What kind of flour is medium-gluten flour?

Flour is a food ingredient that is consumed in large quantities. In most areas, flour is used as a staple food because of its high nutritional value. It is an effective food for filling the stomach. Moreover, flour can be classified into three types according to its characteristics, such as high-gluten flour, medium-gluten flour, low-gluten flour, etc. These three types of flour have different uses. Let’s take a look at what medium-gluten flour is. I hope everyone can understand.

1. Medium-gluten flour refers to ordinary flour with a protein content of about 11%. Medium-gluten flour is suitable for making Chinese pastries, such as noodles, steamed buns, dumplings, etc. All-purpose flour is ordinary flour. Most Chinese dim sum are made with all-purpose flour.

2. Medium-gluten flour refers to flour with a protein content of 8.0-10.5%. It is milky white in color, between high-gluten and low-gluten flours, and has a semi-loose texture. Medium-gluten flour is mostly used in the production of Chinese dim sum, such as buns, steamed buns, dumplings, etc.

3. Medium-gluten flour Medium-gluten flour is a type of flour between high-gluten and low-gluten. It has a protein content of 9%-11% and a wet gluten value of 25%-35%. Ordinary flours such as frozen wheat flour produced in the United States and Australia and standard flour in China belong to this category. Medium-gluten flour is used to make heavy fruit cakes, meat pies and other homemade pasta. At present, developed countries abroad also have some special flours or special flours in high-gluten and low-gluten flours according to the requirements of different baked products. For example, special cake flour is a kind of flour that is made of soft flour and treated with chlorine bleaching. It is specially used for cakes and has a very good effect.

The gluten of flour is determined by protein

Flour is produced by removing the bran from wheat. The main component of flour is starch, while the content and composition of protein determine whether the flour is chewy.

Protein is distributed in almost every part of wheat except the bran. Although they are all called "proteins", there are different types, including gliadin (also called gliadin), glutenin, albumin, globulin, etc.