What can low-gluten flour be used for? Low-gluten flour is actually used to make this

In daily life, when people buy flour in the supermarket, they are always asked whether to buy high-gluten flour or low-gluten flour. This confuses many people because most people don’t know what low-gluten flour is used for. In fact, low-gluten flour is the main raw material for cakes and pastries. If you want to bake your own cakes, you might as well buy some low-gluten flour!

Low-gluten flour is also a type of flour processed from wheat. Because low-gluten flour uses different raw materials, the flour processed is different. Its gluten content is lower and the protein content in the flour is lower, so it is named low-gluten flour.

There are currently many manufacturers in China that produce low-gluten flour, but most of them do not produce low-gluten flour in a standardized manner, without corresponding standards and supporting processing technology. The wheat they use is not special wheat, but wheat starch is added during the production process to reduce the gluten content and protein in the flour.

The visual appearance of low-gluten flour is that the flour is relatively white. From the touch, you can feel that the low-gluten flour is not loose when held in the hand. Low-gluten flour is relatively delicate. During use, the amount of water added to low-gluten flour is less than that of high-gluten flour because of the lower gluten content in the flour.

The scope of use of low-gluten flour is relatively smaller than that of high-gluten flour. Low-gluten flour is generally used in cake shops to make cakes and pastries, food factories to make biscuits, ice cream cones, and products such as spring rolls we eat. High-gluten flour is more common and is also used in some indispensable pasta in our daily life, such as steamed buns/dumplings/noodles, etc. These are some of the pasta we often eat.