学习了。
我看得头头晕了，直接问一句——做凉皮用哪种粉呢？德语又怎么说哩？谢谢哇{:6_402:}
刚搜到这个帖子，自己查了一下，550是低筋蛋糕粉，1050才是高筋面包粉，405是中筋粉。
打算找低筋面粉才GOOGLE出来的这个帖子，发现大家都没有定论。最后还是在WIKIPEDIA找到了答案。
In general, as the extraction rate of the flour increases, so do both the protein and the ash content. However, as the extraction rate approaches 100% (whole meal), the protein content drops slightly, while the ash content continues to rise.
The following table shows some typical examples of how protein and ash content relate to each other in wheat flour:
Ash Protein Wheat flour type
US German French
~0.4% ~9% pastry flour 405 40
~0.55%~11% all-purpose flour 550 55
~0.8% ~14% high gluten flour 812 80
~1% ~15% first clear flour 1050 110
>1.5% ~13% white whole wheat 1600 150
This table is only a rough guideline for converting bread recipes. Since flour types are not standardized in many countries, the numbers may differ between manufacturers.
所以405应该就是低筋面粉
mark，学习！～～～～～～～
哇，学了好多知识，谢谢各位ZDJM啦啦~~
不过个人以为，高低都是相对而言的，不一定非要准确贴标签，只要知道了大概的原理，含蛋白多的自然含面筋就多，所以自然没有办法作出蓬松蓬松的赶脚，如果家里有的是高的粉，对一定比例的土豆粉之类的和成低的粉就是了：】反正失败上几次就成功啦~~~{:2_227:}
我从英国带来的面粉包饺子味道很好，用完了．
我买了德国４０５面粉包饺子．口感差的太多，太难吃了，４０５应该归于低筋
感觉５５０会合适些，下次买５５０的试试．
葡萄仔 发表于 2007-11-14 16:43 static/image/common/back.gif
高筋粉 :cool:
葡萄版，550是高筋面粉？？！！那是蛋糕卷是高筋做还是低筋做了？？OH NO...我家一直有405的，但看到你的图片上是550还特意买回来做蛋糕卷{:5_350:} 我一直以为550是低筋{:5_382:}
小小胆小鬼 发表于 2012-7-8 12:42 static/image/common/back.gif
葡萄版，550是高筋面粉？？！！那是蛋糕卷是高筋做还是低筋做了？？OH NO...我家一直有405的，但看到你的 ...
这个有个扫盲贴，自己看看吧： http://www.dolc.de/forum.php?mod=viewthread&tid=1499472&extra=page%3D1%26filter%3Dtypeid%26typeid%3D1%26typeid%3D1