How to identify flour?

How to identify flour? The wheat processing from the wheat flour commonly known as the flour. Flour is mainly BiaoZhunFen, fine white powder. Standard pale pink, JingBai pink white, in powder form, without impurities, with the hand hold no coarse grained feeling, have the normal sweet smell. Flour the senses inspection is identified by the appearance, smell, taste and colour and lustre to judge the quality of flour. Visual inspection: take a few flour in the palm, scattering light during the day, to the light observation, a white or light yellow normal flour, no noise, not the normal flour are pale or deep yellow, dark hair, the color and luster is not uniform. The bread flour press gently flat, compared with standard sample observation bran quantity, if large amount of bran distribution and dense, explain the machining accuracy can not reach the requirements. Smell test: normal flour has inherent wenfu flour, such as sour, bitter taste, stale, HaLa taste or other peculiar smell, belong to unqualified flour. Taste test: hand a bit dry flour knead in your mouth, and if there is YaChen phenomenon that high suspended sediment flour; If taste sour, judge flour high acidity. Taste test best can make food taste the flour, normal flour made from after a taste of starch cooked "back to fragrance", and delicate taste. Such as the palate YaChen, explain flour sand content of high. Touch inspection: the hand grasp a flour a little hard pinching, if flour in powder form, no grain feeling, hold hands after loosen not agglomeration, can judge flour moisture content is moderate. If the hand after knead, easy clouds, agglomerate, tacky, can be judge flour contains moisture content high, in hot weather, easy fever, gone mouldy. Some illegal vendors use washing powder as yeast, and mixed with flour, the washing powder contain alkali, and foaming agent and make a steamed bread, fry out three times, particularly white is especially big, but very harmful to human body health. From the outside, it have mixed with steamed bread, and Fried dough sticks of washing powder surface special smooth, look to light, visible above floating the twinkle of the small particles, this is the fluorescent powder material. Look from the quality of a material, with yeast, soda ash, a steamed bread alum, quality of a material soft, broke a cavernous after section, close and even porosity, and mixed with washing powder of steamed bread, in the section often appears in big hole. In addition, the normal fermentation of the steamed bread or twisted dough-strips, have inherent fermentation or Fried sweet taste, not normal fermentation taste insipid. Water for, mixed with washing powder of steamed bread easier to loose.