Can you still eat flour when it is lumpy, and why does flour clumpy?

We all know that the things we eat have a shelf life, if the ingredients are eaten within the shelf life of the damage to the body is relatively small, and if the expired things are dry and can not be taken, wheat flour is something we often eat in our daily life, and it can also be said to be our main meal, but in some cases due to poor storage, wheat flour will return to moisture and clump, so can wheat flour clump and still eat? Let's introduce it in detail to everyone.

Wheat flour can be taken if it is mildly clumped, but if it grows moldy, fades or has a strong odor, it can not be eaten again.

Because of the fine powder, large total active area and small gap, wheat flour is very easy to agglomerate, absorb moisture, heat and become moldy, and deteriorate and become bitter when it is more serious. Wheat flour is usually shelf-stable in March in the summer, and in other seasons it is in June. Mild clumping does not affect the consumption, if the mold fades or the smell is heavy, you can not eat it again.

Avoid wheat flour resurgence:

Blood pressure store your wheat flour in airtight bags. The use of airtight packaging bags can block the action of oxygen, so that the wheat flour is blocked from the gas. In that case, the wheat flour is less likely to get wet and moldy.

If the blood is not taken for a short time, it can be stored in the refrigerator. That way, wheat flour is not susceptible to mildew, no matter how long it takes.

Wheat flour will be moldy after a long time, easy to get insects, easy to get damp and clumpy, or moldy. Especially in the hot and humid summer, there is a lot of precipitation, high temperature, and high humidity in the environment.

Damage after the return of wheat flour to moisture:

If people eat the ingredients made of wheat flour after the mold, they will immediately eat all kinds of mold into the body, which will cause acute enteritis, kidney damage and carcinogens.

Flour lumps are formed by moisture, and flour clumping bacteria will multiply and corrode the flour in large quantities, and it is impossible to distinguish some by the human eye, so the flour lumps can no longer be eaten and should be disposed of in time.

The flour is clumpy because it is damp, and if it is not a hard lump, you can eat it without any problem.

There are several reasons why flour may clump in the world

1.Wet Grilling: Flour tends to clump together in excessively humid environments, such as moisture when storing or storing flour.

2.Mold: If not stored in a dry, cool environment, flour can be affected by mold, causing the flour to clump.

3.Temperature: If the temperature is too high, the flour will be over-dried due to water evaporation, and clumps may form.

If the flour is only slightly lumpy, then it can continue to be eaten, but once it has mold, discoloration, insects and other phenomena or peculiar smell, then it should not be used in the spring. Flour is best sealed or stored in the refrigerator.

Flour is often used to make foods such as steamed buns, steamed buns, dumpling wrappers, etc., so leftovers are relatively common in most people's homes. However, if the flour gets wet, it may form small pieces, and many people are worried that the clumped flour will not be edible.

In fact, if the flour is only slightly lumpy, and does not have a peculiar smell, or has mold, discoloration, and insects, then it can still be used.

Normally, flour is kept for three months in the summer and six months in other seasons. Care must be taken not to get damp when storing flour, so you can store it in a bag and seal it, or keep it frozen in the refrigerator.

The flour is clumped but not moldy, and the insects can still be eaten, and the flour particles are small and easy to absorb water, so it is easy to be damp and agglomerate, so it needs to be kept in a dry and ventilated place, and it must be cleaned frequently to avoid dirty insects. When using flour, keep the room ventilated and don't cook, otherwise dust will easily occur.

1. You can also eat it

The flour is just lumpy and can be eaten without moldy worms. Rub the clumpy part of the flour by hand, check whether there are mildew, carefully smell the flour as a whole for mildew, and then use waterless and oil-free chopsticks to look at the flour for raw insects.

2. How to save it

Flour should be kept in a dry and ventilated place, put the flour in a waterless and oil-free closed container, or in a dry plastic bag, and then use breathable gauze or paper bags to fill an appropriate amount of dried peppercorns, put it in the flour to prevent insects and moisture, and finally store the flour away from the ground to reduce moisture and insect infestation.

3. Precautions

Flour in a closed place is easy to meet an open flame, because the very fine dust in the flour will float in the closed air, seemingly small and harmless, once one of the particles of dust is ignited by fire, a chain reaction will occur to instantly burn the entire confined space, ** power is no less than a bomb, so when using flour, open the window for ventilation and do not ignite.

The flour doesn't smell like moldy socks, so we can continue to use it. If the flour is found to be moldy and spoiled, the flour at this time cannot be used.

When we find that the flour stored at home has clumped, we need to rub it open with our hands and check it. If the flour is found to be moldy and spoiled and can be used, then we place the flour in the sun and let it dry.

