How to test the quality of flour 5, how to identify the quality of flour?

The methods of identifying the quality of flour include one look, two smells, three products, and four pinching.

One look: look at the color of the flour, the color of the flour is the basis for determining the flour grade. High-grade flour, white and delicate in color, no variegation, no gluten star; Lower-grade flour is the next best at this.

Flour with a creamy or yellowish color is due to the combination of durum wheat, which generally has a higher gluten content.

Second smell: Good flour smells like wheat, while flour that has been stored at high temperature or for too long will have a peculiar smell and sticky taste due to grain aging. Those with a keen sense of smell can take a small amount of flour and smell the smell directly to identify the advantages and disadvantages; If you smell the smell of straw and wheat, it means that the flour processing time is not long, the quality is good, and too many additives are not added.

If you smell a strong smell of dust, it must be stale or too much of an excess substance has been added.

Three products: put a little dry flour in your mouth, if there is a tooth cradle, it means that the flour has a high sand content; If the taste is sour, judge that the flour is highly acidic. Taste it as a mature food, and taste the "aftertaste" of starch after making mature food from normal flour, and the taste is delicate.

If the taste is toothy, it means that the flour has a high sand content.

Four pinching: grasp a handful of flour and pinch it slightly, if the flour is powdery and non-granular, let it loose after kneading and then spread out without agglomeration, you can judge that the moisture content of the flour is moderate. If it is easy to form a clumpy, clumpy, and sticky after kneading by hand, it can be judged that the flour has a high moisture content, and it is easy to heat up, mold and deteriorate in the case of broth weather.

Good flour is also soft when twisted by hand, and if it feels too smooth, it is problematic.

"Hanging white block", the chemical name is formaldehyde sodium hyposulfite, has strong ingenicity at high temperatures, so that it has a bleaching effect, and its aqueous solution begins to decompose into harmful substances above 60, and decomposes into toxic gases such as formaldehyde, carbon dioxide and hydrogen sulfide below 120. These toxic gases can cause headache, fatigue, poor appetite, long-term exposure to formaldehyde, nasal cavity or nasopharyngeal tumors, the chance of cancer is significantly increased. Studies have shown that oral administration of formaldehyde 10 20 ml and inhalation of a few sips of hydride can lead to death of the human body.

"Hanging white block" is not a food additive, mainly used as a dye agent in the printing and dyeing industry.

Flour is a very common ingredient, and we usually need it to make steamed buns and pasta, but do you know how to distinguish the quality of flour?

Flour is made from wheat milling, and is generally divided into standard flour and rich flour. Fresh flour has a normal aroma, is whiter in color, and has a slight flavor when chewed in the mouth. If the flour contains a lot of water, mold, clumps, and has a sour taste, it is a manifestation of quality and cannot be eaten.

Xiangmanyuan flour is selected from the raw grain produced in high-quality wheat planting areas, and the quality is not bad for the needs of families to make various types of pasta such as steamed buns, dumplings, noodles, etc.

How to choose flour.

In fact, choosing flour is very simple, you only need to choose according to 3 points, to ensure that you buy good flour, often buy flour and collect it.

1. Gluten. The protein content determines the gluten of the flour, the higher the protein content, the stronger the gluten, and vice versa. According to the gluten, flour is divided into low-gluten flour, all-purpose flour, and high-gluten flour.

Low-gluten flour - suitable for cakes, biscuits, small cakes, pastries, etc.

All-purpose flour - suitable for making Chinese pastries, such as noodles, steamed buns, steamed buns, flower rolls, dumplings, flatbreads, etc.

High-gluten flour - suitable for bread, as well as some puff pastry, can also be made fritters, noodles, etc.

Cake flour and biscuit flour are low-gluten flour, steamed bread flour, snowflake flour, and Fuqiang flour are all-purpose flour, and bread flour, fritter flour, and dumpling flour are high-gluten flour.

2. The product implementation standard number.

No matter what gluten flour, there is a fixed implementation standard during production, which is stipulated by the state, which is reflected in the product implementation standard number of flour, and the standard number of low, medium and high gluten flour is as follows

Cake flour – GB T 8608

All-purpose flour – GB T 1355

Cake flour – GB T 8607

The flour that meets these 3 product standards is a good flour of acceptable quality.

