How to identify the quality of flour

How to identify the quality of flour Flour is one of the essential food ingredients in daily life, and it is also the favorite of northerners, so its quality issue is even more crucial. Let me teach you how to identify the quality of flour. The third method is odor identification: when conducting sensory identification of flour odor. Take a small amount of the sample and place it in the palm of your hand, and breathe through your mouth to warm it slightly. In order to enhance the smell, you can also place the sample in a bottle with a stopper, add ℃ hot water, stop the bottle tightly for a while, then pour the water out and smell the smell. Good quality flour - has the normal smell of flour and no other peculiar smell. Inferior flour - slightly smelly. Inferior quality flour - has musty, sour, kerosene and other odors. The second method is color identification: When conducting sensory identification of flour color, the sample should be spread on black paper in a thin layer, and then compared with the appropriate standard color or standard sample, and carefully observe the similarities and differences in color. Good quality flour - white or slightly yellow in color, not dark, and free of impurities. Inferior flour - dull color. Inferior flour - the color is off-white or dark yellow, dark, and uneven in color.