bread flour
高筋面粉· gao jin mian fen
Taste & Role
Provides the structural backbone for baked goods and doughs that need a strong, elastic gluten network. In Chinese recipes it is used for hand-pulled noodles, chewy steamed buns, springy dumpling wrappers, and any preparation where a bouncy, resilient texture is desired.
What it is
Bread flour, known in Chinese as high-gluten flour, is a wheat flour milled from hard wheat with a higher protein content, typically 12 to 14 percent. The extra protein develops more gluten when kneaded, giving dough exceptional strength and elasticity. It is the standard flour for yeast breads and is also prized in Chinese cooking for chewy noodles and buns.
Nutrition
per 100 g- Calories
- 363 kcal
- Protein
- 14.3 g
- Total fat
- 1.65 g
- Carbs
- 72.8 g
- Fiber
- —
- Sodium
- 3 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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