The main difference between high-gluten and low-gluten flour is the difference in protein content. High-gluten flour has a higher protein content, usually more than 12.5%, which allows it to form more gluten, making the dough more elastic and malleable. Low-gluten flour, on the other hand, contains lower protein, usually less than 10%, so less gluten is formed and the dough is relatively soft.
For bread, strong flour is a better choice. This is because the strong elasticity and ductility of high gluten flour can support the expansion of bread during fermentation and baking, making the bread larger and softer. At the same time, the gluten structure formed by the strong flour can also make the bread more chewy and taste better.
