How to turn all-purpose flour into high-gluten flour
In daily baking, the gluten content of flour directly affects the taste of the finished product. High-gluten flour is suitable for making bread, pizza and other foods that require strong gluten, while medium-gluten flour (ordinary flour) is more commonly used for steamed buns, steamed buns, etc. If you only have all-purpose flour on hand, how can you increase the gluten content through simple processing? The following is a comparison of solutions and structured data that have been hotly discussed across the Internet in the past 10 days.
1. The core differences between medium-gluten and high-gluten flour
| indicator | all-purpose flour | High gluten flour |
|---|---|---|
| protein content | 9%-11% | 12%-14% |
| gluten forming ability | medium | Strong |
| Common uses | Steamed buns/dumpling wrappers | Bread/Ramen |
2. 3 scientific methods to improve muscle strength
Method 1: Add gluten (recommended index ★★★★★)
| Proportion | Operation steps | Effect |
|---|---|---|
| Every 100g all-purpose flour + 15g gluten flour | 1. Mix the dry powder evenly 2. Sieve twice | Protein content increased to 13% |
Method 2: Salt + ice water kneading method (recommended index ★★★☆☆)
| Proportion | Operation steps | Things to note |
|---|---|---|
| Every 100g flour + 1g salt | 1. Knead the dough with ice water (4℃) 2. Knead the dough for more than 30 minutes | Need to cooperate with long-term awakening |
Method 3: Whey protein replacement method (recommended index ★★☆☆☆)
| Proportion | cost | limitations |
|---|---|---|
| Every 100g flour + 10g whey protein powder | About 2.5 yuan/time | May affect fermentation speed |
3. Comparison of measured data across the entire network
| method | success rate | Time consuming | cost increase |
|---|---|---|---|
| Gluten powder addition method | 92% | 5 minutes | +30% |
| Salt kneading method | 68% | 40 minutes | Basically the same |
| whey protein method | 57% | 15 minutes | +250% |
4. Expert advice
1.emergency alternative: The method of adding gluten is preferred. Adding 75g of gluten to every 500g of all-purpose flour can reach the special bread flour standard.
2.cost control techniques: Online shopping of food-grade gluten (50 yuan/kg) saves 60% compared to buying in bakery stores
3.Key points of operation: No matter which method is used, the dough must reach the "glove film" state to be considered a success.
5. Common misunderstandings
× Wrong approach: Simply increasing the kneading time (exceeding 50 minutes will destroy the gluten)
× Misconception: Adding eggs can increase gluten (actually it mainly affects color and fluffiness)
√ Correct posture: Using a kitchen machine can increase efficiency by 20%
Through the above methods, all-purpose flour is fully capable of doing the job of high-gluten flour. According to actual measurements by netizens, when the improved flour is used to make toast bread, the difference between the finished product and professional high-gluten flour is less than 15%, which fully meets the needs of home baking.
check the details
check the details
en
