Is it true that the whiter the flour we eat, the better? What is the truth?

The flour we eat is not the whiter the better, the truth is that this flour has a little milky feeling, that is, it has the same color as milk powder, this kind of flour is very good, and the pasta made is also very soft and delicious.

I don't think the whiter the better, because some flour has some whitening agents added to it, so it looks whiter, so it's best not to eat too much flour.

The flour we often eat is not as white as possible, the normal flour is white with a little goose yellow, if the flour is particularly white, it is likely to be bleached, we must pay attention to food health.

Generally speaking, flour refers to the removal of the darker parts of the bran and germ, and the whiter endosperm part is ground into flour. If it is with bran and germ, such as whole wheat flour, it will be yellow-brown in color. Analysis of flour whiteness differences from the perspective of natural colors:

First, the difference in the part of the powder: generally the closer to the center of the wheat endosperm, the lower the ash content, the higher the whiteness; The flour and ash content of the bran is higher and the color is darker.

2. Differences in wheat varieties: generally brown and red wheat husks.

Wheat, the flour is also relatively less white, while white wheat is whiter than the flour.

3. Enterprise production and processing technology: the more accurate and clean the treatment of the bran in the production and processing process, and the more detailed the screening and grading, the fairer the powder can be extracted.

Of course, there are also some companies that add whitening agents and bleached flour in violation of regulations, which is expressly prohibited by the state, and sometimes it will appear dead white gray. Therefore, when choosing flour, it is not that the whiter the better, but that there is nothing added to it. It is generally recommended to choose a big brand, and the ingredient list can also be looked at.

For example, if you make bread cakes, you can make gold statues and beautiful rose flour, which is good.

Flour can be said to be okay or not, because white food has different definitions, so the range is also different. It can be intuitively said that white or light-colored food is considered white food, then flour is white, and of course it is white food. White food can also refer to food produced by microorganisms, and vinegar is produced by microbial fermentation, so it is considered white food.

In modern production, oxidants are added to artificially oxidize these pigments, so that the flour becomes white in a short time. Strictly speaking, it is a process of "bleaching". At present, benzoyl peroxide (BP), which is the most widely used, is a strong oxidizing agent.

The whiter the flour, the better, because the flour may have some additives or something, so the flour is not as white as possible, and the flour can be generally wheat colored or like a kind of wheat-colored rice flour, which is almost normal, but if it is like the other, that is, the whiter the better.

Food experts explain that the reason why flour is white is due to the large proportion of carbohydrates in its nutrients, in which case, the amount of trace elements such as calcium, iron, and zinc contained in the flour will be relatively reduced. In terms of nutritional value, darker flour contains relatively more trace elements, so the nutritional value is higher.

The whiter the flour, the lower the protein content. According to experts, the flour on the market is now divided into high-gluten flour, all-purpose flour and low-gluten flour according to the protein content. The lower the gluten, the whiter the flour, the less protein it has.

The high-gluten flour is darker in color and is suitable for making bread; The color of all-purpose flour is milky white, between high and low flour, and can be used to make steamed buns, steamed buns, noodles, etc.; Low-gluten flour is whiter in color, low in protein, less gluten, and weak in gluten, so it is suitable for making cakes, muffins, biscuits and other western pastries that need a fluffy and crispy texture.

The whiter the flour, the lower the mineral content. In addition, the fineness of flour is now a major criterion for people to consider. Experts say that according to this standard, flour is divided into various grades such as special first flour, special second flour, first grade flour, and second grade flour.

In general, the higher the mineral content, the lower the grade of the flour; Conversely, the lower the mineral content, the higher the grade of the flour. Obviously, flour with a high mineral content is more nutritious, but this also results in a slightly greyish color. Take Fuqiang flour and standard flour, the two most common flours on the market, the latter has a higher content of vitamins, minerals and trace elements than the former, and is more nutritious, but in terms of grade, Fuqiang flour is a special second flour, while standard flour is a second-class flour.

Although whole wheat flour has high nutritional value, it was rarely used to be popular due to its poor taste. In recent years, its rich nutritional value has been gradually discovered, and people have realized that whole wheat flour is rich in vitamins B1, B2, B6, niacin, calcium, iron, zinc and other trace elements, and whole wheat flour has also been favored by many people. It can be said that whole wheat flour is the flour with the highest nutritional value among the common flours on the market today.

