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（面包粉、强力面粉）是指平均蛋白质含量约为13.5%的面粉。通常，它可以称为蛋白质含量超过11.5％的高筋面粉。高筋面粉色泽较深，比较活跃、光滑，用手不易结块。 由于其蛋白质含量高，具有强筋性，常用于制作具有弹性和耐嚼性的面包和面条。在西式糕点中，多用于松饼（千层）和奶油空心蛋糕（泡芙）。在蛋糕中的使用仅限于高成分水果蛋糕
Malaysia
