1, protein content is different.

The protein content of high gluten flour is 10.5- 13.5%, which is dark, active and smooth, and it is not easy to form balls by hand.

Ordinary wheat flour, that is, medium gluten flour, has a protein content of 8.0- 10.5%, is milky white, between high flour and low flour, and is semi-loose.

2. Different fields of use

High gluten flour is more suitable for bread and some cakes, such as Danish cakes.

Medium gluten flour is generally used for Chinese snacks such as steamed buns, steamed buns and noodles.

3. Different characteristics

The repeated action of mixing and kneading high-gluten flour with water is characterized by gluten, good ductility and high elasticity.

Gluten and viscosity of medium gluten flour are relatively balanced.

Extended data:

Here are several different ways to keep flour healthy:

1, whole wheat flour is suitable for bread and steamed bread.

Whole wheat flour is a kind of wheat, which only grinds bran, so it has high nutritional value. Bread made of 100% whole wheat flour will be smaller and coarser in taste because of its high bran content, but it is rich in wheat flavor and nutrition, and also has the functions of controlling blood sugar and lowering cholesterol.

2. Fuqiang powder is suitable for steamed bread.

Fuqiang powder is fine, with high gluten content, less impurities and good taste, which is suitable for making pasta such as steamed buns and pies. And minerals.

3. High gluten flour is suitable for jiaozi and noodles.

High gluten flour has the highest gluten content, so the noodles made are the most chewy and not easy to soften and rot when cooked. The dumpling skin made of high-gluten flour is tender and smooth, which is not only easy to roll, but also not easy to rot when cooked in jiaozi and not easy to stick together after cooking.

People's Daily Online-Pasta is delicious only when you use the right flour.

Baidu encyclopedia-high gluten flour

Baidu encyclopedia-medium gluten flour