After milling, wheat becomes flour, also called wheat flour. Flour is divided into two categories: grade flour and special flour according to different processing accuracy and uses: (1) grade flour: it can be divided into three types: special flour, standard flour and ordinary flour according to different processing accuracy; (2) special flour: special flour It is flour made by grinding wheat with special varieties; or according to the purpose of use, edible whitening agent, edible leavening agent, edible essence and other ingredients are added on the basis of grade flour, and the flour is mixed uniformly. The special powder has various types, accurate formula and stable quality, which provides good raw materials for improving labor efficiency and making quality noodle products. The nutrients contained in flour are mainly starch, followed by protein, fat, vitamins, and minerals.
Nutrition facts of flour
Content (per 100 g)
Content (per 100 g)
Effect of flour
Nourishing the heart, nourishing the kidneys, removing heat, quenching thirst, treating irritability, irritability, thirst, bleeding, bloating, trauma, bleeding and burns.
How to choose flour
Look: The pink noodles of high-quality noodles are white or yellowish, and when they are twisted by hands, they are fine powder. Low-quality and inferior surfaces are dull pink, gray or dark yellow, dull, and uneven in color. Fingers have a coarse grainy feel when they are twisted and pinched, insects, magazines, agglomerates, and hands clumped together. Excessive addition of whitening agents, pink was off-white, or even turquoise. smell: Take a small amount of flour in your hand to smell the smell, and high-quality flour has no odor. Slightly odorous, mildewy, sour, kerosene and other odors are low-quality and poor-quality flour. touch: When the high-quality flour is touched by hand, the palm has a large cooling sensation, and it becomes a ball when gripped tightly. If it is not scattered for a long time, the flour is too high in moisture. taste: Take a bit of flour and chew it. The premium flour tastes light and slightly sweet. Slight odor, and fermentation, sweetness, bitterness and other odors, tingling throat, low-quality, inferior flour when there is a sound of sand when chewing.
How to store flour
1. Well-ventilated flour has a breathing effect, so air must be circulated so that the flour has air for use. 2. Humidity and dry flour will change its water content according to the temperature and humidity of the environment. The higher the humidity, the higher the moisture content of the flour and the more easy it is to agglomerate. The lower the humidity, the lower the moisture content of the flour. The ideal humidity is between 60% -70%. 3. The storage temperature will affect the maturation time of flour. The higher the temperature, the faster the maturation. But temperature also shortens the shelf life of flour. The ideal temperature for flour storage is 18 ℃ -24 ℃. 4. Clean environment The clean environment can reduce the breeding of pests and the reproduction of microorganisms, thus reducing the chance of contamination of flour. 5. Flour without odor is a material that will absorb and store odors in the air, so there must be no odor in the surrounding environment where the flour is stored. 6. It is necessary to leave the wall and the ground in order to have good ventilation, reduce moisture, reduce the pollution of pests, and legal regulations. Stacking boards should be made of plastic products. When using wooden products, be careful of wood thorns and make them contaminated. 7. First-in, first-out guarantees the stability of the flour and reduces the expiration of artificially caused flour. 8. Regular cleaning reduces the breeding of pests, thereby reducing the chances of flour being contaminated and packaging being damaged.
Small knowledge of flour nutrition
Flour is rich in protein, carbohydrates, vitamins, and minerals such as calcium, iron, phosphorus, potassium, and magnesium. It has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, and removing heat and thirst.
Most people can eat it, especially those who are partial to it.
Tips for making flour
1. Buns, dumplings, and ravioli are special foods made of flour and supplemented with various fillings. The outer skin of the buns is soft and flexible, and the taste is delicious; the dumplings contain almost all the nutrients needed by the human body; Due to different fillings and cooking methods, the nutritional components of the three are very different, but in general, the overall nutritional composition of the three foods is reasonable and belongs to the "perfect pyramid food". 2. Flour that has been stored for a longer period of time is better than freshly ground flour. There is a saying in the folk that "wheat eats old and rice eats new"; flour and rice are best paired with rice.