面(mian)(mian)粉(fen)大致分(fen)為(wei)三種(zhong)類型，面(mian)(mian)筋(jin)粉(fen)供應，根據面(mian)(mian)筋(jin)分(fen)類。它們(men)是高(gao)筋(jin)，中筋(jin)和低(di)筋(jin)面(mian)(mian)粉(fen)。所(suo)謂的(de)(de)麩質(zhi)是面(mian)(mian)粉(fen)中的(de)(de)蛋白質(zhi)含(han)量。高(gao)筋(jin)面(mian)(mian)粉(fen)通常有更多的(de)(de)面(mian)(mian)包，每個人都(dou)吃(chi)吐。局長(chang)之所(suo)以吸引這(zhe)么多是因為(wei)里面(mian)(mian)有高(gao)蛋白質(zhi)。如果用含(han)有較低(di)蛋白質(zhi)含(han)量的(de)(de)中筋(jin)面(mian)(mian)粉(fen)代替(ti)，它將更像是法(fa)式面(mian)(mian)包。味道非常明顯。然后中筋(jin)面(mian)(mian)粉(fen)是常見的(de)(de)超市出售中筋(jin)面(mian)(mian)粉(fen)，這(zhe)種(zhong)面(mian)(mian)粉(fen)相對較少用于烘焙，谷元粉(fen)面(mian)(mian)筋(jin)粉(fen)，但并不是沒有用中等面(mian)(mian)筋(jin)制作(zuo)甜點，中國甜點使用更多（做(zuo)蛋白酥皮）。

全(quan)麥(mai)(mai)(mai)(mai)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)是(shi)從(cong)全(quan)麥(mai)(mai)(mai)(mai)小麥(mai)(mai)(mai)(mai)中(zhong)碾磨出來的(de)(de)，不(bu)(bu)會(hui)(hui)篩(shai)出麩皮(pi)。富(fu)含維生素(su)(su)B1，B2，B6具(ju)有很高(gao)(gao)的(de)(de)營養價值。由于麩皮(pi)含量高(gao)(gao)，100％全(quan)麥(mai)(mai)(mai)(mai)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)制成的(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)尺寸較(jiao)小，紙(zhi)巾較(jiao)厚，面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)不(bu)(bu)夠(gou)堅固。我們吃太(tai)多全(quan)麥(mai)(mai)(mai)(mai)會(hui)(hui)增加(jia)身體消化(hua)系統的(de)(de)負(fu)擔，所以使(shi)用時加(jia)入全(quan)麥(mai)(mai)(mai)(mai)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)，加(jia)入一些高(gao)(gao)筋(jin)(jin)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)來改善面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)的(de)(de)味道(dao)。建議一般全(quan)麥(mai)(mai)(mai)(mai)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)，全(quan)麥(mai)(mai)(mai)(mai)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)：高(gao)(gao)筋(jin)(jin)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)=4：1，這樣面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)的(de)(de)口(kou)感和(he)質(zhi)地會(hui)(hui)更好(hao)。有人會(hui)(hui)問，面(mian)(mian)(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)粉(fen)(fen)多少錢一斤，上(shang)(shang)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)不(bu)(bu)是(shi)關于高(gao)(gao)筋(jin)(jin)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)，高(gao)(gao)筋(jin)(jin)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)是(shi)用來做面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)的(de)(de)。事實上(shang)(shang)，面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)粉(fen)(fen)不(bu)(bu)等于高(gao)(gao)筋(jin)(jin)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)。將所謂的(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)粉(fen)(fen)末添加(jia)到面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)中(zhong)以改善面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)的(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)制作性能。