What is flour?

This kind of flour is a kind of food made by grinding wheat into flour, which can be used to make bread, cakes, steamed bread, steamed buns and other foods. Generally divided into high gluten flour, medium gluten flour and low gluten flour. Usually, high-gluten flour with protein content of about 65,438+03.5% has high gluten content and is easy to form a film when kneaded, so it is suitable for making chewy and elastic foods such as bread and toast. Golden elephant brand bread flour and queen soft toast flour are all good high-gluten flour in the market.

About 1 1% of protein is medium gluten flour, which is mainly used to make Chinese pastry such as steamed buns, steamed buns and fried dough sticks. Flour enterprises such as Hetao, Furukawa and Wudeli, which mainly process domestic wheat and wheat sources, are mostly medium gluten flour.

Low-gluten flour contains less than 9.5% protein. Generally used to make cakes, biscuits and other western-style cakes. For example, Meimei brand low-gluten flour and ancient painting flour are excellent representatives of low-gluten flour.