If the flour is only a small amount of clumping, and there is no deterioration, it can still be eaten after drying and sifting, but it must be eaten after being completely cooked.

Tips for storing flour:

1. In our storage process, the temperature of the stored flour should be suitable, because the storage temperature will affect the quality of the flour. In general, flour should be stored at a temperature of 1 degree to 24 degrees Celsius.

2. When storing flour, we should check whether the surrounding environment is clean and tidy to prevent the production of insect pests and the reproduction of microorganisms, so as to reduce the chance of flour clumping.

3. Flour can breathe like us humans, so we must ensure that the environment where the flour is stored has a good ventilation effect, and we must make the environment of the high ear have air circulation, so that the flour can not clump during storage, and it is not easy to mildew.

4. When storing flour, we should keep the surrounding environment dry, because the flour will change its moisture content according to the humidity of the environment, the greater the humidity, the increase of the moisture content of the flour, and the flour will be easy to agglomerate; The humidity is low, the moisture content of the flour is reduced, and the flour is not easy to clump.

5. It should be noted that flour also has a shelf life, when the shelf life of flour has passed, even if there is no clumping and mold deterioration, we can no longer eat it.

<> the phenomenon that the flour is prone to agglomeration after moisture absorption, the flour that is slightly damp and bent and clumped can continue to be eaten. However, if the clumping is serious, the flour is moldy, has an abnormal bend or has insects, the flour is inedible, and bacteria have grown in this kind of flour, and it is easy to affect the health of the body if you continue to eat it. When storing flour, it should be placed in a cool, dry place.

1. According to the actual situation.

2. Flour is mainly a powder made from wheat polished letters, which contains a large amount of protein, vitamins and cellulose and other components, and moderate consumption is good for human health.

3. Flour is easy to get damp when it is not stored properly, which leads to agglomeration, at this time, if there is less agglomeration, then there is no deterioration, then it can be eaten, but if there are more agglomerations, and the flour is also filial piety There is a frank peculiar smell, such flour is not recommended to eat.

1. According to the actual situation.

Flour is mainly a powder made from wheat grinding, which contains a lot of protein, vitamins and cellulose and other components, and moderate consumption is good for human health.

Flour is easy to get damp when it is not stored properly, which leads to clumping, at this time, if there is less clumping, then there is no slow deterioration of hands, then it can be eaten, but if there are more clumps, and the flour also has a peculiar smell, such flour is not recommended to eat.

2. If the flour is less lumpy, it can be dried or dried in the sun, or it can be eaten again, and it will not harm the health of the human body and the potato.

However, if the symptoms of flour clumping are more severe and there is more moisture, then such flour can not be remedied, especially if it also carries peculiar smell, such flour is recommended to be thrown away or used as fertilizer, and can not be eaten again.

3. You can't eat it. After any food in life is moldy, it can no longer be eaten, flour is also, moldy flour has bred a large number of bacteria and microorganisms, and it is easy to increase the burden of the gastrointestinal tract of the human body after eating, which may lead to abdominal pain, diarrhea and loose stools and other uncomfortable symptoms in the human body, causing harm to the health of the human body, for their own health, it is generally not recommended to eat again.

4. It can be judged from the following aspects.

Generally, the spoiled flour smells obvious musty, hara, sour, bitter or greasy; The flour that has not deteriorated has no musty and sour taste, and has a faint wheat flavor.

To judge whether the flour has deteriorated, it can be judged by the feel, if you find obvious lumps or roughness when you grasp the flour with your hands, it means that the flour is likely to have deteriorated; If the flour is delicate and not sticky, then such flour is good.

Finally, it can also be judged by the usual appearance, spoiled flour will produce fine eggs or larvae, which is not the case with flour that has not spoiled.

It is better not to eat the flour if it clumps for a long time.

There are two reasons why flour clumps:

1. Flour is most afraid of humidity and high temperature, and improper storage can easily lead to moisture absorption and agglomeration of flour;

2. Flour is prone to two kinds of insects, one is called red grain thief, the larvae are cylindrical, the adults are russet or brown, and the shell is hard. The other is called the Indian grain borer, the larvae are cylindrical, and the adults have wings and can fly. Adults of the red valley stolen worms gather together to produce a secretion that is harmful to humans.

Indian grain borer pupae will spin silk, which is easy to make flour clump and spoil.

Therefore, if the flour is found to be lumpy, it means that the flour has been or repented of moisture, or even worms have been infected by microorganisms and moldy. So for the sake of safety, if the flour is left for a long time to clump, it should not be eaten.