面粉全知道（All flour knows）.docVIP

面粉全知道（All flour knows） All flour knows Said here refers to the flour of wheat flour, which is grinding out with wheat flour, so everyone saw the name such as high gluten wheat flour is not so, yes, that is what we usually call the flour. A) according to the amount of protein in flour, we can divide the flour into high gluten powder, High, Gluten, Flour, medium gluten flour, Middle, Gluten, Flour, low gluten powder, Low, Gluten, Flour. Type protein content (%) usage High gluten flour, 10.5-13.5 bread Medium gluten flour, 8.0-10.5 noodles, snacks Low gluten flour, 6.5-8.5 dim sum dishes From the level of view, we can also be divided into flour flour grade, first-class powder, two powder and other grades. Grade proteins (%), minerals (%), type, use Special grade flour 7.2, 0.32 low gluten powder, dim sum First class flour 12.7, 0.43 high gluten flour, bread First class flour 10.7, 0.45 high gluten flour, French bread Two, 13.5, 0.54, high gluten flour, bread When choosing flour, the information we need is the classification of different products such as high gluten flour, medium gluten flour and low gluten flour, or the grade of flour purity, and the expression of mineral, crude protein and so on. Many people mistakenly think that the high gluten flour = flour in the purchase of flour, look at the top of the map, you will understand, high means simply is high in refined processing technology, it only expressed in wheat, and could not explain the gluten flour, so advanced refined may be the high gluten flour, low gluten flour may be, may be the principal powder, may also be two powder. With this view, high is not scientific, at least not the industry standard language, therefore, it is proposed to buy flour, it should be noted that the protein content, gluten degree, rather than advanced refined. Perhaps that is too theoretical, good, here to teach you a simple and intuitive method to determine high gluten flour flour and their respective purposes, remember the last tim