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做包子馒头的面粉是低筋面粉吗

更新时间: 2020-07-06 00:00:00     

做包子馒头应采用中筋粉;高筋面粉:它的内部的蛋白质含量高,形成的面筋就会更多,一般制作面包都会选高筋面粉,所以作出来的面包就会有韧性,有嚼劲;中筋面:中筋面粉体质半松散,筋度及黏度较均衡,一般中式点心里都会用到,适合制作馒头、包子、烧饼、芝麻球等吃起来软而且劲道的面食点心;低筋面粉:蛋白质含量低,所以形成的面筋少,常用来制做蛋糕和饼干,会非常松软酥脆。

关键词: 包子 馒头 面粉

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