In fact, when you taste it, eating whole wheat flour is not as difficult to swallow as you think.

Therefore, when consumers buy flour, they should look at their own needs and choose the most suitable flour according to the different foods they cook; The second is to carefully read the nutritional content on the flour packaging bag. Only "both inside and outside" is good flour.

Flour white may have a whitening agent, the light brown color of the flour is because there is bran, that is, the skin of the wheat, that is, Mo Decoar, it is recommended that everyone eat more coarse grains, there is no need to buy so white noodles.

Theoretically, it turned out to be fine. However, it is not excluded that some chemical additives are used.

Under the premise that there are no additives, the whiter the better, but many flours are added with whitening agents.

It's not that the whiter the better, this is a misunderstanding.

It is not the color of the flour that will directly affect the color of the bread, the closer to the wheat flour core, the whiter the color, and the better the quality of the flour, so the quality of the flour can be seen from the color of the flour. Of course, bleach can be used to bleach, but if it is over-bleached, the color will be dead white gray.

No, because the wheat is slightly yellow when ground out.

Too white instructions add gypsum powder.

Gives a visual effect.

So when buying flour, don't look at the color.

It's about how humid it is.

It's not good if it's too dry.

The whiter the flour, the better. The outermost tissue of the wheat endosperm, called the aleurone layer, is the most nutrient-rich part of the wheat kernel and contains more protein, B vitamins, minerals, etc. The more refined the flour, although white, the more the aleurone layer is lost, and the lower the nutritional value.

No, it is recommended that everyone eat more whole grains.

Flour must be familiar to everyone, you must know that there are several colors of flour sold on the market, such as white, beige and even yellow, these three colors are relatively normal, but the whiter the flour, then it means that there is a certain problem, eating this flour for a long time has certain harm to the body, and then I will introduce it to you. <>

One, no

First of all, we must know that the processing of flour mainly has a very important relationship with wheat, mainly to separate the skin, embryo and endosperm in the wheat, so as to grind into flour, so that most of the flour ground is white with a little yellow, which is what we call beige, such flour is very fresh, the quality is very good, and the taste is also very delicate, but if the flour is whiter, then it is likely that the merchant has added a certain amount of flavor, pigment, whitening agent, etc. Because yellow rice noodles are very difficult to sell, people who don't know how to do it think that the whiter the flour, the better, but this is actually a wrong statement. In addition, eating white flour for a long time will cause some chemicals in the flour to enter the human body, thus reacting with some cells, blood and nerves in the body, so the most intuitive manifestation is stomach pain, and even other uncomfortable symptoms. <>

2. Reasons

In addition, the main practice of the manufacturer is to make the color of the flour look better, so as to sell better, which is easy for some young friends or people who do not understand the industry, it is easy to be pitted, so when buying flour, you must choose to bring a little yellow flour, so that the flour is developed from fresh wheat. <>

III. Conclusion

Finally, I want to say that flour is still relatively common in life, but eating pasta for a long time will also lead to a distorted figure, this is because flour contains a lot of starch, and pasta is particularly easy to digest, after eating for a while, you will feel particularly hungry, so the appetite is great, so people try not to eat pasta.

The whiter the flour, the better; Because the whiter the flour will contain more whitening agents, which will affect our health and disrupt the balance of the human body, we should judge the quality of flour by smell when buying flour, not by color.

No, the raw material of flour is wheat, and then there will be wheat skin, and there will also be embryo and endosperm in the production process, so normal flour is generally off-white.

No, because if it is pure and natural, it is not so white, and if it is too white, it must have been processed, and eating it is harmful to the body.

No. When choosing flour, the information we need to get is the classification of different products such as high-gluten flour, medium-gluten flour and low-gluten flour, or the grade that indicates the purity of the flour, as well as the content of minerals, crude protein, etc. Many people will mistakenly think that "high-gluten flour = high-precision flour" when buying flour, in fact, the meaning of "high-precision" is simply high-grade refining, which only indicates the processing technology of wheat, and cannot explain the gluten of flour, so "high-grade refined" may be high-gluten flour, or low-gluten flour, may be special flour, or may be second-class flour.

Flour white is not necessarily good, it can be said that it is not very good. Such flour is more hormones, and it also affects the human body. People can eat less, which is better for the human body.

Of course not, in fact, the kind of flour that is not too white, maybe a little yellow, is the color that the flour should have, so it is not necessary to pursue the best color.