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The main difference between high-gluten, all-purpose flour, and low-gluten flour is their protein content and gluten-forming ability, which affects how the flour performs in baking and determines the texture, texture, and structure of the food produced.
1. High-Gluten Flour
Protein content:
- The protein content of cake flour is usually between 11% and 13%, which is higher than that of cake flour and cake flour.
Uses and features:
- High gluten flour has a strong gluten forming ability and is suitable for making baked goods that require elasticity and toughness, such as bread, pizza, buns, noodles, etc.
- Due to the strength of gluten formation, these foods will have a firmer, chewier structure, and will be able to support fermentation and expansion.
- More stirring or kneading is required to activate the gluten and make the dough more elastic and tough.
Roasting Effect:
- When baking with high-gluten flour, the product will have a stronger structure, which is suitable for foods that require more gluten and a thicker texture.
2. All-Purpose Flour
Protein content:
- All-purpose flour usually has a protein content of between 9% and 11%, making it the most common type of flour and has a wide range of applications.
Uses and features:
- All-purpose flour has a medium-sized gluten-forming ability and is neither as strong as high-gluten flour nor as weak as low-gluten flour.
- It is suitable for making a variety of baked goods, such as cakes, biscuits, bread, egg tarts, etc., which can make a moderate elasticity while maintaining a softer texture.
- Due to the medium gluten structure of all-purpose flour, it is the most commonly used all-purpose flour in home baking.
Roasting Effect:
- When baking with all-purpose flour, the structure of the product is balanced, neither too firm nor too fluffy, allowing it to accommodate many different types of baking needs.
3. Low-Gluten Flour
Protein content:
- Cake flour typically has a protein content of between 7% and 9%, with the lowest gluten content, making it suitable for foods that require a soft, delicate structure.
Uses and features:
- Cake flour contains less protein and is able to form a weaker gluten structure, so it is ideal for making cakes, biscuits, bread sponges, puff pastry, pie crusts, macarons, etc.
- Cake flour has a more delicate texture, resulting in a lighter, fluffier and softer texture.
Roasting Effect:
- When using cake flour, bakery products will have a very light, fluffy texture and a more delicate texture, making them suitable for foods that require a soft and fluffy structure, such as chiffon cakes, cream biscuits, etc.
Summary of the differences between baking the three types of flour:
| Types of flour | Protein content | Gluten forming ability | Applicable food | Baking effect |
|---|---|---|---|---|
| Gluten flour | 11% – 13% | Strong gluten | Bread, pizza, buns, noodles | The structure is compact, elastic, and has strong tendons, which is suitable for foods with fermentation and expansion needs |
| All-purpose flour | 9% – 11% | Medium gluten | Cakes, biscuits, bread, egg tarts and other multi-purpose foods | With a well-balanced structure, it is suitable for a wide range of baking applications, and the taste is neither too firm nor too fluffy |
| Cake flour | 7% – 9% | Weak gluten | Cakes, biscuits, macarons, puff pastry and other delicate foods | Light, fluffy, and delicate, it is suitable for foods that require a fluffy structure |
Summary:
- High-gluten flour: suitable for foods that require a strong gluten structure, such as bread and pizza, with a strong and tough structure.
- All-purpose flour: all-purpose flour suitable for a wide range of baked goods, with a well-balanced structure and taste, it can be used to make bread and cakes.
- Cake flour: Suitable for foods that need to be light and fluffy, such as cakes and biscuits, with a more delicate and soft texture.
Depending on the type of food you want to bake, choosing the right type of flour can make your finished product perfect.
