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Flour is also fake, so how to identify the authenticity of flour?

Flour is not the whiter the better, if found that the flour is particularly white, it may be the addition of chemical ingredients, it is best not to buy, often eat this flour is not good for the body.

Observation color: the color of high-quality rich and strong flour is white and clean, the standard flour is light yellow, and the flour of poor quality is darker. Smell: the smell of good flour is normal and slightly fragrant; if there is mildew, sour, bitter, earthy or chemical taste, the quality of the flour is poor. Squeeze humidity: grasp a handful of flour and release it, the high-quality flour will disperse naturally, if the flour does not disperse, it will contain too much moisture.

Identify "fake flour" not only according to the flour color, but also by hand-rubbing flour. When you buy, you can grab a little flour and put it on your hand, and then rub it with your hands. Normal flour, powdery particles are uniform, it is not easy to agglomerate when rubbing, and the flour will spread and fall naturally, and the overall feel is soft.

What is flour made of?

1. The flour is made of wheat. Names such as high-gluten wheat flour refer to what we usually call flour. According to its properties and uses, wheat flour is divided into special flour, such as bread flour, dumpling flour, biscuit powder, etc., and general flour, such as standard flour, rich flour. According to precision, it is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc.; according to gluten strength, it is divided into high-gluten flour, medium-gluten flour and low-gluten flour.

2. General flour is processed and ground from ripe wheat. Flour is divided into four types according to its protein content, including high gluten, medium gluten, low gluten and ungluten. We often refer to ordinary flour as medium gluten flour. What is flour made of? the staple food of northerners is pasta, and the flour needed to make pasta is processed and ground by wheat, and the flour is then cooked into various foods.

3. Flour is made from wheat. We often say "flour" refers to wheat flour, that is, flour ground from wheat, and names such as "high-gluten wheat flour" refer to what we usually call flour. According to their properties and uses, wheat flour is divided into special flour (such as bread flour, dumpling flour, biscuit flour, etc.), general flour (such as standard flour, rich flour), nutritionally fortified flour (such as calcium flour, iron-rich flour, "7# 1" nutritionally fortified flour, etc.).

4. Flour is made from wheat. According to the amount of protein in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and ungluten flour. Flour is a staple food in most parts of northern China. There are many kinds of food made from flour, with a wide variety of styles and different flavors.

Flour is made from wheat. Flour is made from wheat for raw materials and needs to go through the steps of wheat purification, shelling, grinding and so on. According to the amount of protein in flour, it can be divided into high gluten flour, low gluten flour and ungluten flour. The main ingredients of flour are protein, starch and so on. Flour is usually eaten as a staple food in our country, which can be made into steamed buns, dumplings, noodles, pancakes, biscuits and so on.

6. Noodles are made of flour, and flour is flour made from wheat. We often say "flour" refers to wheat flour, that is, flour ground from wheat, and names such as "high-gluten wheat flour" refer to what we usually call flour.

How can flour tell the difference?

1. Look: look at the color of flour. The color of flour is the basis for determining the grade of flour. High-grade flour, milky white delicate color, no miscellaneous color, no bran star, while low-grade flour takes the second place. Smell: good flour smells like wheat, while flour that has been heated or stored for too long will smell bad and taste sticky due to grain aging.

2. How to distinguish between true and false flour: the rich and strong flour with high precision has a white color; the standard flour is slightly yellowish white; the flour of poor quality is darker. Smell: the smell of good quality flour is normal, slightly fragrant; where there is mildew, sour bitterness, earthy and self-gas, etc., are poor quality flour.

3. "look": the rich and strong powder with high precision has a white and clean color; the standard powder is slightly yellowish white, and the flour of poor quality is darker in color. (2) "smell": the flour with good quality is slightly fragrant, while the flour with mildew, sour and bitter taste is inferior flour. (3) "pinch": grab a handful of flour and squeeze it hard. After releasing the hand, the flour will spread out with normal moisture content, while the flour with high moisture content will be released.

How to distinguish between high gluten flour and high gluten flour

If you want to judge whether a bag of flour is high-gluten flour, the most intuitive way is to look at the instructions on its bag. Usually, the bag of high-gluten flour has words about "high-gluten". If there is no special label, it is usually medium-gluten flour.

