Gluten is not a bean product, but a food made by washing and filtering the starch contained in wheat flour, adding rice and other substances to the remaining gluten formed in protein, and steaming or boiling. When the gluten content is high, it is called high gluten powder. This kind of flour will form a lot of wheat protein network structure during kneading, which makes the dough very tough.

When the gluten content is low, it is low gluten powder. The dough kneaded with it will be crisp, because there are few net structures, so it is often used to make cookies and cakes.

Extended data:

Wrap the noodles with drawer cloth, then put them in water and rub them constantly, and the gluten will be separated. The body of flour is washed into water, precipitated and steamed to make cold noodles. What is left on the drawer cloth is gluten, that is, small squares eaten in cold rice noodles.

Gluten is widely used in many dishes, which is not only delicious, but also can lose weight unconsciously. Gluten is a healthy food with low fat, low cholesterol and low sugar. In addition, it can also meet the needs of protein, protein is easy to eat less when losing weight, and it is a healthy and slimming food.

People's Health Network-It's time to learn about the soul of flour.

People's Network-Gluten, a traditional Japanese food, is very popular among the world's diet foods.