When I looked for flour, there were various kinds of flour, such as strong flour, gravity flour, and soft flour.
What is the standard for dividing it like this?
And if I buy flour, what should I usually buy?
1883 2016-04-05 Gentleman
The criteria for dividing into strong flour, gravitational flour, and soft flour are based on the amount of gluten.
The purpose is as follows.
Strong flour: Gluten-rich, viscous and elastic, so it is used to make chewy bread or pie. The higher the protein content, the better the gluten formation.
Gravity flour: Protein content is between the strong and the strong, and it is suitable for making cookies or baguettes.
Power flour: It is suitable for making cakes or cookies because it has a low sweet jack content of 7 to 9%.
It is divided into strong flour, gravity flour, and soft flour according to the protein content.
There is no exact regulation, but in general, if the protein content is more than 11%, it is strong flour, if it is 9-10%, it is gravity flour, and if it is less than that, it is soft flour.
The criterion for dividing is the difference in protein content.
The higher the gluten content, the higher the viscoelasticity, so it feels sticky.
And if there is a lot of gluten, it swells a lot when you bake bread.
© 2013-2025 LifeQnA. All rights reserved.