Bread flour is reputed to be used for making bread, while wheat flour is relatively more widely used. Bread flour and flour are two kinds of flour with different characteristics, which are significantly different. They are all different in terms of raw materials, types, and application fields.
1. Rooting difference
The raw material of bread flour is hard wheat, and the raw material of ordinary flour is wheat; Bread flour is made from hard wheat, and the noodles have high ingredients. Noodles have high cost performance ratio, great extensibility, good extensibility and large bubble volume. Bread powder belongs to high refined flour.
2. Nuance difference
Wheat flour is a kind of powder made from wheat. According to the protein content of wheat flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten free flour.
3. Different application categories
Wheat flour is the key to making steamed buns and fried dough sticks. Xiaolongbao is a kind of food that is made by evenly mixing wheat flour with water and sugar, adding meat, vegetables, bean paste and other fillings, and cooking according to the cage drawer after mellowing. The shape of the finished product is hemispherical. In the middle and lower reaches of the Yangtze River, Xiaolongbao is generally called steamed bun. Deep fried dough sticks are a kind of long history Han pastry. They are long and hollow fried food. They taste crisp and tenacious. They are one of the earliest in Chinese tradition. Many people mistakenly believe that in the Song Dynasty, Qin Hui murdered Qi Jiguang. Folk custom expressed anger according to the noodle food (fried juniper), which is similar to fried fritters. It is regarded as the origin of fried fritters. In fact, fried fritters are far earlier than the Song Dynasty. Actual stage ineligibility certificate.
Bread flour is made from hard wheat, and the noodles are high in composition, generally controlled between 32.5% and 34.0%. Noodles have high cost performance ratio, great extensibility, good extensibility and large bubble volume, mainly used for making bread. Overseas development trend has been to toast bread flour, hamburger flour, fried bread flour, etc.
