cakes, biscuits, small cakes, pastry snacks, 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. Low-gluten flour is similar to cake flour and pastry flour in daily life, but cake flour also contains wheat starch and emulsifiers in addition to cake flour. Low-gluten flour refers to flour with less water and crude protein, which has the effects of nourishing the heart, benefiting the kidneys, removing heat, and quenching thirst.

High-gluten flour, bread flour, above the protein content, the strongest gluten, used to make bread, dumplings, pizza, puffs, fritters, mille-feuille and other snacks that need to rely on strong elasticity and ductility to wrap bubbles and oil layers in order to form a loose structure.

High-gluten flour: its protein and gluten content is high, the color is dark, it is dry and smooth, it is still loose after grasping it by hand, and the protein content is, and the wet gluten value is more than 35%.

All-purpose flour: the color is milky white, between high and low flour, it is not easy to form a ball by hand, but it is not easy to become loose, the protein content is 8%-11%, and the wet gluten value is 25%-35%.

Low-gluten flour: its protein and gluten content is low, the color is white, it is easy to form a ball by hand, the protein content is, and the wet gluten value is less than 25%.

According to the protein content and the strength of the flour, flour is usually divided into: high-gluten flour, all-purpose flour and low-gluten flour. High-gluten flour is the strongest gluten flour as you can tell from the name, and the protein content in it is more than 12%.

High-gluten flour has high gluten, strong toughness, and good water absorption, which is suitable for making elastic and chewy foods, such as bread, toast, etc.

Low-gluten flour has a lower gluten content and a protein content. It is suitable for making loose foods such as elastic and chewy bread, and is mainly used to make cakes, cookies and other fluffy and mouthy pastries.

There are many types of low-gluten flour and high-gluten flour on the market, such as Lam Soon's Golden Statue Mei Mei, Queen's Roufeng, Piaget and so on are all choices with high quality and cost performance.

Different uses: when baking, high-gluten flour is generally used when making bread, and low-grade flour can be selected when making biscuits, which is more flexible, and high-gluten flour is suitable for making pastries.

High-gluten flour: the protein content is in, the color is darker, it is more active and smooth, and it is not easy to form a clump by hand; It is more suitable for making bread and some puff pastry. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs).

In terms of cakes, it is limited to high-ingredient fruit cakes.

Choose high-gluten flour.

The color of high-quality flour is white or yellowish, and it is a fine powder when twisted by hand. Low-quality and low-quality flour is dull in color, grayish or dark yellow, dark, and uneven in color. When the fingers are twisted, there is a coarse grain, insects, magazines, lumps, and hands are kneaded into a clump.

Excessive addition of brighteners makes the pink color grayish-white, or even blue-gray.

Take a small amount of flour in your hand to smell its smell, and high-quality flour has no peculiar smell. Slightly peculiar smell, musty smell, sour, kerosene smell and other peculiar smells are low-quality and inferior flour.

High-gluten, medium-gluten, and low-gluten flours, their difference lies in the protein content, the higher the protein content, the stronger the gluten!

1.All-purpose flour: the protein (gluten) content is about 9% to 11%, and the buns, dumplings, steamed buns, etc. in our traditional pasta are generally made with this ordinary flour, which is the most common and the most widely used flour!

High-gluten flour: The protein content is more than 12%, and the low-gluten flour is relatively high-gluten flour, but some substances are added on the basis of ordinary flour, which changes its gluten and strengthens a certain function! The higher the protein content of the flour, the better its water absorption performance, and the more elastic and chewy the pasta will be, and the high gluten flour is basically used to make pastry bread, pizza, and noodles, so it is better to use high gluten flour for making bread, and it is better to use high gluten flour for steamed bread.

The so-called high-gluten flour, all-purpose flour and low-gluten flour are mainly due to the difference in gluten. The difference in gluten content of flour is due to the different protein components contained in flour. Generally speaking, the higher the protein content of the flour, the better and more delicate the pasta made from this type of flour.

When it comes to making pasta, you can choose according to different needs. Among them, high-gluten flour has the highest protein content, at more than 13%. This flour is suitable for making noodles, bread, etc.

But if you want to eat steamed bread with a better taste, you can also choose to use high-gluten flour to make steamed bread.

However, it is generally made with all-purpose flour to make steamed buns, especially steamed buns in large quantities. The protein content of all-purpose flour is between 8%-12%. Steaming steamed buns with all-purpose flour is the choice of most people.

In addition to this, there is also a type of cake flour that has a protein content of less than 8%. This type of flour is more suitable for making biscuits and some pastries. Most of the flour used in daily life is all-purpose flour, and it is just right to use this type of flour to make steamed buns.

Because the operation of using all-purpose flour to make steamed bread is relatively simple, its nutritional value is not low.

What is the difference between flour with low gluten, medium gluten and high gluten.

1. Low-gluten flour.

Low-gluten flour is referred to as low-flour, also known as cake flour, which is whiter in color and easy to form a ball by hand. Low-gluten flour refers to flour with less moisture and crude protein, and the protein content is about the same, and the protein content is low, and the gluten is also less, so the gluten is also weak. It is usually used to make cakes, biscuits, pastries, puff pastry, etc., which are soft and loose.

2. High-gluten flour.

High-gluten flour refers to flour with an average protein content of about about one, and usually the protein content above can be called high-gluten flour. 

High-gluten flour is darker in color, more active and smooth, and it is not easy to form a clump when grasped. Because of its high protein content, it has strong gluten, and is often used to make bread and noodles with elasticity and chewiness. It is mostly used in muffins, mille-feuille and puffs.

The color of low-gluten flour is whiter, the average protein content of low-gluten flour is below, the lower the protein content, the less gluten, so the gluten is particularly less, and it is generally used to make all kinds of cakes, muffins, biscuits, small snacks, tart crust, puff pastry, etc., because these delicacies need to be fluffy and crispy, especially to make cakes. Distinguish between low-gluten flour: When the hand holding the flour is loosened, if the dough can still maintain its shape in the process of gently rubbing, it is low-gluten flour, which is generally indicated on the packaging bag.

High gluten flour is darker in color, much darker in color than low gluten flour and medium gluten flour, because its average protein content is above %, the higher the protein, the higher its gluten, and more gluten, so the gluten is particularly strong, and it is generally used to make all kinds of bread, Da Liba noodles, pulled noodles, belt noodles and so on. Distinguish high-gluten flour: Grab a handful of flour and release it when you hold the flour firmly, the flour spreads, and if the dough spreads quickly, it is high-gluten flour.

The protein content in high-gluten flour is about the same, while the protein content in low-gluten flour is below, high-gluten flour is generally used to make tough, chewy bread, and low-gluten flour is mainly used to make cakes with a softer taste, and high-gluten flour contains more gluten than low-gluten flour, so the color of high-gluten flour is slightly darker.

I only know that high-precision flour has more protein content, and low-gluten flour has less protein content

What is the difference between high-gluten flour, all-purpose flour and low-gluten flour? A lot of people don't understand, stop messing around.