Classification and use of flour, how to choose flour
Flour is a kind of powder made from wheat, which can be divided for flour of high gluten, medium gluten, low gluten, basing on the protein content of flour.
The protein content in 10.5-13.5 is high gluten flour, the protein content in 8.0-10.5 is medium gluten flour, and the protein content in 6.5-8.5 is low gluten flour.
High gluten flour: has darker color, and is more active and smooth, not easy to be formed by hand. It's good for making bread, and some kinds of pastry, like Danish pastry. In making the scones, it is often used in the muffin (thousand layers crisp) and cream hollow cake (puffs). In making cakes, it is limited to be used in high-ingredient fruit cakes.
Medium gluten powder is milky white color, between high and low gluten powder, has half loose constitution.It is often used in Chinese style pastries, such as steamed stuffed buns, steamed breads, noodles and so on. (Noted: The flour sold in the market without special instructions can be regarded as medium gluten flour. And this kind of flour packaging is generally marked for suitable for steamed stuffed buns, dumplings, steamed breads, noodles)
Low gluten powder is white in color, easy to be formed by hand.The average protein content of low-gluten flour is about 8.5%, which is low in protein and gluten, so the gluten is weak. It is more suitable for making cakes, muffins, biscuits, tart crusts and so on, those foods need to be fluffy and crisp.
