Current location - Health Preservation Learning Network - Health preserving class - There are differences in nutrition between high-gluten flour and low-gluten flour.
There are differences in nutrition between high-gluten flour and low-gluten flour.
The nutritional difference between high-gluten flour and low-gluten flour is that the high-gluten protein content of high-gluten flour is higher than that of low-gluten flour.

Let's look at the difference between high-gluten flour and low-gluten flour from the following aspects:

1, nutrition. Authoritative data show that the gluten content of high gluten flour is usually higher than that of low gluten flour.

2. use. High gluten flour is suitable for bread and Danish crisp. Low gluten flour is suitable for making fluffy things like cakes.

3. morphology. High-gluten flour: dark in color, active and smooth in itself, and difficult to form balls by hand. Low gluten powder: white in color, easy to form balls by hand.

For some children, it is easy to be allergic to gluten, and foods containing flour and gluten cannot be eaten. It is necessary to avoid these foods.

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 Network-What should the baby do if he is allergic to high-gluten flour? Many healthy staple foods can be replaced.

People's Network-Pasta is delicious only when the flour is used correctly.