Double eleven, double twelve have bought a lot of flour on the Internet, high-gluten flour, low-gluten flour, medium-gluten flour... Because there is no how to make bread recently, there are many steamed buns, so the high and low, the flour consumption is slow, and the medium-gluten flour consumes fast. So I found some information on the Internet to see how others have turned "high-gluten flour" into medium- and low-gluten flour. However, to be honest, Shantou is really super delicious, and breakfast is first class. However, our family in Guangdong is used to eating this kind of milky fragrant steamed bread, and it is also eaten by our own family, so the gimmicks made are super fragrant. The kind of milky taste. Hey~ talk back to the topic! The following information is collected online, and it is convenient for you to remember in the future! As the name implies, low-gluten flour is a flour with less gluten in the flour. In particular, the so-called strength is determined by the level of protein in the flour. Generally speaking, the higher the protein content, the higher the gluten, the lower the protein content and the lower the gluten. Let us look at how the flour's tendency and quality are divided: according to the protein content of the flour, we can divide the flour into high-gluten flour, medium-gluten flour, and low-gluten flour. Type Protein content (%) High-gluten flour 10.5-13.5 Medium-gluten flour 8.0-10.5 Low-gluten flour 6.5-8.5 From the point of view, we can divide the flour into special grade powder, first-class powder, second-class powder and so on. Grade Protein (%) Mineral (%) Type Use special powder 7.2 0.32 Low-gluten flour First-class powder for snacks 12.7 0.43 High-gluten flour First-class flour for high-grade bread 10.7 0.45 High-gluten flour Second-class powder for French bread 13.5 0.54 High-gluten Powder Ordinary bread with the use of common flour: high-gluten flour: the strongest, used for bread, pizza, puffs, fritters, layer cakes, etc. need to rely on strong elasticity and ductility to wrap bubbles, The oil layer is formed to form a loose structure of the snack. Medium-gluten flour: This is the most common type of flour we use. It is used for most Chinese dim sum such as taro, steamed buns, dumplings, pancakes, noodles, and twists. Low-gluten flour: Low-gluten flour has the lowest gluten, usually loose, crisp, and non-tough snacks such as cakes, biscuits, and egg tarts. Spontaneous powder: The spontaneous powder sold in the supermarket is mixed with a certain proportion of yeast, baking powder and other chemical additives. It only needs to add water when it is used, and it can save fermentation time. The use of spontaneous powder should follow the instructions on the package, as different product formulations may be used differently. Whole wheat flour: Wheat seeds are composed of bran, endosperm and germ. The bran is hard and difficult to digest. The germ is rich in oil and easily rancid. Therefore, the flour is made of endosperm. But bran provides a rich dietary fiber that is very beneficial to human digestion. Therefore, whole wheat flour is made by adding ground bran to ordinary flour made from endosperm. For different uses such as bread, cake, and noodles, the ratio of bran and the size and shape of bran are different. Therefore, in fact, whole wheat flour is not a crude product directly pulverized by the whole wheat grain, but a more complicated refined product. In the West Point formula, it is specially indicated which kind of flour is needed. Generally, medium-gluten flour can be used instead of high-gluten flour or low-gluten flour without obvious difference. At present, the flour sold in the domestic supermarket grain area is mainly medium-gluten flour suitable for Chinese pasta, while the label “fine powder”, “special powder” and “rich powder” indicates the fineness of flour processing, not the gluten content of flour.
1. Mixing method of medium-gluten flour: (1) 50% of high-gluten flour: 50% of low-gluten flour (2) 80% of high-gluten flour: 20% of corn starch (starch) 2. Formulation method of low-gluten flour: (1) High-gluten flour 1:1 corn starch (starch) mixed (2) medium-gluten flour (ordinary flour) 4:1 corn starch (starch) mixed If you need lower gluten, add starch in moderation! 3, on the preparation of high-gluten flour, one is to wash the gluten and then into the dough, washed gluten is the practice of washing the dough when doing cool skin. The second is to add a certain amount of gluten. There are more complicated troubles in these two, it is better to buy high-gluten flour directly, so even if ~