The simplest test is to wash the gluten directly after kneading the dough, using this method to distinguish the gluten content of which kind of flour, put the kneaded dough into clean water and wash it repeatedly, and the part that can never be washed off in the end is gluten, and the washed water is starch water. after clarifying the water for a long time, the precipitated starch water is starch water, which is usually used to make cold skin.

High-gluten flour: high-gluten flour itself is more active, hand grasping is not easy to form a ball. Different protein content of low-gluten flour: the protein content of low-gluten flour is less than 5%. Medium gluten flour: the protein content of medium gluten flour is 5: 10 high gluten flour: the protein content of high gluten flour is about 15 15%.

Observation color: high gluten flour is milky white or yellowish, medium gluten flour is light yellow, low gluten flour is white or light yellow. If the flour is dark, it may be high or medium gluten flour. Touch method: gently press the flour with your fingers, if the flour can quickly return to its original state, indicating that it has a high protein content, which may be high or medium gluten flour.

There are two simplest ways to distinguish between the two kinds of flour: the color contrast method compares the colors of the two kinds of flour, the white one is low-gluten flour and the yellow one is high-gluten flour. Grab a handful of flour with your hands, squeeze it into a ball with your fist, then loosen it and weigh it gently. The one that is easy to grasp into a ball and can keep its shape is low-gluten flour, while the one that is not easy to form is high-gluten flour.

High gluten flour is ground from the hard part of the wheat skin, the color of the ground flour is dark, and it has a very good smoothness, there will be a delicate silky touch with hand contact, if you grasp hard into a ball, it is easy to be loose. The protein content of high-gluten flour is between 15-15%, and the particles are relatively loose, which is very suitable for making chewy desserts such as bread.

How to choose the flour, please?

1. The methods of selecting flour are: look at the color, smell the smell, pinch the moisture, look at the use, and recognize the brand. Look at the color of high-quality flour is white or slightly yellow, not dark; if the flour is snow white, pale white or green, it means that the product contains chemical additives. The special powder in line with the national standard has a white and clean color and looks relatively fine and clean; the standard powder color is milky white or yellowish. The flour of poor quality is a little darker.

2, when buying low-gluten flour, look at the national recommended standard GB/T8608 on the flour bag, national standard quality assurance, do not buy those without this line of figures. The protein content of low-gluten flour is 5-5%, the color is white, and it is easy to be clustered by hand; it has low protein content and less gluten, so it is also weak in gluten, so it is more suitable for making cakes, muffins, biscuits and tarts that require fluffy and crisp taste.

3. Flour with milky white or light yellow color and normal color should be selected. (2) whether the flour has wheat flavor or not. If there is a peculiar smell, mildew or rancidity, the whitening agent is added too much, or the flour exceeds the shelf life, or it is polluted by the external environment, and it has become moldy and deteriorated. (3) pinch moisture. Where the flour in line with the national standards, the feel is delicate, the powder is uniform, while the inferior flour is rough.

What are the distinguishing methods and techniques of true and false flour?

Identify "fake flour" not only according to the flour color, but also by hand-rubbing flour. When you buy, you can grab a little flour and put it on your hand, and then rub it with your hands. Normal flour, powdery particles are uniform, it is not easy to agglomerate when rubbing, and the flour will spread and fall naturally, and the overall feel is soft.

Smelling flour is a good way to distinguish whether flour is good or bad. you can spray flour with hot air to see what kind of taste the flour has. There is no peculiar smell and there is a clear flavor, that is, good flour. If there is mildew and sour taste, it is inferior flour.

Observe the color of flour: the color difference between true and false flour is an important identification index. High-quality flour usually presents a natural yellowish or milky white, the color is natural, will not be too white. Flour that is too white or glossy may be added with a whitening agent. In addition, if the flour is gray, it may be mixed with talc powder. Rub flour: the authenticity of flour can be further judged by the touch.

How to distinguish between true and false flour: high-precision rich and strong flour, white and clean color; standard flour is slightly yellowish white; poor quality flour is darker color. Smell: the smell of good quality flour is normal, slightly fragrant; where there is mildew, sour bitterness, earthy and self-gas, etc., are poor quality flour.