flour with a protein content between roughly 9% and 11%, used for making noodles, dumplings, and various breads

low-gluten flour with a protein content of around 7-10%, typically used for cakes, pastries, and biscuits; whiter in color than [[高筋面粉|高筋麵粉|gao1 jin1 mian4 fen3]] or [[中筋面粉|中筋麵粉|zhong1 jin1 mian4 fen3]]

flour or starch made from wheat that has had the gluten removed; wheat starch

strong or hard wheat flour with a high protein content, used for making bread or deep-fried dough sticks