In daily life, flour is also an essential ingredient in every family. When it comes to flour, everyone is very familiar with it. As we all know, flour is made from wheat, and many delicious foods are made from flour. In addition, everyone should also know that flour can be divided into high-gluten flour, medium-gluten flour and low-gluten flour. So, what are the differences between them? Next, let's take a look with the editor!

High-gluten flour

The protein content of high-gluten flour is relatively high, and the higher the protein content, the tougher the dough made by flour. Moreover, compared with medium-gluten flour and low-gluten flour, the color of high-gluten flour is more yellow and darker. In addition, high-gluten flour contains more gluten. Therefore, under normal circumstances, people will use it to make noodles, and the noodles made with high-gluten flour will be more chewy.

All-purpose flour

All-purpose flour is often eaten by people in daily life. The protein content of this flour is relatively moderate. Under normal circumstances, people use it to make buns, steamed buns, dumplings and other staple foods. The staple food made with all-purpose flour is delicious and chewy. However, if you use it to make pastries and bread, the taste is not very good. So, to make different foods, you need to use different flours.

Low-gluten flour

Low-gluten flour contains less protein, so the less protein content, the lower the gluten in the flour. Therefore, under normal circumstances, low-gluten flour is used to produce healthy foods, which are very suitable for those who lose weight. Of course, people also use low-gluten flour to make Western-style pastries, such as baked cakes, egg tarts, and cookies. After all, the food made from this low-gluten flour has a very soft texture.