High-gluten flour (bread flour, strong flour) refers to flour with an average protein content of about 13.5%. Usually, it can be called high-gluten flour with a protein content of more than 11.5%. High-gluten flour has a darker color, is more active and smooth, and is not easy to form lumps by hand.
Due to its high protein content, it has strong gluten and is often used to make bread and noodles with elasticity and chewiness. In western cakes, it is mostly used in muffins (thousand layers) and cream hollow cakes (puffs). Use in cakes is limited to high-ingredient fruitcakes.
高筋面粉（bread flour、strong flour)指蛋白质含量平均为13.5%左右的面粉，通常蛋白质含量在11.5%以上就可叫做高筋面粉。高筋面粉颜色较深，本身较有活性且光滑，手抓不易成团状。
因蛋白质含量高，所以筋度强，常用来制作具有弹性与嚼感的面包、面条等。在西饼中多用于在松饼（千层酥）和奶油空心饼（泡芙）中。在蛋糕方面仅限于高成分的水果蛋糕中使用。
