不斷收到不少留言和電郵，重重複複被問及這個問題：到底高筋粉，中筋粉和低筋粉有甚麽分別？每種麵粉用來做甚麽最好？
這三種麵粉，基本上是從小麥 (wheat) 磨成的粉末。很難從表面看出有甚麽分別來。富經驗的師傅，可能一摸上手就知道。我們只是一般住家煮食一族，實在很難分辨。不同地區所用的名稱又不同，怎知買對麵粉呢？
如果你住在澳洲，到超市去多見賣的是plain flour, 一些地區叫 all purpose flour，即『中筋粉』。如果大家看簡易食譜blog上做的湯種麵包，就見到需要用高筋粉。做戚風蛋糕，就用低筋粉。怎麼有高、中、低筋粉之分別呢？
其實是跟麵粉中所含的蛋白量而定。三種麵粉所含的蛋白質份量不同，令製成品的質感也有分別。
高筋粉（bread flour
）：蛋白質含量約由 12.5% 至 13.5%。通常蛋白質含量在 11.5%以上都可叫做高筋麵粉。蛋白質含量高，因此筋性強，多用來做麵包等。
中筋粉 (plain flour/all purpose flour
)：蛋白質含量約 9％至 12％左右。多用於製作中式點心: 如包子、饅頭, 中式麵食，餃子皮等。
低筋粉 (cake flour)：
蛋白質含量約 7％至 9％，筋性比較低。適合做一些鬆軟蛋糕，例如戚風蛋糕。
每個地區的名稱叫法各有不同，怎知是否找對了所需要的麵粉呢？
可以簡單地這樣做：看看麵粉的包裝上面，寫著的材料含量說明，如見到包裝紙上說明 100克麵粉中含多少克蛋白質，就很容易分辨是屬於甚麽麵粉（如圖示）：
含蛋白質12.5克，就是高筋粉。
含蛋白質9.8克，就是中筋粉。
含蛋白質7克，就是低筋粉。
也有讀者和fans 問，如找不到低筋粉做戚風蛋糕，怎辦？有沒有其他辦法？
有些地區，的確很難找到低筋粉的。可以用中筋粉和粟粉（玉米粉）徹底混合，然後使用。中筋粉和粟粉的比例是 4:1. 例如食譜中用100克低筋粉，就可以用80克中筋粉加上20克粟粉代替。由於粟粉沒有筋性，混合後的麵粉就降低筋性了。如想筋性再低一些，就把多些中筋粉換成粟粉。反之，要挺身一些的話，就不加那麽多粟粉。
例如做鬆餅，waffle這類點心，本可用中筋粉做，但如果想質感更軟綿，就可改用低筋粉吧。但要小心，不是每種點心，可隨意轉用低筋粉的。煮食可算是一門藝術，可以千變萬化的。自己動動手去試驗，很快會掌握到的。
祝大家煮得開心和成功！
30 comments:
Do you have this in the english version yet?
@ Michelle Chin:
Will do it later. :)
咁如果做意大利粉, 應該用邊種麵粉呢?
@Pill：
做意大利粉通常用中筋粉 plain flour. :)
極之極之實用,多謝充心多謝你既指教!
請問做梳乎厘應該用那一類粉？ 高筋、中筋還是低筋？
Thank you very much!
@pepitoleung:
不用客氣。如果幫到大家，就最開心。
@匿名：
用中筋粉就可以了～
谢谢您的资讯,很实用哦...也很享受您的blog.
@Mary:
看見你這樣說，很開心呢～
请问Christine 有没有汤种软式和硬式的猪仔包配方?
谢谢!
@大皇兔：
不好意思，還沒有呢。
Hi Christine,
Need your help here. I have bought wrong flour.
The recipe required plain flour / multipurpose flour, and i have bought superfine flour (aka cake flour).
The recipe is "Quiche" recipe.
How not to waste my cake flour, and able to use it as similar to plain flour?
Thanks.
Amanda P
@amanny:
It's quite hard to turn cake flour into plain flour. Do you have any bread flour/high gluten flour? Mix some into it, it might work. Or the other way.....Do you like baking cakes? You can use the cake flour to make some delicious cakes/desserts, they won't be wasted.
Do you know if I can buy all these flour in coles or IGA? I hardly see cake flour in coles.
Thanks
KK
thanks for the info. loved it! @amanda
hey christine,
i am just wondering where can you get 高筋粉 in australia, cause i seldom see them in coles or woolies
@匿名:
I got the bread flour from Coles. Woolworths stocks some as well.
thanks for the info christine =)
hi,
我整左個普通旦糕 (sugar,cake flour,eggs, baking pwd) , 幾好, 但略嫌好散 (切開無問題, 一食就周地都係碎....)
請問係咩問題呢?
thanks
@sandy:
可能是因為乾和濕材料比例不對，乾的材料太多，就會很散。
HI Christine:
請問粟粉係指corn flour定係corn starch??
@Ruby：
我在澳洲這裏叫 corn flour, 美國叫 corn starch, 雖然兩者含量不完全相同，但很接近。
just wanted to say thank you so much for all the information and you're great recipes! I LOVE YOUR BLOG :)
Hi, Christine
剛剛讀到呢篇，實在太好啦！響 Auckland 搵唔到低粉，後來請教朋友先知道外國好多地方都冇低粉，朋友話照用普通麵粉代替都可以，試做出嚟係唔夠鬆軟。依家好啦，下次識自己溝低粉。Thanks a lot ^_^
but it was Hi Christine,
Thanks for your sharing & it is very useful for us especially the pastry lover beginner like me.
I tried on baking cream puff unsuccessful for twice. I using superfine flour & no skip step from recipe in book.
Pls advice is that I used to the wrong flour? Is the superfine flour consider cake flour & also knows as plain flour? Cos the packaging behind indicated the protein containt is 9%.
Thank you in the advance for the explaning.
@匿名:
If the ingredient label says it contains 9% of protein, it's considered as plain flour.
Cake flour contains less than 9%.
Concerning what kind of flours to be used, it depends on what you're going to make.
For making cream puffs, plain flour is ok.
Hi Christine
請問生粉係唔係粟粉呀？
@juju:
生粉是馬鈴薯粉 Potato Starch, 粟粉是粟米粉 corn starch. 兩種不同的粉，但煮中式餸菜可以用其中一種做勾茨（埋獻）的。
This is so helpful. I learn how to bake and all the terms in English so when I have recipes in Chinese, I am confused. Thank you so so mush for making this clear.
張貼意見