Whole wheat flour has higher water absorption and more active enzymes than ordinary high-gluten flour, and its fermentation speed will be slightly faster than ordinary flour. The difference between whole wheat flour and high gluten flour lies in its use, properties and feel.

The difference between the two is that:

First, the purpose.

Whole wheat flour is mainly used to make whole wheat steamed bread, bread, whole wheat cake and other coarse grains. Compared with high gluten flour, the water absorption of whole wheat flour is lower.

High gluten flour is mainly used to make bread, muffins, dumpling wrappers, noodles and other tough pasta snacks.

Second, in nature.

Whole wheat flour is a product made of whole wheat by grinding and sieving, and retains the endosperm, bran and germ in the same proportion as the original whole wheat. Whole wheat flour is rich in nutrition and is a natural and healthy nutritious food.

High-gluten flour refers to flour with an average protein content of about 13.5%. Generally, flour with a protein content of more than 1 1.5% can be called high-gluten flour.

Flour with protein content of 1 1.5%- 14% has a water absorption of about 65%, and has strong gluten and viscosity, which is suitable for making bread, pizza and other foods with heavy taste.