The difference between fried dough stick powder and flour

There are some differences between fried dough stick flour and flour, but many people are not clear about the specific differences. In fact, there are many types of flour, but flour is mainly a powder made from wheat, and it contains very high protein. Therefore, if people consume flour in moderation, they can supplement the protein and some nutrients needed by their bodies.

Flour is a powder made from ground wheat. According to the protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour.

Flour (wheat flour) is the staple food in most parts of northern China. Foods made from flour are of various types and have different flavors.

High-gluten flour: It is darker in color, more active and smooth, and does not easily clump together when held by hand; it is more suitable for making bread and some puff pastry, such as Danish pastry. In western cakes, it is mostly used in muffins (Thousand-Layer Puff) and cream hollow biscuits (Puffs). In cakes, it is limited to use in high-ingredient fruit cakes.

Medium-gluten flour: milky white in color, between high-gluten and low-gluten flour, with a semi-loose texture; it is generally used in Chinese dim sum, such as buns, steamed buns, noodles, etc. (Note: Generally, all flours sold in the market without special instructions can be regarded as all-purpose flour. And this type of flour packaging will usually indicate that it is suitable for making buns, dumplings, steamed buns, and noodles)

Low-gluten flour: It is white in color and easy to form a ball when grabbed by hand; the protein content of low-gluten flour is around 8.5% on average. It has low protein content and less gluten, so its gluten is also weak. It is more suitable for making cakes, sponge cakes, biscuits, tart crusts and other Western pastries that require a fluffy and crispy texture.

To put it more simply, grab a handful of flour with your hand, then squeeze it into a ball with your fist, then release it, and gently weigh the dough. If the dough falls apart quickly, it is high-gluten flour; if the dough can maintain its shape when it is gently weighed, it is low-gluten flour.

Wheat kernels are mainly composed of three parts: the bran wrapped around the outside accounts for about 18%-25% of the kernel weight; the germ on which the kernels rely for germination accounts for only 1%-2%; and the endosperm accounts for about 80%. There is also a layer of endosperm connecting the endosperm and the bran. Wheat grains are processed through the milling process to separate the bran, germ and endosperm, and the endosperm is ground into flour for human consumption. Flour processing is a physical separation process that does not change the original chemical properties of wheat endosperm and the rheological properties of the dough after mixing with water.