Criteria for classifying strong flour, gravity powder, and soft flour

pu1. The criteria for dividing into strong flour, gravitational flour, and soft flour are based on the amount of gluten. It is used for strong ingredients because it has a lot of gluten and has good viscosity and elasticity, so it is used to make chewy bread or pie, so the higher the protein content, the better the gluten formation. Gravity flour is suitable for making cookies or baguette with protein content in between the strong and the strong. The soft flour has a low sweet jack content of 7 to 9%, so it is suitable for making cakes and cookies

2017-12-18

OK

pu2. It is divided into strong flour, gravity flour, and soft flour according to the protein content. Although there is no exact regulation, it is generally strong flour if the protein content is 11% or higher, gravity flour if it is 9-10%, and soft flour if it is below that

2017-12-18

OK

pu3. The criterion for dividing is the difference in protein content (gluten content), but the higher the gluten content, the higher the viscoelasticity, so it feels chewy. And if there's a lot of gluten, it swells up a lot when you bake bread

2017-12-18

OK