High gluten flour is highest in protein, with about 12 percent, and is coarser and more absorbent. It is also the most expensive. Medium gluten flour has more than 10 percent protein, while low gluten flour has more than seven percent.
依其韌度和性質，製作冷水麵食多用高筋或中筋粉，燙麵食品和醱酵麵食亦同，膨大劑發鬆麵食多用低筋粉；酥皮麵食用中筋和低筋粉。