How does wheat flour strength tall calculate
In the supermarket, we will see many kinds of flour, such as common flour, standard flour, whole wheat flour and so on. Why are there so many kinds of flour? In fact, this is calculated according to the degree of gluten. Several types of flour can also be classified as low gluten flour, medium gluten flour and high gluten flour
3. Medium flour is a kind of flour between high gluten and low gluten, with protein content of 9% - 11% and wet gluten value of 25% - 35%. Frozen wheat flour proced in the United States and Australia and standard flour in China all belong to this kind of flour. Medium gluten flour is used to make heavy fruit cake, meat pie and other household pasta.
With the development of market economy, there are many kinds of flour, people usually use flour to make all kinds of food, but many people do not know the relevant knowledge when buying flour. So don't confuse wheat flour with low gluten flour< wheat flour includes high gluten flour, medium gluten flour and low gluten flour. These are also divided into whole wheat flour and refined flour. Refined flour is the high gluten, medium gluten and low gluten flour mentioned above{ RRRRR} the above is what Xiaobian shared with you about the types of wheat flour, and the differences between low gluten, medium gluten and high gluten flour. If you don't know how to choose which flour, you can choose it according to the purpose of flour
in addition, most supermarkets use medium gluten flour, but the details still need to be explained. Durum wheat has high protein content and is generally used to proce high gluten flour; Soft wheat is used to proce low gluten flour. The following is the basic popular science:
high gluten powder: water content is 14%, crude protein content is more than 11.5%, the average protein content is 13.5%, while the usual protein content is
11.5%. Medium gluten flour: 13.8% moisture, 8.5% crude protein, usually used for Chinese pasta, Chinese dim sum, Western dim sum, etc.
low gluten flour: 13.8% moisture, 8.5% crude protein, usually used for cakes, biscuits, small Western dim sum, etc
In wheat flour, there are high gluten flour and low gluten flour. These two kinds of flour have been mentioned and used again and again in our life, but people often confuse them. They can't figure out the difference between high gluten flour and low gluten flour. As a result, they choose the wrong flour when making pastry, resulting in unnecessary losses. What is the difference between high gluten flour and low gluten flour
There are many standards for the classification of flour. According to the protein content, flour can be divided into high gluten flour and low gluten flour. Specifically, the differences between high gluten flour and low gluten flour are reflected in the following aspects
The wet gluten content of low gluten wheat flour is generally 18-24%, while that of high gluten wheat flour is 30-36%
this standard is based on GB 1355-1986 wheat flour, GB / T 8607-1988 high gluten wheat flour and GB / T 8608-1988 low gluten wheat flour
the wet gluten content of medium gluten wheat flour is 25-29%
this standard refers to codexstan 152-1985 wheat flour (revised version 1-1995) of the international Codex Commission (CAC) and relevant regulations of the European Union on additives, formulates the restriction items of additives, and modifies the fatty acid value index of wheat flour
this standard is proposed and centralized by the State Food Administration
this standard was drafted by the standard quality center of the State Grain Administration and the national grain and oil quality supervision and inspection center
main drafters of this standard:
the previous versions of this standard are as follows:
GB 1355-1978, GB 1355-1986 and GB 1355-2005
extended data:
the clauses in the following documents become the clauses of this standard by reference. For dated references, all subsequent amendments (excluding corrigenda) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest version of these documents can be used. For undated references, the latest version is applicable to this standard
GB 7718 general principles for the labeling of prepackaged food
GB / T 10361 method for determination of Grain Falling Number
GB / T 14608 method for determination of wet gluten of wheat flour
GB / T 14614 method for determination of water absorption and dough kneading properties of wheat flour by Farinograph method
GB 14880 hygienic standard for the use of food nutrition fortifiers
GB / T 17109 food sales packaging
LS / T 3702 food packaging flour bag
GB / T 17109< p> Ls / T 6102 method for determination of wet gluten quality of wheat flour gluten index method
ISO 5530-4 physical properties of wheat flour dough Part 4: Determination of rheological properties by bubbling apparatus
The differences between low gluten, medium gluten and high gluten flour are as follows: different gluten, different protein content and different uses
Low gluten flour: low gluten flour is weak, easy to form a ball by hand,2. Medium gluten flour: medium gluten flour is between high flour and low flour, and its constitution is half loose
High gluten flour: high gluten flour itself is more active, and it is not easy to form a mass by hand Low gluten flour: the protein content of low gluten flour is below 8.5%2. Medium gluten flour: the protein content of medium gluten flour is 9.5 ~ 12.0%
3. High gluten flour: the protein content of high gluten flour is about 12.5 ~ 13.5%
Low gluten flour: low gluten flour is mainly used in Muffin (Melaleuca crispy) and cream puff (puff). In terms of cake, it is only used in high content fruit cake Medium gluten flour: medium gluten flour is commonly used in Chinese snacks, such as steamed bun, steamed bread, noodles, etc High gluten flour: high gluten flour is suitable for cakes, muffins, biscuits and tartssource of reference materials:
network low gluten flour
network medium gluten flour
network high gluten flour
3. Medium flour is a kind of flour between high gluten and low gluten, with protein content of 9% - 11% and wet gluten value of 25% - 35%. Frozen wheat flour proced in the United States and Australia and standard flour in China all belong to this kind of flour. Medium gluten flour is used to make heavy fruit cake, meat pie and other household pasta< At present, there are some special flour or special flour in high gluten and low gluten flour in developed countries according to the requirements of different baking procts. For example, special cake flour is a kind of flour that is processed by chlorine floating from soft flour. It is specially used for cake and has good effect. It is sold in some stores in Beijing that specially supply western food raw materials
the medium gluten flour is obtained by grinding wheat directly.