The protein content of low-gluten flour is about 6.5%, and the protein content of different brands of flour will be slightly different. The lower the protein content, the less absorbent the flour is. Therefore, if the same formula ratio is used, the dough with low-gluten flour will be softer, and the baked biscuits will be crisper; the dough with high-gluten flour will be harder, and the baked biscuits will be relatively harder.
The protein content of high-gluten flour is higher than 12%, and it has strong water absorption. If you feel that the dough is soft when making biscuits, you want to increase the hardness of the dough, or you want to make the biscuits easier to shape after baking, you can directly replace the low-gluten flour with high-gluten flour, but if you need to change the quality significantly, you need to directly Adjust recipe ratios.
whole wheat flour
The closer it is to the bran, the higher the protein content, the higher the relative ash content, and the flour color will not be too white. Whole wheat flour is made from whole grains, so it is higher in protein and more absorbent than high-gluten flour. Most of the commercially available whole wheat flour is made by grinding the endosperm and bran separately and then mixing them in different proportions, so the quality of different brands of whole wheat flour will be slightly different.
Through the explanation of the editor of the wheat milling machine factory, everyone has a better understanding. If you want to make biscuits, it is recommended to use low-gluten flour. Its dough is soft and suitable for biscuits.