What to do if flour expires? Can you still eat flour when it expires

If the flour is stored for half a year in the cold winter for two-thirds of the time, the temperature of the place where it is stored is also low. Before eating, look at the color without the phenomenon of graying, and smell in addition, the smell without mold is still a faint inherent smell of flour. Then use a small spoon to look through the inside and see if there are no organic creatures such as small insects.

You can eat it with confidence.

Wheat flour. The shelf life is generally marked on the packaging bag at the time of purchase, one year or 12 months. At room temperature, the shelf life of wheat flour should be from March to December.

Depending on the time of year and the way of packaging, the shelf life will increase or decrease relatively.

The weather in the south is relatively wet and cold, and it is best to store in relatively cool and dry areas, and in the north.

The relative is better, if you don't put it in a high-temperature area. Put wheat flour into a vacuum packaging bag, which can increase the shelf life of wheat flour moderately, but wheat flour is still bought in small quantities and meals, after all, after a long time, the lower the nutritional content of wheat flour, and it will continue to grow insects and turn yellow, so you don't have to be too troublesome, and then buy it when you have to use it.

1. Replace the cleanser, **allergies**, all can not be used, take wheat flour to cleanse the face very clean, no organic chemical preservatives, no damage to ** at all, especially the face that has been painted, wipe off the red makeup with an olive pick, wet the wheat flour on the face and gently massage it, the cleaning is very good, and the face exposed to the sun for a day is fine.

2. Replace hand sanitizer, greasy hands, dirty hands grab a handful of wheat flour and wet it and then wash it gently, there is no harm to the enemy, the actual effect of degreasing is very good, wipe your hands and apply moisturizer.

3. It can be used to wash seafood, small animal liver, etc., such as: oysters, pig tripe, chicken kidney, etc.

No. The shelf life of flour at room temperature is 6 to 12 months. If it is not placed in a hot and humid place in the north, it can also be extended to 24 months.

However, once the flour has expired, it should never be eaten. If the flour is left for a long time, some of it will rot and deteriorate, and the microorganisms will continue to accelerate the reproduction, producing a large number of toxic substances, which will continue to spread to the non-rotten parts, even if the unrotten parts are eaten, the toxins in them will still pose a threat to the human body. <

No. The shelf life of flour at room temperature is 6 to 12 months. If it is not placed in a hot and humid place in the north, it can also be extended to 24 months.

However, once the flour has expired, it should never be eaten. If the flour is left for a long time, some of it will rot and deteriorate, and the microorganisms will continue to accelerate the reproduction, producing a large number of toxic substances, which will continue to spread to the non-rotten parts, even if the unrotten parts are eaten, the toxins in them will still pose a threat to the human body.

Flour: Flour is a powdery substance made from wheat mills. According to the protein content of flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

Flour (wheat flour) is a staple food in most parts of northern China, and there are many varieties of foods made from flour with different flavors.

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 performance and use, wheat flour is divided into special flour (such as bread flour, dumpling flour, biscuit flour, etc.), general flour (such as standard flour, Fuqiang flour), and nutritionally fortified flour (such as calcium-increasing flour, iron-rich flour, "7+1" nutritionally fortified flour, etc.); 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.

1. At room temperature, the shelf life of flour should be about 12 months. Flour expiration is very harmful, after a long time will grow worms, eggs will generally be killed with high temperature during production, but there will still be some eggs remained, and the temperature will be activated to grow worms. This insect industry is called a pink beetle and produces a toxin called benzoquinone, which is a carcinogen.

Second, the flour that has been put for a year has no obvious mold and insects turning yellow, and there is no peculiar smell if it is theoretically edible, but after all, after a long time, the lower the nutritional content of the flour, so it is better not to eat.

1.Flour is a flour made from wheat and is a staple food in most parts of northern China. It can be divided into high-gluten flour, all-purpose flour, and low-gluten flour.

2.High gluten powder: darker in color, more active and smooth, not easy to form a clump by hand; It is more suitable for bread and some puff pastry, such as Danish pastry.

3.Medium all-purpose powder: milky white in color, between high and low powder, semi-loose physique; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc. (Note: Generally commercially available flour without special instructions can be used as all-purpose flour.)

4.Low-gluten powder: the color is white, and it is easy to form a clump when grasped by hand; Low-gluten flour has an average protein content, low protein content, and less gluten, so it is also weak, so it is more suitable for cakes, muffins, biscuits, tart crusts and other pastries that need a fluffy and crispy texture.

Does flour expire? It will definitely expire, flour also has national standards, and it also has a shelf life, and it will become discolored and moldy after a long time, and there will be insects.

The shelf life of flour is generally indicated on the packaging bag at the time of purchase, one year or 12 months. At room temperature, the shelf life of flour should range from 3 months to 12 months. Depending on the season and packaging method, the shelf life will be relatively extended or shortened.

The weather in the south is more humid, so it is best to store it in a relatively cool and dry place, and it is relatively better in the north, as long as it is not placed in a place with high temperatures.

Flour cannot be used after expiration. After the grain, oil, rice and noodles are opened, it is easy to shorten the shelf life, and if there is mold, rancidity and other disturbances, it will not leak when the reed can be eaten again. Once food is contaminated with mold, not only the color and taste will change, but the nutrients in it will also be destroyed, reducing the edible value.

If you continue to consume it, it may also cause physical discomfort after entering the human body. <

Flour cannot be used after expiration. After the grain, oil and rice noodles are opened, it is easy to shorten the shelf life, and if there is mold, rancidity, etc., you can no longer eat it. Once the food is contaminated by mold, not only the color and taste will change, but the nutrients in it will also be destroyed, reducing the edible value.

If you continue to consume it, it may also cause physical discomfort after entering the human body.