1.
all-purpose flour; medium-gluten flour
Wheat flour with a medium protein (gluten) content, between cake flour and bread flour. Typically used for udon noodles, takoyaki, and some baked goods.
Japanese wheat flour is classified by protein content into three main grades. 中力粉 sits in the middle and is the standard flour for udon, somen, and similar noodles.
Flour grades
- 薄力粉: cake flour (low protein) — tempura batter, cakes, cookies
- 中力粉: medium flour — udon, takoyaki, okonomiyaki
- 強力粉: bread flour (high protein) — bread, pizza dough
Note that Japanese 中力粉 is closer in protein content to European "plain flour" than to American all-purpose flour, which is closer to a blend of 薄力粉 and 中力粉.