The reconciled noodles turned brown after two days, is there something wrong with the flour?

Brown after two days of reconciling noodles can be caused by a number of reasons, one of which may be enzymatic browning caused by polyphenol oxidase (PPO) in flour. This condition is common in cereal foods such as wheat and rice, when flour comes into contact with water, oxygen and other substances, the polyphenol oxidase in it will be activated, catalyzing the oxidation of endogenous benzoic acid, producing brown or black deposits, resulting in a change in the color of flour products.

In addition, non-enzymatic browning is another possible cause of color loss of flour products. Non-enzymatic browning is mainly due to the reaction of sugars and amino acids in flour products during the heating process to form brown or black substances. This usually happens during processes such as baking, cooking, etc.

If the noodles turn brown after two days, first check whether it is caused by enzymatic browning or non-enzymatic browning. If it is enzymatic browning, it may be that the polyphenol oxidase activity in the flour is high, and it is necessary to choose a suitable flour. In addition, the conditions during processing can also affect the color of the flour product, such as temperature, time, oxygen, etc.

If it is caused by non-enzymatic browning, the color of the flour can be improved by adjusting the processing conditions, such as lowering the heating temperature and shortening the heating time.

In short, if the reconciled noodles turn brown after two days, it is not necessarily that there is a problem with the flour, it may be caused by a variety of factors. Understanding the reasons and taking appropriate measures can improve the color and quality of flour products.

What kind of flour does the landlord have?

In the case of self-rising flour, the pigment in the flour takes on a yellow color under alkaline conditions.

Over time, the yeast will age, and the production of acid and oxygen will be oxidized, so it will change color.

Soba noodles. The flour is with some brown particles, our family often eats buckwheat noodles in the countryside, it is very delicious, those brown particles are the germ and seed coat of buckwheat, that is, a part of buckwheat, similar to the yellow seed coat of corn kernels, which is healthy

It is related to the oxidation of the air, and may also be related to the state of the object, for example, iron is white, iron powder is black, flour is white, and the dough is a little blacker.

However, it is still recommended to deal with the dough in time, because it can't be changed back when it turns black, and it can be eaten, but the taste is not so good

When starch is fermented, it will turn red when it encounters carbon dioxide in water, which is equivalent to iodine dripping into steamed bread. Saliva has the same effect.

This flour itself contains polyphenols and oxidase, which generally does not produce other changes, but it is a biochemical substance, which is related to temperature, environment and light, and in the case of refrigeration, it will produce changes within the tissue, but this has nothing to do with the quality of flour, which also happens from time to time in the flour industry. It has nothing to do with additives.

There are several reasons for the natural color change of food, one is that the food itself has a non-enzymatic reaction, generally the amino acids and some sugars in the food undergo complex changes, which can produce color browning, but this requires certain conditions to occur. The second is enzymatic browning, mainly polyphenol oxidase, this enzyme can also promote the reaction of many substances in the cell, its color can also become brown or reddish, the most common is to bite an apple, put it at room temperature for a period of time, it will turn brown. The third is microbial contamination, which may also turn red.

Improper use of additives can also produce this.

Flour is the powder of grain. The live noodles are then dried and crushed, passed through Luo, and can also be turned into powder. But this powder is not the other powder, the molecular structure has changed, and the characteristics and tastes are also different.

Water can become ice, and ice can become water. Drying! Beat into powder. It is still flour. It's about having faith. Not afraid of trouble. Satellites can be in the sky. What's so hard about that?

After air drying, it is re-grinded, but the time is longer, so it is recommended to buy again.

It's like you've been penetrated, it's never a place anymore.

No! Nor is it necessary to have the patience or necessity. Good luck!

Silly thing, you can try to see if you can pigs know no.

Different dough methods are different, but the common steamed buns or hand-rolled dough and the like can be woken up at room temperature, which can be covered with plastic wrap or wet gauze, mainly to prevent the surface of the dough from drying out.

Cover it with plastic wrap and put it at room temperature, and you won't wake up if you put it in the refrigerator.

Different dough methods are different, common steamed buns or hand-rolled dough and the like, you can wake up at room temperature, you can use plastic wrap, you can also cover with wet gauze.

Resting steps: 1. Put the dry yeast powder into a small bowl, melt it with warm water at 30 degrees, put it aside and let it stand for 5 minutes to let them activate, the best temperature for the dough is about 30 degrees Celsius.

2. Put the flour, baking powder and sugar into the basin and mix well with chopsticks. Then pour in yeast water, stir it into a lump with chopsticks, and rub it repeatedly with your hands to form a ball.

3. Cover the basin tightly with a damp cloth, in order to prevent the surface from drying out, put it in a warm place and let it stand, and wait for the dough to become larger and there are a large number of small bubbles in the dough.

Hello, there are purple spots on the noodles after a day, if it is not contaminated by something colored, then it is caused by deterioration, or throw it away.