What is the difference between high-gluten flour and low-gluten flour? How to choose high-gluten flour?

Flour is divided into two types: high-gluten flour and low-gluten flour. Some people think there is no difference between the two. Professionals say this is not the case. The two have different raw materials, production processes, and uses.

1. The difference between low-gluten flour and high-gluten flour lies in the choice of raw materials. Low-gluten flour is made of white soft wheat. The characteristic of wheat is that the starch content in the flour is high, the flour is white, and the flour yield is also high. The wheat used for high-gluten flour is red hard wheat. The characteristic of this kind of wheat is high gluten content and low starch content.

2. There are certain differences between low-gluten flour and high-gluten flour in the production process. The flour extraction paths when producing low-gluten flour and high-gluten flour are different, which is the so-called special flour production process.

3. The uses of low-gluten flour and high-gluten flour are also very different. The products targeted by low-gluten flour are all baked pastries, such as biscuits, spring rolls, cakes, Swiss rolls and other products, while the products targeted by high-gluten flour are puffed products, such as bread, noodles, shachima and other products.

4. How to choose high-gluten flour

1. Look

High-quality flour is white or slightly yellow in color, and becomes fine powder when kneaded by hand. It will not form a clump when squeezed tightly in the hand and released. Low-quality and inferior flour is dull, grayish white or dark yellow, dark and uneven in color. It feels coarse when pinched with fingers, has worms, impurities, lumps, and can be squeezed into a ball by hand. If excessive amounts of whitening agent are added, the pink color will turn grayish white or even blue.

2. Smell

You can smell a small amount of flour in your hand. High-quality flour has no odor. Flour with slight odor, musty smell, sour smell, kerosene smell or other strange smells is low-quality and inferior flour.

3. Touch

When you touch high-quality flour with your hands, your palms will feel cool and it will form a ball when you hold it tightly. If it does not disperse for a long time, it means the moisture content of the flour is too high.

4. Taste

Take a small amount of flour and chew it carefully. High-quality flour has a light and slightly sweet taste. Low-quality and inferior flour has a slight peculiar smell, and has a fermented, sweet, bitter smell, a tingling throat feeling, and a sandy sound when chewed.