What are the criteria for dividing flour into strong flour, gravity flour, and soft flour?

A. 1

The criterion for dividing flour is the content of gluten, the protein contained in flour.
Gluten greatly affects the elongation and viscoelasticity of bread dough.

Gentleman 9 years ago 0

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A. 2

Flour is divided into strong flour, gravity flour, and soft flour depending on the amount of gluten.
Also, each has different characteristics, so the purpose is different.
Strong flour: Gluten-rich. Therefore, it has good viscosity and elasticity, so it is used to make chewy bread or pie. The higher the protein content, the better the gluten formation.
GRAVITY POWDER: It has a medium level of gluten between the strong and the soft. It is suitable for making cookies or baguette.
Powerful flour: Gluten content is less than 10% so it is suitable for making cakes or cookies.

Gentleman 9 years ago 0

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A. 3

1. Humidity: Rub the dough into the water to wash the starch and the remaining gluten mass.
2. Dry part: Gluten that removes moisture by putting the wet part in the dryer.
3. Gluten: A combination of glutenin and glycine, a type of insoluble protein.
- Just think of it as an elastic membrane.

Strong flour: 13% or more of dry parts
Gravity flour: 10-13% dry part
Powerful flour: 10% or less dry part

for baking
- Use of hard wheat (mainly Canada, USA)
1. When water is added, it creates a lot of gluten and becomes a highly elastic dough.
2. Gluten helps to inflate the gas produced by yeast fermentation, and has the effect of creating a chewy texture when baked.
- The dough needs to contain a lot of gas to be chewy like chicken breast.
3. Use strong ingredients that vary slightly depending on the type of bread.
4. Use it for a firm and chewy texture.


multipurpose use
- (Mainly from Korea and Australia)
1. Not suitable for bread use. If you make bread with gravitational powder, it comes out flatter than made with strong flour.
2. Use to make snack bread, French bread, and noodles.
3. It doesn't make a big difference even if you use it instead of soft flour.
4. If you want to give off a strong feeling of flour, you can mix a little bit of "corn starch" without any gluten.
- Mix 1 cup gravity flour + 0.1 cup starch + 1.5 teaspoon baking powder + 0.5 teaspoon salt and drop to a fine sieve several times.
5. It is the most accessible flour around and is widely used in many ways.


for confectionery
- Use soft wheat (mainly from the United States and Australia
1. Low protein and soft dough can be made.
2. It is often mixed with other ingredients. become a light snack
3. Small particles. To prevent gluten formation and to make a uniform dough.
4. When you need to absorb oil or make a stretched dough, mix it with gravity powder. It's because it's hard to stretch with just the flour.
5. Use it to make snacks that need to be crispy, not chewy texture.

Note: http://blog.naver.com/PostView.nhn?blogId=pious86&...

Gentleman 9 years ago 0

OK