How to distinguish low gluten flour
In baking, the type of flour has a great influence on the taste of the finished product, especially the distinction between low-gluten flour, medium-gluten flour and high-gluten flour. In the past 10 days, the discussion about low-gluten flour has been very hot on the Internet. Many baking enthusiasts have raised questions about how to correctly distinguish low-gluten flour. This article will combine hot topics and scientific methods to provide you with a detailed analysis of how to distinguish low-gluten flour.
1. Definition and characteristics of low-gluten flour
Low-gluten flour, also known as cake flour or weak-gluten flour, has low protein content (usually 6.5%-8.5%) and weak gluten, and is suitable for making soft pastries, biscuits and cakes. Here's how cake flour compares to other flours:
| Flour type | protein content | Applicable food |
|---|---|---|
| Low gluten flour | 6.5%-8.5% | Cakes, biscuits, sponge cakes |
| all-purpose flour | 9%-11% | Steamed buns, steamed buns, dumplings |
| High gluten flour | 11.5%-13.5% | Bread, noodles |
2. How to distinguish low-gluten flour
1.View packaging markings: Regular low-gluten flour packaging will clearly indicate "low-gluten flour" or "cake flour" and indicate the protein content.
2.Observe flour texture: Low-gluten flour has finer particles, whiter color, and delicate feel; while high-gluten flour has coarser particles and slightly darker color.
3.Manual testing method: Knead the flour into a ball and loosen it. Low-gluten flour is not easy to form a ball and will break up when touched lightly; high-gluten flour is easy to form tight clumps.
4.water washing method: Mix flour and water and knead it. After washing off the starch, the amount of gluten remaining is small, indicating that it is low-gluten flour.
3. Common brands of low-gluten flour and purchasing suggestions
Based on recent e-commerce platform sales data and user reviews, the following are recommendations for popular low-gluten flour brands:
| brand | protein content | User rating (5-point scale) |
|---|---|---|
| Meimei low gluten flour | 8.0% | 4.8 |
| Xinliang cake mix | 7.5% | 4.7 |
| Jinxiang low-gluten flour | 8.2% | 4.6 |
4. Alternatives to low-gluten flour
If you can't purchase cake flour, here are some alternatives you can try:
1.All-purpose flour + cornstarch: Mix in a ratio of 4:1 (for example, 80g all-purpose flour + 20g cornstarch).
2.High gluten flour + corn starch: Mix in a ratio of 7:3 to reduce gluten.
5. Frequently Asked Questions
Q: Can low-gluten flour be used to make bread?
A: Not recommended. Low-gluten flour has insufficient gluten and cannot form a sufficient gluten network, which will cause the bread to collapse and taste rough.
Q: How to store low-gluten flour after opening?
A: It is recommended to seal and store in a refrigerator to avoid moisture and insects. The shelf life is generally 6 months.
Summary
Correctly identifying cake flour is one of the keys to successful baking. Cake flour can be easily identified through packaging markings, texture inspection, and a simple test. Pay attention to the protein content and brand reputation when purchasing. If there is a temporary shortage, you can use all-purpose flour instead. Master these tips and your baked goods will be perfect!
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