3. Quality grade.

According to the different processing accuracy, flour is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc. The powder yield of first-class powder is low, less than 70%; The powder yield of second-class powder is about 75%; The powder yield of standard powder can reach 85%, and the powder yield of ordinary powder is even higher, reaching 90%. When buying flour, try to buy first-class flour, which is the first grade.

The common special flour and Fuqiang flour on the market are all special first-class flour, which is the highest grade flour with a fine taste and is suitable for making a variety of pasta.

Misunderstanding of buying flour - high precision≠ high gluten.

A lot of flour in the supermarket has the name "high-precision flour", and some people mistakenly think it is high-gluten flour, which is completely two concepts.

High-gluten flour refers to flour that has been refined to a high degree, indicating that the processing technology is high, and it has nothing to do with the gluten of the flour. High-precision flour may be high-gluten flour, low-gluten flour, or special or second-grade flour. So when buying flour, don't be fooled by the name.

As long as you choose according to the three aspects of gluten, product standard number and quality grade, you can ensure that the quality of the flour you buy is good. Many people like to buy whiter flour, which is wrong, different flour colors are not the same.

Low-bread flour is whiter in color, high-cake flour is darker, and all-purpose flour is milky white with a slight yellow tinge.

Hello, here's how to judge the quality of flour:

1.Look at the color, the color of a good flour is uniform and white, without black spots and spots.

2.Looking at the powder, the high-quality flour powder is delicate and soft, and does not contain hard particle impurities. There is no grit feeling in the hand grip. Chang cover.

3.Look at the gluten, break the dough by hand, good flour has moderate gluten and toughness.

4.Look at the moisture, the water content of *** flour is appropriate, and it is not sticky to the touch.

5.Measure the protein content, good flour has a high protein ratio.

6.In the baking test, food was made with it, and the taste showed moderate softness and firmness.

7.Check the origin guarantee, the quality flour will have a credible raw source**.

8.Refer to the feedback of other rental users to understand the actual effect of flour.

9.Compare**, too low** may reflect quality issues.

10.Buy flour with an expiration date and certificate of conformity.

Summary. Hello, (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.

What are the quality identification methods for flour?

Your question has been received, it will take a little time to type, please wait a while, please don't end the consultation, you can also provide more effective information, so that I can answer for you more coarsely and dry.

Hello, (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. Check the sealing thread for signs of dismantling and reuse, if there is a sign, it is a counterfeit product.

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 mask 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 faux sour, the flour is highly acidic.

Hello, I hope mine can satisfy you, remember to like it, and I wish you a happy life<>

Look at the thickness of the powder, the finer the better; Then look at the color, the whiter the better. Low-quality flour is coarse and dark yellow in color.

There are four ways to identify the quality of flour:

1) Look: Fuqiang powder with high precision, white and clean color; Standard flour has a yellowish white tinge, while poor quality flour has a darker color.

2) Smell: *** flour is slightly fragrant; Those with musty, sour and bitter smells are inferior flour.

3) Pinching: Grab a handful of flour and pinch it vigorously, after letting go of your hand, the flour will spread out with normal moisture content, and vice versa.

4) Twisting: Twisting and kneading flour, if there is a soft feeling, it is ***; If it feels too smooth, it's of poor quality.

Here's how:

Flour with normal moisture content, there is a smooth feeling after hand kneading, the resistance of reaching out is small, and the flour in the noodle bag is flying; Grab a handful of flour with your hand and hold it vigorously, and then release your hand, if the flour can be scattered, it means that the moisture content is normal, if it can't be scattered, it means that the moisture is larger.

The color of Fuqiang pink with high precision is white, and the color of standard pink is slightly yellowish white; Darker flours are definitely of inferior quality; The whiter the flour and the higher the processing precision, the lower the vitamin content, and if the flour is stored for too long or when it is damp, its color will deepen and the quality will be reduced.

Roll the flour by hand, if it feels soft, it means that the quality is good, if it feels too smooth, it means that the quality is poor, and sometimes it may be mixed with talcum powder; Flour of better quality smells slightly sweet, and all flours that smell musty, sour and other abnormal odors are poor quality flour.

If there is a spoilage smell, musty smell, black color, and clumping, it means that the flour has been stored for too long or has deteriorated.

