How to identify the quality of gluten How to identify the quality of rebar

Gluten is present in the endosperm of wheat, and its main components are gluten and gluten in wheat protein, which is a nutrient needed by the human body and an important quality indicator of flour quality. To identify the quality of gluten, there are the following four aspects.

1) Color: ***'s gluten is white with a slight gray; Conversely, the quality of gluten is poor.

2) Smell: Gluten processed from fresh flour with a slight flour aroma. Insect infestation, impurities and stale flour, processed gluten, with a bad smell.

3) Elasticity: normal gluten is elastic, can be restored after deformation, and is not sticky; Poor quality gluten quality, inelastic, sticky, easy to crumble.

4) Extensibility: When the soft gluten is stretched, it has great extensibility; Poor quality gluten, low stretchability, easy to break.

A: (1) Look at the packaging. Look at whether the factory name, factory address, production date, shelf life, quality grade, product standard number and other contents are marked on the package, and try to choose flour marked without whitening agent. Inspect the sealing thread for signs of dismantling and reuse, if it is counterfeit.

2) Look at the color. The natural color of flour is milky white or slightly yellowish, if the color is pure white or grayish and dark, it is caused by excessive use of brighteners. Flour with a milky white or pale yellow color should be selected with a normal color.

3) Smell the smell. Smell whether the flour has a wheat flavor, if there is a peculiar smell, musty smell or rancid smell, it is an excessive addition of whitening agent, or the flour exceeds the shelf life, or is polluted by the external environment to cause mold, rancidity and deterioration.

4) Try the feel. All flour that meets the national standard has a delicate feel and uniform powder grains; Inferior flour has a rough feel. However, if it feels particularly smooth, it may also be a problematic low-quality flour.

5) Pinch the water. Grab a handful of flour and pinch it vigorously, and after letting go of your hand, the flour will spread out, which is a good flour with normal moisture content; If the flour clump does not fall apart, it means that the moisture exceeds the standard.

6) Taste the texture. Pinch a little dry flour by hand and put it in your mouth, if there is a tooth crap, it means that the flour has a high sand content; If the taste is sour, the flour is highly acidic.

The quality of steel bars is mainly identified through the following aspects:

1. Appearance. The qualified steel bar texture should be clear and consistent, the color is hidden blue, few spots, pores, the whole steel bar has a steel bar strength grade and the manufacturer's code, the meaning of this code can be found from the Internet, the length of the qualified steel bar is consistent, the length deviation is very small, very straight. If it is a disc circle, the thickness should be consistent, the roundness should be very good, and there should be factory signs.

2. Physical testing.

The unit weight of qualified steel bars should meet the national standards, the general standard scale to measure his weight, the negative deviation is very small, and the tensile strength and bending strength are detected on the universal testing machine in line with the national standards.

3. Chemical testing.

The content of harmful elements in the steel bar is in line with the national standard, especially the sulfur and phosphorus content should not exceed the standard, and the carbon content should also be within the national standard, otherwise it is easy to break, and the steel bar with high carbon content will be broken when thrown down from the floor and on the ground in winter.

4. In addition, the construction steel must have a certificate, and the steel bars entering the site should be sampled and sent to the authoritative department for inspection.

The highest gluten content: Fuqiang powder.

Gluten is a plant-based protein that is made up of gliadin and glutenin. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then scrub it repeatedly with water to wash off all the starch and other impurities in the dough, and the rest is gluten. The oil gluten is formed into a ball shape by hand, and fried in a hot oil pan until golden brown.

Put the washed gluten into a pot of boiling water and cook for 80 minutes until cooked, which is "water gluten".

Gluten is a colloidal protein mixture unique to wheat flour, consisting of gluten protein and wheat gluten. Add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then scrub it with water repeatedly to wash off all the live powder and other impurities in the dough, and the rest is gluten. The oil gluten is formed into a ball shape by hand, and fried in a hot oil pan until golden brown. Put the washed gluten into a pot of boiling water and cook for 80 minutes until cooked, which is "water to the gluten".

According to historical records, gluten was founded in the period of the Northern and Southern Dynasties in China, and it is a strange dish in the vegetarian garden, especially the vegetarian imitation meat dishes with gluten as the main ingredient, which can be called a unique Chinese cuisine and has always been deeply loved by people. By the Yuan Dynasty, gluten had been produced in large quantities, and the method of washing gluten was detailed in Fang Yizhi's "Physics Knowledge" in the Ming Dynasty. In the Qing Dynasty, gluten dishes increased, and the patterns were not stared at and refurbished.

Fuqiang powder has the highest gluten content.

High gluten flour (bread flour, strong flour) refers to flour with an average protein content of about about 10, usually the protein content above can be called high-gluten flour. High-gluten flour is darker in color, more active and smooth, and it is not easy to form a clump when grasped.

When we say "flour", we often refer to wheat flour, that is, flour made from wheat, and names like "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, cake or pat dry flour, etc.), general flour (such as standard flour, Fuqiang flour), and nutritionally fortified flour.

According to the precision, it is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc.; According to the strength of gluten, it is divided into high-gluten flour, medium-gluten flour and low-gluten flour.

Because of its high protein content, it has strong gluten, and is often used to make bread and noodles with elasticity and chewiness. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs). In terms of cakes, it is limited to high-ingredient fruit cakes.

The separated aqueous gluten is called hidden wet gluten, and in 100 grams of flour, there are about 18 45 grams of stove dough content, and protein accounts for about 1 3 of wet gluten.

According to the protein content, flour can be divided into: extra high gluten flour, high gluten flour, medium gluten flour and low gluten flour, so the protein content can be clearly defined. However, please note that the quality of protein is not equal to the quantity, such as the production of steamed bread and dumpling wrappers, both use flour, but there is a difference in quality, because dumpling wrappers need good ductility, and for the production of steamed bread, ductility is not too important a condition.

Which kind of flour to buy? The difference between low gluten and high gluten, many people don't understand, after reading the knowledge.

In terms of color, the color of high-gluten flour is the darkest yellow, and the color of low-gluten flour is the whitest, which looks more delicate, and you can also grab it with your hand, and the high-gluten flour can be quickly dispersed when you release your hand, and the low-gluten flour can be grabbed and grabbed by hand, and it will not spread quickly when you let go of your hand, or form a ball.

The flour used in making different noodles is different, for example, bread and fried fritters are made of high-gluten flour, so that it is very easy to knead the glove film when making bread, and the bread made is tough.

The most commonly used all-purpose flour is steamed steamed buns, steamed buns, flower rolls, dumplings, etc., the most common flour on the market is all-purpose flour, if the packaging bag does not indicate that it is high gluten or low gluten, then it is all-purpose flour, including the flour in the supermarket is also all-purpose flour, and the use of this flour is the most.

The main use of low-gluten flour is to make cakes, relatively soft pasta is made of low-gluten flour, if there is no low-gluten flour at home, you can also use cornstarch and all-purpose flour to mix together, make low-gluten flour, mix it with a ratio of 1:4, 100 grams of corn starch and 400 grams of all-purpose flour, so that it will be made into 500 grams of low-gluten flour. You can also use all-purpose flour to steam it, so that the gluten will also be reduced, and it will become low-gluten flour to use.

The above is the difference between high-gluten flour, low-gluten flour and all-purpose flour, as well as the specific use method, after understanding the characteristics of various flours, you can make pasta with half the effort, and there will never be a situation where you can use low-gluten flour to do unsuccessfully when making bread.