Medium gluten flour is also called refined white flour. According to the American Wheat Food Committee, medium gluten flour is the most commonly used flour. It is a mixture of soft wheat and hard wheat and is suitable for many baked goods. Medium gluten meal is the source of concentrated vitamin B(B 1 (thiamine), B2 (riboflavin), B3 (nicotinic acid and folic acid) and iron. 95% of the refined white flour sold in the United States is fortified, which means that the nutrition of wheat is removed in the milling process and then added to the flour.

2. Bread flour

Bread flour is very similar to medium gluten flour, the biggest difference is that the gluten content of bread flour is more than that of medium gluten flour. According to the inference of the Wheat Food Committee, flour with high gluten content is more suitable for making yeast bread. For this reason, bread flour is mainly supplied to enterprises for making commercial baking (but it can also be bought in most grocery stores). According to The Huffington Post, bread flour contains more protein than gluten.

3. Cake powder

According to the Huffington Post, cake flour is finely ground from soft wheat, giving it a silky texture. Cake powder contains less protein, and is widely used in all kinds of baked goods, especially cakes, biscuits and instant bread. The starch content of cake flour is high, but the protein content is lower than that of bread flour, which means that the food made of cake flour is generally soft and fine. According to the Wheat Food Committee, you can measure out two cups of medium-gluten flour, then remove two tablespoons and replace them with two tablespoons of corn starch, which is equivalent to one cup of cake flour.

4. Low-gluten flour

Low-gluten flour is made from soft wheat and is usually finer than medium-gluten flour. Its characteristics are between cake powder and medium gluten powder, and it is usually used for making cakes and baking. The Wheat Food Committee says it can also be used to make salty biscuits, cakes and cookies. The protein content of low-gluten flour is higher than that of cake flour, but the starch content is lower.