1, the flour used is different: high-gluten flour is used for high-gluten flour, and ordinary flour is used for ordinary flour. Ordinary flour circulating in the market refers to medium gluten flour;
2. Different protein content: Because of the different protein content of flour, the protein content of high-gluten flour is greater than 1 1.5%, and the protein content of medium-gluten flour is greater than 8.5, so the content of high-gluten noodles is different from that of ordinary noodles;
3. Different toughness: High-gluten noodles have better toughness, chewiness and elasticity because of their high content of protein. Ordinary noodles have low protein content, so noodles will be easier to break and chewy;
Second, the difference between them lies in the content of protein, so if you want to supplement protein, you can choose high-gluten flour, which is relatively healthy.
Extended data:
Flour on the market can be divided into high gluten flour, medium gluten flour and low gluten flour. According to the different content of protein, these flours are also suitable for making different cakes.
Among them, high-gluten flour is suitable for making chewy noodles, bread and so on. Medium gluten flour is suitable for making steamed buns, steamed bread and jiaozi. However, low-gluten flour has low protein content (about 8.5%) and weak toughness, so it is suitable for making soft cakes and crisp biscuits.
Baidu encyclopedia-flour