Flour is a powder milled from wheat. According to the amount of protein in flour, it can be divided into high-gluten flour, low-gluten flour and no-gluten flour. Flour (wheat flour) is a staple food in most parts of northern China. There are many kinds of foods made from flour, and the patterns are full and the flavors are different.
Protein content
We often say that "flour" refers to wheat flour, that is, flour ground with wheat. The name "high-gluten wheat flour" refers to what we usually call flour.
According to the amount of protein in the flour, the flour can be divided into High Gluten Flour, Mid Gluten Flour and Low Gluten Flour.
grade
From a grade point of view, we can also classify flour into special grade flour, first grade flour, second grade flour, etc.
Grade Protein (%) Mineral (%) Type Use
Special grade powder 7.2 0.32 low-gluten flour dessert
First grade powder 12.7 0.43 bread flour
First grade powder 10.7 0.45 high-gluten flour for French bread
Second grade powder 13.5 0.54 bread flour