麥(mai)(mai)(mai)(mai)芽，維生素(su)(su)和(he)麩質(zhi)可(ke)以增加(jia)蛋(dan)白質(zhi)的(de)(de)含量，從(cong)而可(ke)以更容易(yi)地制作面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)。結果，出現(xian)了(le)蛋(dan)白質(zhi)含量為14-15％的(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)，從(cong)而可(ke)以制作更大的(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)包(bao)(bao)(bao)。

由熱(re)(re)水(shui)(shui)(shui)(shui)(shui)面(mian)(mian)(mian)(mian)團(tuan)制(zhi)(zhi)成的(de)(de)(de)食物(wu)熱(re)(re)水(shui)(shui)(shui)(shui)(shui)面(mian)(mian)(mian)(mian)團(tuan)也(ye)稱為沸水(shui)(shui)(shui)(shui)(shui)面(mian)(mian)(mian)(mian)團(tuan)或熱(re)(re)面(mian)(mian)(mian)(mian)條。地表(biao)水(shui)(shui)(shui)(shui)(shui)溫一(yi)(yi)般為60-100度。由于熱(re)(re)水(shui)(shui)(shui)(shui)(shui)的(de)(de)(de)作用(yong)(yong)，面(mian)(mian)(mian)(mian)粉中(zhong)的(de)(de)(de)蛋白質(zhi)凝(ning)固和(he)(he)分解水(shui)(shui)(shui)(shui)(shui)，面(mian)(mian)(mian)(mian)筋被破壞(huai)，淀粉吸收大量的(de)(de)(de)水(shui)(shui)(shui)(shui)(shui)并(bing)膨脹成糊狀，分解單糖和(he)(he)二糖，從而(er)形(xing)成熱(re)(re)水(shui)(shui)(shui)(shui)(shui)面(mian)(mian)(mian)(mian)團(tuan)。該產(chan)(chan)品半(ban)透明(ming)，顏色較(jiao)差，但味道細(xi)膩，甜味濃郁，加(jia)熱(re)(re)容(rong)(rong)易(yi)成熟。熱(re)(re)水(shui)(shui)(shui)(shui)(shui)面(mian)(mian)(mian)(mian)條適用(yong)(yong)于制(zhi)(zhi)作蒸餃，燒麥，鍋(guo)(guo)貼，油餅(bing)等。制(zhi)(zhi)備熱(re)(re)水(shui)(shui)(shui)(shui)(shui)面(mian)(mian)(mian)(mian)團(tuan)的(de)(de)(de)方法是將(jiang)面(mian)(mian)(mian)(mian)粉倒入(ru)鍋(guo)(guo)中(zhong)，加(jia)熱(re)(re)水(shui)(shui)(shui)(shui)(shui)制(zhi)(zhi)備熱(re)(re)水(shui)(shui)(shui)(shui)(shui)面(mian)(mian)(mian)(mian)團(tuan)（60-100）用(yong)(yong)面(mian)(mian)(mian)(mian)團(tuan)棒(bang)，澆水(shui)(shui)(shui)(shui)(shui)，青(qing)島面(mian)(mian)(mian)(mian)筋粉，攪拌，快速攪拌，特(te)別是在(zai)冬天。敏捷(jie)，為了(le)使(shi)臉部均勻煮熟。所用(yong)(yong)的(de)(de)(de)水(shui)(shui)(shui)(shui)(shui)量應在(zai)制(zhi)(zhi)備過程中(zhong)混合一(yi)(yi)次(ci)，并(bing)且在(zai)結塊后(hou)(hou)(hou)不(bu)(bu)能(neng)調節。因為在(zai)結塊后(hou)(hou)(hou)很難得(de)到，所以補充了(le)加(jia)熱(re)(re)的(de)(de)(de)水(shui)(shui)(shui)(shui)(shui)。如果它(ta)(ta)太(tai)軟（水(shui)(shui)(shui)(shui)(shui)太(tai)多），重新混合粉末并(bing)重新混合，它(ta)(ta)不(bu)(bu)容(rong)(rong)易(yi)和(he)(he)好(hao)，它(ta)(ta)也(ye)影響面(mian)(mian)(mian)(mian)團(tuan)的(de)(de)(de)性質(zhi)，并(bing)且它(ta)(ta)在(zai)吃時粘到牙齒上。后(hou)(hou)(hou)一(yi)(yi)次(ci)，表(biao)面(mian)(mian)(mian)(mian)必須撒(sa)上冷水(shui)(shui)(shui)(shui)(shui)然后(hou)(hou)(hou)揉成面(mian)(mian)(mian)(mian)團(tuan)。它(ta)(ta)是使(shi)產(chan)(chan)品吃，而(er)不(bu)(bu)是粘。在(zai)面(mian)(mian)(mian)(mian)團(tuan)很好(hao)之后(hou)(hou)(hou)，需要將(jiang)其切成小塊以使(shi)其干(gan)燥，從而(er)釋放(fang)熱(re)(re)量。冷卻(que)后(hou)(hou)(hou)，蓋上濕布條使(shi)用(yong)(yong)。