Low-gluten flour and high-gluten flour are two types of flour that differ in their gluten content. Here are some differences between the two:
1. Gluten content: The main difference between low-gluten flour and high-gluten flour is the gluten content. High-gluten flour has a higher percentage of gluten than low-gluten flour.
2. Protein content: Gluten is a protein, so it's no surprise that high-gluten flour has a higher protein content than low-gluten flour. High-gluten flour typically has around 14% protein, while low-gluten flour has around 9-11%.
3. Uses: Because high-gluten flour has more gluten and protein, it's better suited for making bread, pizza dough, and other baked goods that require a lot of structure and rise. Low-gluten flour, on the other hand, is better for more delicate baked goods, like cakes, cookies, and pastries.
4. Texture: The higher gluten content of high-gluten flour also gives baked goods a chewier texture, while low-gluten flour will produce a more tender crumb.
5. Availability: In general, high-gluten flour is less widely available than low-gluten flour, and can be more expensive to purchase.
In summary, the main difference between low-gluten flour and high-gluten flour is their gluten and protein content. These differences affect their uses and the texture of baked goods made with each type of flour.
