How to make high-gluten flour
High-gluten flour is a commonly used ingredient in baking, especially suitable for making bread, pizza and other foods that require strong gluten. This article will introduce in detail the method of making high-gluten flour, and provide you with a comprehensive guide based on hot topics and hot content on the Internet in the past 10 days.
1. Basic concepts of high-gluten flour
High-gluten flour refers to flour with a protein content of more than 12.5%. It is characterized by high gluten strength and is suitable for making foods that require fermentation and stretching. Here's how bread flour compares to other flours:
| Flour type | protein content | Applicable food |
|---|---|---|
| High gluten flour | 12.5% or more | Bread, pizza |
| all-purpose flour | 9%-12% | Steamed buns and dumplings |
| Low gluten flour | Below 8% | cakes, biscuits |
2. How to make high-gluten flour
1.Choose high quality wheat: The production of high-gluten flour starts with the selection of wheat. Durum wheat has high protein content and is an ideal raw material for making high-gluten flour.
2.Cleaning and moisturizing: Wheat needs to be cleaned to remove impurities, and then moistened to allow moisture to penetrate evenly for subsequent grinding.
3.Grinding and screening: Wheat is ground and sieved through multiple stages to extract the part with high protein content. The following are the key parameters in the grinding process:
| steps | Equipment | purpose |
|---|---|---|
| coarse grinding | Crusher | Preliminary crushing of wheat |
| finely ground | grinding mill | Refined wheat grains |
| Screening | Powder sifting machine | Separate high-gluten parts |
4.Packaging and storage: The finished high-gluten flour needs to be sealed and packaged to avoid moisture and stored in a cool and dry place.
3. The relationship between hot topics on the Internet in the past 10 days and high-gluten flour
Recently, healthy eating and home baking have become hot topics, and many netizens are concerned about how to make high-gluten flour at home. The following is the hot content in the past 10 days:
| hot topics | Related content |
|---|---|
| healthy eating | The low-sugar properties of high-gluten flour have attracted attention |
| home baking | Tutorial on homemade high-gluten flour goes viral |
| food safety | Increased demand for high-gluten flour without additives |
4. Tips for using high-gluten flour
1.Kneading the dough: High-gluten flour needs to be fully kneaded to activate the gluten and form a strong network structure.
2.Fermentation control: Fermentation time needs to be adjusted according to temperature and humidity, usually 1-2 hours.
3.Baking temperature: The recommended baking temperature for bread and other foods is between 180-200℃.
5. Frequently Asked Questions
1.Can high-gluten flour replace all-purpose flour?Yes, but the amount of water and kneading time need to be adjusted.
2.How to judge the quality of high-gluten flour?High-quality protein content is high, the color is natural, and there are no impurities.
3.An easy way to make high-gluten flour at home?Plain flour and gluten can be mixed in proportion.
With the above steps and tips, you can easily make high-gluten flour at home and enjoy healthy baking!
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