What is bread flour?
Gluten flour is a flour with a high protein content, which is characterized by its dark color, strong activity, smoothness, and is not easy to clump. It has a high protein content and strong gluten, so it is often used to make bread, noodles and other flours that require strong gluten.
What is cake flour?
Low-gluten flour is also called low-gluten flour, cake flour, and thin-strength flour in Japanese. Cake flour is similar to cake flour and pastry flour in our daily lives, but cake flour and the like contain wheat starch and emulsifiers in addition to cake flour. Cake flour is rich in carbohydrates, minerals such as protein, vitamins, and dietary fiber, which can help our gastrointestinal peristalsis and improve digestion and absorption.
Let's talk about the difference between cake flour and cake flour?
First, the protein content is different.
Cake flour has a higher protein content, whereas cake flour has a lower protein content. The protein content determines the gluten of the flour, with high-gluten flour having stronger gluten and low-gluten flour having weaker gluten.
Second, water absorption is not the same.
The water absorption of high-gluten flour is not very good, but the water absorption of low-gluten flour is better, and it is easier to form dough.
Third, the use is different.
High-gluten flour is suitable for making foods that require strong toughness and elasticity, and can be used to make bread, noodles, mille-feuille, puffs, toast, and other foods, while low-gluten flour is suitable for making foods that need to maintain their shape, such as cakes, biscuits, etc.
Fourth, the color is not the same as the feel.
The color of high-gluten flour is not particularly white, and it is not easy to form a lump in the hand, while the color of low-gluten flour is whiter, and it is easy to form a lump when grasped by hand.