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.
Mostly used to make elastic and chewy bakery products like bread, pizza crust, lasagna and noodles.
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.