How to distinguish flour from high gluten to low gluten
Flour is a common ingredient in daily life, but different types of flour have very different uses in baking and cooking. High-gluten flour and low-gluten flour are the two most common classifications. Their differences are mainly reflected in protein content, gluten and uses. This article will introduce in detail how to distinguish between high-gluten flour and low-gluten flour, and attach a structured data comparison to help you better choose the right flour.
1. The difference between high-gluten flour and low-gluten flour
The main difference between high-gluten flour and low-gluten flour is protein content and gluten. The higher the protein content, the stronger the gluten of the flour, and vice versa. The following is a specific comparison between the two:
| Classification | protein content | Tendon | Main purpose |
|---|---|---|---|
| High gluten flour | 12%-14% | Strong | Bread, pizza, noodles and other foods that require toughness |
| Low gluten flour | 8%-10% | weak | Cakes, biscuits, muffins and other foods that require a soft texture |
2. How to distinguish between high-gluten flour and low-gluten flour
1.Look at the packaging label: Most flour packages will clearly indicate "high gluten" or "low gluten", and some will also indicate the protein content.
2.Observe color and texture: High-gluten flour is usually darker in color and rougher in texture; low-gluten flour is whiter in color and finer in texture.
3.Rub the test with your hands: Take a small amount of flour and knead it with your hands. High-gluten flour will feel more elastic, while low-gluten flour will spread easier.
4.Hydration test: Mix flour and water to form a dough. High-gluten flour will form a tougher dough, while low-gluten flour will break more easily.
3. Alternatives to high-gluten flour and low-gluten flour
If you don’t have suitable flour on hand, you can improvise by:
| flour required | alternative |
|---|---|
| High gluten flour | Plain flour + a small amount of gluten (increases protein content) |
| Low gluten flour | Plain flour + a little cornstarch (reduces protein content) |
4. Frequently Asked Questions
Q: What is all-purpose flour?
A: The protein content of all-purpose flour is between high-gluten and low-gluten (about 10%-12%), and it is suitable for making Chinese pastries such as steamed buns and steamed buns.
Q: Can high-gluten flour be used to make cakes?
A: Not recommended. High-gluten flour will make the cake taste too dense and lose its softness.
Q: Can low-gluten flour be used to make bread?
A: Not recommended. Low-gluten flour cannot form an adequate gluten network, and the bread will lack elasticity and fluffiness.
5. Summary
Correctly distinguishing between high-gluten flour and low-gluten flour is the key to successful baking. High-gluten flour is suitable for making foods that require toughness, while low-gluten flour is suitable for making soft pastries. You can easily tell the difference between the two through packaging markings, appearance tests, and feel tests. In an emergency, the gluten content of the flour can also be temporarily adjusted by adding other ingredients.
I hope this article can help you better understand the classification and use of flour, making your baking and cooking more comfortable!
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