Features: High protein flour has a high protein content (12-14%), so it has a strong gluten. It is more active and smooth itself, and it is not easy to clump in the hand.
Uses:
Mostly used to make elastic and chewy bakery products like bread, pizza crust, lasagna and noodles.
Substitutes:
You can use plain flour instead of high-gluten flour to make bread, but the amount of water should be reduced. Because the water absorption capacity of plain flour is weaker than that of high-protein flour. It is recommended that you use two-thirds of the water when you use it, and then add it slowly, so that it is manageable.