Difference between low gluten flour and ordinary flour:
1. Low gluten flour uses white soft wheat, while ordinary flour uses ordinary hard wheat.
2. Low gluten flour is whiter than ordinary flour.
3. Low gluten flour is usually used to make soft food, such as cake, crisp biscuit, spring roll skin, egg yolk pie, etc. Ordinary flour is to make popular food, such as noodles, spicy food, fried dough sticks, crisp biscuits and other products.
Low gluten flour: the color is white and easy to form a ball by hand. The average protein content of low gluten flour is about 8.5%, with low protein content and less gluten. Therefore, it is also weak in gluten. It is more suitable for making cakes, muffins, biscuits, tarts and other pastries that need fluffy and crisp taste.
Ordinary flour: the color is milky white, between high and low flour, and the constitution is semi loose. Generally, Chinese snacks are used, such as steamed buns, steamed buns, noodles, etc. Generally, the flour sold in the market without special instructions can be regarded as medium gluten flour. Moreover, this kind of flour package is generally indicated on it, which is suitable for making steamed buns, dumplings, steamed bread and noodles.