How to identify real sweet potato flour and how to judge that it is authentic sweet potato flour

Number one: look at the color. When buying sweet potato flour bai, you must not only look at the appearance.

Most of the brightly colored sweet potato flour on the market is added with additives, while the color of real sweet potato flour will not be particularly bright. It is not particularly transparent, because it is made of raw materials, and there is no industrial gelatin or anything like that, so real sweet potato flour will look worse than sweet potato flour with additives.

The second point: look at resilience. Fold it before buying, if it is authentic sweet potato flour, its toughness is actually relatively poor, and it will break if you fold it lightly, but the toughness of adulterated sweet potato flour will be particularly good, so you must fold it before buying, so that you can tell which sweet potato flour contains gelatin.

Point 3: Smell the smell. Most of the real sweet potato flour is made of sweet potatoes, and it is full of starch, so it doesn't smell good, while most of the adulterated sweet potato flour is some gelatin and other chemicals, so the smell is a little unpleasant, so you must pay attention to smell it when you buy it!

Point 4: Burn it. Take out the sweet potato flour you want to buy, take a lighter and burn it, if the vermicelli smells burnt rather than peculiar, buy authentic sweet potato flour, if it is adulterated sweet potato flour, the taste will be very bad after burning.

And it will burn forever. After burning, look at the ashes left, put it in your hand and twist it, a good sweet potato flour is not grainy, and it becomes very fine after burning, and the adulterated sweet potato flour will have a lot of fine granular substances, and there will be a frosted feeling!

Teach you a trick to distinguish the truth of sweet potato flour, it's not too late to learn now, you won't buy adulterated sweet potato flour, life hacks, life tips, I hope you will like it, thank you.

1. Brittle, because the raw material is only sweet potato starch, it is very brittle after drying, and it will break with a light grasp by hand, and it is not easy to return to moisture after drying.

2. The color is darker, and the vermicelli leaked out of pure sweet potatoes is darker.

3. Resistant to cooking, generally boiling for more than ten minutes is still very strong.

4. Gluten, real pure sweet potato vermicelli is very chewy.

5. When chewed dry, it has the taste of sweet potato jingjian starch.

1. The face of the bridge is covered with a large color. Generally speaking, real sweet potato vermicelli should be translucent dark cyan or slightly yellow, not the more transparent the better.

2. Smell the smell. Real sweet potato vermicelli has no taste. Some counterfeit vermicelli have a special smell of stinky ink because they are stuffy with dyes or inks added.

3. Whether the thickness is uniform. Real sweet potato vermicelli will have different thicknesses, because the sweet potato flour is not evenly permeable, and the vermicelli made of it is thick and thin, and the vermicelli made of other starches is uniform.

4. Whether there are gnocchi. Real sweet potato flour is very sensitive and difficult to mix with water, so no matter how hard you try, there will be small gnocchi in the noodles. Other starches seep evenly, and it is difficult to have gnocchi in the noodles made.

1. Real sweet potato starch feels delicate and smooth, while starch mixed with other ingredients will be rougher and does not have a smooth and delicate feel.

2. When using starch to make food, if the enema can be cut into thin slices and chewy, it is pure starch, if the color of the food is red, the enema cannot be cut into thin slices, it is easy to scatter, and the taste is adulterated.