高筋面粉：（Bread Flour，Strong Flour）
在上海：在国内至少在上海，不太容易找到高低粉。超市大卖场的家用面粉名称很多，但是不统一。例如：富强粉，特技一等粉，精制粉，特技精制粉等等。袋子上只写合适饺子，面条或者馒头，没有标示面粉筋度与蛋白质含量。大家可能难以从外观上判断筋度。事实上，这些面粉应该都是属于中筋粉，上海贵州路83 号的食品一店调味品柜台有卖高低粉。在大型百货公司的楼下超市应该也能找到，那里进口的东西比较多。
在美国：（Bread flour , strong flour )
一般超市都有售。通常是 纸袋包装。每包大约5 磅左右。名字叫bread flour 或者 Flour for bread ,放在Baking Needs的货架上很容易找到。
在英国：(名字叫bread flour)
任何大型超级市场都有售。如：Asda , Tesco .Morrisons 和 Sainsbury。 如购买其超市出品的面粉，比其他著名的品牌便宜。大约是19 至40 P(英镑）/1 kg 至1.5 kg
在法国：( farine de boulangerie ,farine supreme)
以Francine 牌子为例，Farine supreme 的蛋白质含量每100g 有10.7 g .合适做派，pizza ，brioche 等。
在德国：( Nr.550)
一般超市都有。德国的面粉种类是按标号区别的。550 号的面粉筋度较高。比较合适烘制面包。
在日本：（强力粉）
相对中筋面粉，蛋白质含量较高的面粉大约含量是： 每30g 面粉中含有4 g 的蛋白质。如果没有特别著明高筋面粉，可以查看包装上的营养成分表。通常就能判断该面粉筋度的高低。因为蛋白质含量高，所以产生的筋度也较大，常被用来制作具有弹性与嚼感的面包，面条等（水饺皮可以用中高筋混合用。也可以全用高粉。假如不易取得，可以在中筋面粉里加入面筋粉（小麦蛋白/wheat gluten ) 来提高筋性。
低筋面粉：Cake Flour， Weak Flour， Soft Flour .
在上海：（低筋面粉）
在香港：（叫做栗粉，鹰栗粉，豆粉）
在美国：（Cake flour ,Weak Flour ,Soft Flour)
一般超市都有售名字叫：Cake Flour， 放在Baking needs 货架上，在cake mix 旁边，有时候会是扁的方形盒子装的。价格比较贵。另外在中国超市可以买到台湾的低筋面粉，一包500g 大约1美金左右。
在英国：（Supreme sponge flour )
是自发低筋粉（含有泡打粉助发，与一般面粉不同）由精选的小麦制成。可以比一般的面粉吸收更多水分与糖，因此合适制作海棉等组织松软的蛋糕，morrisons 超市有售，每包1 kg 价格大约1.12 英镑左右。
在法国：（farine a gateaux)
以francine 牌子为例。farine a gateaux 的蛋白质含量每100g 是9.3 g ,应该是低筋面粉。
在德国：Nr。405
405 号面粉筋度较低，比较合适制作蛋糕用。
在日本：（薄力粉）
相对中筋粉，蛋白质的含量较低的面粉，大约含量是 每30g 面粉含有2 g 的蛋白质。如果包装上没有特别注明低筋面粉，可以查看营养成分表，通常可以判断该面粉的筋度高低，因为蛋白质含量低，所以生产的筋度也小，常用来制作口感柔软的蛋糕，饼干，花卷等。
如果找不到低筋面粉，可以用80%中筋面粉与20% 玉米淀粉（corn starch)混合来取代低筋面粉。
中筋面粉：All-purpose Flour , plain flour
在上海超市都有的卖的。
在美国：（all-purpose flour)
一般超市都有售，纸袋包装，约5 磅一袋，名字叫：All-purpose flour ,放在baling needs 货架上，很容易找到。常分为漂白（bleached ) 和未漂白（unbleached) 两种，差别在颜色上，
在日本：（中力粉）
蛋白质含量达约每30 g 面粉含有3 g 的蛋白质。最常用来做口感软硬适中的包子，烙饼等。同时也是用途最广泛的面粉。一般食谱若非特别标示，都是用中筋面粉。
玉米粉：Corn Starch,Corn Flour
在上海：（玉米淀粉）
在美国: 一般超市都有叫 Corn starch .放在baking needs 货架上，在面粉类产品旁边。
在日本: （コㄧンスタㄧチ）提炼自玉米的白色粉末状淀粉，常用来制作点心，或者烹饪时加水调成粉浆勾芡所用的。 加入中筋面粉可以降低低筋性，以代替低筋面粉使用。请注意：另有一种直接将干玉米粒磨成细颗粒的黄色玉米粉，英文叫：Corn meal 或者Corn Flour （美国），和这里所说的玉米淀粉不同，制作糕点的时候不能替换。
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