In addition to rice, there are many people in our country that use pasta as a staple food. When it comes to flour, I have to admire its plasticity. From the ordinary taro to the delicate and varied staple foods, the flour-shaped food has never been disappointing, but did you know it? The same type of flour can not be used to make bread and bread directly. The production of these two kinds of food requires the use of different types of flour. What are the differences between these different types of flour? Or let the gluten meter tell us!
The gluten meter is a professional testing instrument that is used in the flour production process. It mainly measures the quality and amount of the flour. The difference in the ratio determines the use of different flours. For example, to make dumplings with a gluten value of 12 or more, there must be a 12-buckle, a gluten value of 14 or more; a high-grade flour is used for bread, and the average protein content is 13.5%; Powder; noodles steamed bread generally with flour. The high-gluten flour, medium-gluten flour, low-gluten flour, etc. mentioned here are distinguished by the gluten value measured by the gluten meter.
From here, we can see that in order to make good noodles, it is very important to choose the right flour. Only by choosing the right flour for the right product can we ensure that the appearance and taste of the product are of superior quality. Give food lovers a good time. Different gluten value flours have different properties such as binding ability, strength, elongation and toughness, and these properties are important influencing factors in pasta production, and have important impact on the structure and volume of baked foods. To make a good flour food, you must consider the gluten index of flour. However, current production companies often use gluten meters to inspect during the production process to distinguish the types of flour and give production suggestions. Therefore, we only need to select the required special powder to meet the demand.
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