"Buy flour to see its color, generally *** flour is yellowish, and relatively uniform. If there are impurities, unevenness, or whiteness, and it is dazzling, it is likely that the brightener exceeds the standard. In addition, after the flour is bought at home, you can grab a handful and put it in a cup to smell it, if there is a smell of wheat, the flour is fresh; If there is an earthy smell, it is stale noodles; If you want to smell anything else, there must be something wrong with the flour, and you can return it!

How to identify the quality of flour? Si Decheng, director of the Lanzhou Municipal Food Bureau, imparted his experience to the general public during the recent "number one" TV event launched by the Lanzhou Municipal Party Committee. Tips for buying flour--- 1. Grab a handful of flour with your hands, pinch it vigorously, and the flour will spread out after letting go, which is a good powder with normal moisture; If it does not disperse, it is flour with a lot of moisture.

At the same time, you can also use hand twisting to knead the flour, ***, soft to the touch; If it is too smooth, it is of poor quality. Read more》 At the scene of the program, when he received a report from Ms. Wang, a citizen, that the dough was not kneaded together and that there was a problem with the flour, Si Decheng worked on the spot and immediately arranged for the staff of the inspection team to rush to Ms. Wang's house to understand the situation. It turned out that it was because Ms. Wang's flour had been stored for too long.

This does not affect the consumption," Si Decheng said, "If the flour is stored for a long time, there may be pittings and disappearance in the process of kneading." Si Decheng also said: "The dough is not kneaded, and it may be that the gluten quality of the flour is too high."

I've also encountered the phenomenon of not being able to knead the dough together, you can knead it several times. In fact, this kind of flour is very good for making noodles and dough sheets. However, this is also the case when additives are exceeded.

In order to facilitate the identification of the public, Si Decheng made a detailed introduction from the aspects of color and smell.

(1) Moisture: The state stipulates that the water content of flour is between 12-13, and the flour with normal water content has a smooth feeling when pinched by hand; If it is pinched and has no shape, it has too much water content and is not easy to store.

2) Color: The color of the flour varies with the accuracy of flour processing, the whiter the color, the higher the precision, but its vitamin content is low, if the storage time is longer or the storage conditions are wet, the color of the flour will be deepened and the quality will be reduced.

3) Gluten quality: gluten quality determines the quality of flour, high gluten content, good quality, but there is also a certain content standard, if it is too high, other components will be reduced accordingly, the quality is not necessarily good.

4) Freshness: Fresh flour has a normal smell, the color is light, if it has a putrid smell, musty smell, and the dark flour is old flour, if it is too much water, it produces mold and caking, indicating that it has deteriorated. Freshness is the basic criterion and method for identifying the quality of flour.

3.Quality inspection standards of starch: the quality of starch varies due to different processing raw materials, so the quality inspection of starch, in addition to considering its inherent quality, should be tested from whether its processing purity contains other impurities and water content.

The higher the purity, the fewer impurities, and the lower the water content, the better its quality.

The quality standards for flour are divided into two categories.

One is general flour, such as wheat flour (GB1355-86); The other category is special flour standards, such as wheat flour for bread.

General powder, also known as household powder, has nine quality indicators: processing accuracy, ash content, coarseness, gluten quality, sand content, magnetic metal matter, moisture, fatty acid value, smell and taste.

The first four items are quality grading indicators, and each grade requires different requirements, such as gluten content, special powder is required to be more than 26, special second powder is required to be more than 25, standard powder is required to be more than 24, and ordinary powder is required to be more than 22;

Another example is ash, the four grades of flour are required to be less than;

There are also different requirements for roughness and machining accuracy.

The latter five indicators are control indicators, also known as safety standards, and the requirements of each grade are consistent, such as the sand content requirements are less than the grit content, the magnetic metal object is less than the gram kilogram, and the excess is the unqualified product;

The quality indicators of special powder are: moisture, ash content, coarseness, wet gluten, silt curve stability time, falling value, sand content, magnetic metal object, odor and other nine items.

The requirements for gluten quality are strict, not only in terms of content, but also in terms of quality.

For example, bread flour requires a gluten content of more than 33 and a powder curve stabilization time of more than 10 minutes;

On the other hand, pastry flour requires a gluten content between to.