What kind of flour is ash and what is flour ash

There is no difference between flour and ash flour.

Gray flour is the local language of Sichuan and is equivalent to flour. Flour is a powder made from wheat milling. According to the protein content in flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

Flour (wheat flour) is the staple food in most parts of northern China, and there are many kinds of foods made from flour, with a wide variety of patterns and different flavors. Wheat grains are processed by milling technology to separate wheat bran, wheat germ and endosperm, and the endosperm is ground into flour for human consumption. Flour processing is a physical separation process that does not change the original chemical properties of wheat endosperm and the rheological properties of the dough after hydration.

Extended information: From the perspective of factors affecting the edible quality of flour, the content and quality of protein are the most important factors that determine its eating quality, processing quality and market value. The more flour is ground close to the center of the flour particles, the higher its grade.

For example, high-gluten wheat flour should be used to make bread, so that the bread is large in volume and has a good taste; When making noodles and dumplings, use medium-gluten and strong-gluten wheat flour to make them "gluten-free" and smooth; The cake made of low-gluten wheat flour is fluffy and the biscuits are crispy. It can be seen that with the development of industrial food production, the demand for various special flours is increasing, and the decisive factor is the "protein content and quality" of flour.

Gray flour is flour, which is a name for flour. The flour we usually eat is ground from wheat, whether it is low-gluten flour or high-gluten flour, it can be collectively referred to as gray flour, and gray flour describes the state of flour. Flour is a staple food in much of northern China, and there are many varieties of foods made from flour with different flavors.

Flour: The flour we often say refers to wheat flour, that is, flour made from wheat, and names such as 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.

Flour ash is the residue of calcining flour.

Ash, inorganic, can be a residue after calcination or a residue after drying. But the ash must be the solid part of a substance and not the gas or liquid part.

At high temperatures, a series of physical and chemical changes occur, and finally the organic components volatilize and escape, while the inorganic components (mainly inorganic salts and oxides) remain, and these residues are called ash.

Answer: The ash content of flour is the oxide of various mineral elements that accounts for the percentage content of flour. It is an important indicator of the purity of flour. Generally, developed countries stipulate that the ash content of flour is below, the ash content of China's special flour is below, the standard flour is below, the bread flour is below, and the flour for noodles and dumplings is below.

The ash content of flour can be measured by indirect methods, such as the shade of pink, the level of flour yield, etc. The accurate method is to determine the ash content, usually by burning the flour in an electric furnace at a specified high temperature, and the ash content left after the flour is burned as a percentage of the sample amount, that is, the ash content. The commonly used ones are the 550 weight method and the 850 high temperature timing method.

The main purpose of milling is to separate the bran, wheat germ and endosperm from each other, and then the endosperm can be developed into powder. Since the mineral content of the bran is about 20 times that of the endosperm, the ash determination basically reflects the purity of the flour or the thoroughness of the separation of the bran, wheat germ and endosperm. For example, if the ash content of the special flour used for instant noodles is too high, its fuel consumption will increase, which will have an adverse impact on the shelf life of instant noodles, and the ash content of wheat flour in the noodles is usually required to be below.

Hello question. The ash burns the liquid like that.

Answer Crucible treatment: first number the crucible with FeCl3 blue ink aqueous solution, then send it to the 500 550 high-temperature furnace and burn it for 30 60min, take out the crucible and put it outside the furnace door, after the red heat disappears, put it in the dryer to cool to room temperature, weigh, and then burn, cool and weigh until the quality difference between the two times does not exceed 2mg.

Determination: Weigh and crush the sample 2 3g with a crucible that has been burned to a constant temperature (accurate to, put it on the electric furnace and stagger the crucible cover, and heat it until the sample is completely carbonized. Then put the crucible at the high temperature furnace for a while, then move it into the furnace, stagger the crucible lid, close the furnace door and burn at 500 550 for 2 3 hours.

During the burning process, the position of the crucible can be changed 1 2 times until all the black spots disappear and become gray-white. Remove the crucible and cool to room temperature and weigh. Burn for another 30min until the quality is constant.

If the mass of the last burn increases, the mass of the previous one is calculated.

1.Water-soluble ash: the amount of soluble potassium, sodium, calcium, etc., oxides and salts;

2.Water-insoluble ash: polluted sediment and basic phosphate of oxides such as iron, aluminum, magnesium and alkaline earth metals;

It is the percentage of the weight of the residue after the flour is burned at high temperature to the weight of the flour before burning.

is a parameter that describes the accuracy of flour. Generally, the high quality powder has a low ash content. On the contrary, coarse flour, whole wheat flour and other flour with low processing accuracy have high ash content.

Minerals in wheat germ, which affect the color of the finished product.

Gray flour is the local language of Sichuan and is equivalent to flour. Flour is a powder made from wheat, which can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour according to the protein content of flour. Among them, all-purpose flour refers to ordinary flour, with a protein content of about 11%, which is suitable for making Chinese pastries, such as noodles, steamed buns, dumplings, etc.

High-gluten flour is darker in color, more active and smooth, and it is not easy to form a lump when grasped.

It is suitable for making bread and some puff pastries, such as Danish pastry. It is mostly used in pancakes and cream hollow cakes.

Low-gluten flour is whiter in color, easy to form a ball when grasped by hand, and the protein content is about the average and less gluten.

It is ideal for cakes, muffins, biscuits, tart crusts and other pastries that require a fluffy and crispy texture.

Gray flour is a name for flour, and the flour that is usually eaten is ground from wheat, whether it is low-gluten flour or high-gluten flour, it can be collectively referred to as gray flour. Flour is a staple food in much of northern China, and there are many varieties of foods made from flour with different flavors. <

Gray flour is a name for flour, and the flour that is usually eaten is ground from wheat, whether it is low-gluten flour or high-gluten flour, it can be collectively referred to as gray flour. Flour is a staple food in much of northern China, and there are many varieties of foods made from flour with different flavors.