Not to mention the higher nutritional value of steamed bread made of high-gluten flour, it is said that steamed bread made of high-gluten flour is more chewy and delicious than steamed bread made of low-gluten flour.
In fact, whether it is high gluten powder, medium gluten powder or bottom gluten powder, it can be used to make steamed bread, but the taste will be different.
There will be more medium-gluten flour when making steamed bread for the following reasons:
First, the nutritional value of medium gluten flour is not very low.
Second, it will be easier to operate if you make steamed bread with medium gluten flour.
When medium gluten flour is used as steamed bread, the ratio of flour to water can be simply controlled to be 2: 1, while high gluten flour has strong toughness and is difficult to operate with water addition.
The difference between high gluten flour and low gluten flour;
1, when using high-gluten flour as steamed bread, because high-gluten flour has strong water absorption, more water needs to be put, and more than 55% is appropriate;
2. Low-gluten flour has weak water absorption capacity, so when making steamed bread with low-gluten flour, don't put too much water, preferably not more than 50%.
3. In addition, not only the types of flour will affect the taste of steamed bread, but also the leavening and steaming stages of steamed bread are very important, so we should master them as accurately as possible.
Extended data:
1, high-gluten flour
Bread flour (gluten flour) refers to flour with an average protein content of about 13.5%.
Generally, protein content is above 1 1.5%, which can be called high-gluten flour. High-gluten flour is dark in color, active and smooth, and it is not easy to agglomerate by hand.
2. Low-gluten flour
Low gluten flour is short for low flour, also called cake flour.
Low-gluten flour refers to flour with water content of 13.8% and crude protein content of less than 9.5%, which is usually used to make cakes, biscuits, cakes, etc.
References:
Low gluten flour _ Baidu Encyclopedia, high gluten flour _ Baidu Encyclopedia