can not be separated from a raw material — flour, whether it is pasta in Chinese food or baked in the West. Flour is generally divided into three categories: high gluten flour, low gluten flour and medium gluten flour. High gluten flour and low gluten flour are used in the baking of Western food, while the flour used in Chinese pasta, such as Fuqiang flour, standard flour and snowflake flour, can be collectively referred to as medium gluten flour. In this issue, I would like to introduce the characteristics of these flour and their respective uses for your reference.
high gluten flour: wheat flour with protein content of 12.5% – 13.5%. Characteristics: dark color, smooth, not easy to grasp into a ball, because of strong gluten, so it is one of the main raw materials for making bread and pizza.
low gluten flour: wheat flour with protein content between 7% and 9%. Characteristics: the color is white than high gluten flour, because of its low gluten, it is suitable for making cakes, biscuits and other Western food. The flour in
Chinese meal is flour with protein content between 9% and 12%. But in medium gluten flour, the gluten degree of different kinds of flour is also different. The closer to the wheat surface, the lower the gluten, but the higher the nutritional value, such as whole wheat flour and standard flour. The closer the flour is to the wheat core, the higher the protein content, the higher the gluten, and the whiteness of the flour, such as Fuqiang powder, snowflake powder and wheat core flour.
whole wheat flour: refers to the flour containing the outer layer of wheat bran. According to the degree of grinding, it is generally divided into coarse and fine. The thicker the whole wheat flour, the more bran is inside. Characteristics: the taste is rough, but the wheat flavor is rich and nutritious. It is generally used to make whole wheat bread or biscuits, and can also be used in Chinese food to make whole wheat steamed bread.
standard flour: refers to the flour with 85 Jin white flour ground from 100 Jin wheat, which is also nutritious. Features: the food made of standard flour is soft but chewy, so it is better to make pancakes, pancakes and fried dough sticks.
Fuqiang flour: it is a kind of flour milled from the core part of wheat. It is fine, with high gluten content, less impurities and whiteness. It has good taste, but its nutritional value is lower than that of whole wheat flour. Features: high processing precision, white color, high gluten and good tensile property. It is suitable for making steamed stuffed bun, pie and other pasta.
snowflake powder: made from wheat core essence, with fine powder, natural color and strong aroma. Features: the steamed dough is bright in color and smooth in texture. Suitable for all kinds of pasta, the most suitable for making dumplings, dumplings are not easy to break the skin.
wheat core flour: it is made by grinding the endosperm of the central part of wheat, and basically belongs to the high-quality flour with the highest precision. Features: the flour is white, delicate, high gluten, smooth surface and smooth taste. Steamed bread, dumplings, steamed buns, noodles, pancakes and other family pasta can be used, with good versatility.
spontaneous flour: flour added with leavening agent. Features: there is no need to add “fermentation powder” or wake up in advance. You only need to add appropriate amount of water in flour to make flour of various kinds of pasta. For example, steamed bread, steamed buns, rolls, beancurd buns, dough cakes, etc., but can not be used as dumplings, noodles and other pasta, because the air generated in the production process will damage the gluten, resulting in the dumpling skin breaking, noodles are easy to break. ▲