What can high-gluten flour do?

Flour is a very important food ingredient in life. It is made from wheat. For people's lives, wheat flour is the raw material for making various staple foods. Wheat flour can be divided into three types: high-gluten flour, medium-gluten flour, and low-gluten flour according to its characteristics and uses. High-gluten flour is the larger flour used in daily life. Let's take a look at what high-gluten flour can be used for? I hope everyone can understand it.

High-gluten flour is also called strong flour. The protein content of high-gluten flour with the strongest gluten is above 12%, while the protein content of low-gluten flour is 6.5~8.5%. The classification of high-gluten flour and low-gluten flour is related to the amount of protein contained in the flour.

The protein content near the outer skin of the wheat kernel is higher than that near the center. Hard wheat has a high protein content and is generally used to produce high-gluten flour; soft wheat is used to produce low-gluten flour.

High-gluten flour features:

Low-gluten flour is used to make sponge cakes, while medium-gluten flour is mostly used to make fat cakes. Because low-gluten flour has no gluten strength, the cakes made from it are particularly soft, have a larger volume, and a smooth surface. The structure of a fat cake is looser than that of a sponge cake, so medium-gluten flour is used to further strengthen the structure of the cake. So that it becomes tighter and less loose. Cornstarch is cornstarch or bean starch, and is generally used as a starch in cooking.

High gluten flour uses:

Low-gluten flour: also known as cake flour, it has a protein content of 6.5-9.5%. It can be made by mixing four parts of medium-gluten flour with one part of corn starch in a mass ratio. It is suitable for making loose, crispy, and non-tough snacks such as cakes, biscuits, and egg tarts.

Medium-gluten flour: It is called special flour or refined flour in China. It is the most common flour with a protein content of 9.5-11.5%. It is used to make most Chinese snacks such as steamed buns, dumplings, pancakes, noodles, and fried dough twists.

High-gluten flour: used to make bread, dumplings, pizza, puffs, fried dough sticks, lasagna, etc. It requires strong elasticity and ductility to wrap air bubbles and oil layers to form a loose structure of snacks.

The above is an explanation of what high-gluten flour can do. Those who are interested can learn about the characteristics of this flour and use it to make the food they want to eat.