Also known as wheat flour.After being milled, wheat becomes flour, also called wheat flour.Based on the amount of protein content, we can classify flour into high-gluten flour (HighGlutenFlour), medium-gluten flour (MiddleGlutenFlour), and low-gluten flour (LowGlutenFlour). 1 High-gluten flour (10.5-13.5) for bread; 2 Medium-gluten flour (8.0-10.5) for noodles and pastries; 3 Low-gluten flour (6.5-8.5) for pastries and dishes.1 First-grade flour (7.20.32) for low-gluten flour in pastries 2 First-grade flour (12.70.43) for high-gluten flour in bread 3 First-grade flour (10.70.45) for high-gluten flour
