The quality standards and testing methods of wheat flour formulated by the country are difficult for many consumers to check the quality of wheat flour because of the need for inspection, laboratory technology, and special testing instruments. But direct discrimination through sensory organs is a simple and easy-to-grasp testing method. This kind of sensory testing is to synthesize the quality of wheat flour by watching, smelling, kneading, twisting and biting.
Watching the pink bran of wheat flour can reflect its processing accuracy. Wheat flour bran plays a decisive role in the appearance of products. After milling and grinding, it scrapes the endosperm from the epidermis and it grinds the endosperm to the very fine parts. Generally speaking, the higher the accuracy of wheat flour processing, the lower the flour yield, the smaller the bran star containing broken bran, the whiter the flour. When the processing precision is higher, the flour size is finer, and the flour color is white because of the light irradiation. The grain color and quality are different, the color of wheat flour is different too. Under the condition of low flour yield and low processing precision, the darker the grain color of wheat is, the darker the processed product is, and the color of wheat flour produced by white-skinned wheat is lower than that from soft-skinned wheat. It is because that in the flour processing process, white wheat bran is not easy to detect when it is mixed in the wheat flour, while red wheat bran is easy to detect when it is mixed and make the flour darker. Hard wheat endosperm is slightly yellow, the soft wheat endosperm is milky white.
The wheat flour with good quality has the normal odor and inherent sweet smell. It is very vulnerable to mildew and bacteria when we store it, and even oxidative deterioration. Mildewed wheat flour has a sour taste. When it is infected by pests (such as mites and beetles, it also produces sour taste. Mites can be identified by examining wheat flour or by the unique odor of mites). Feverish and mildewed wheat flour, through stored for a short time, has a low fatty acid value, but often has an unpleasant bitter taste (it is fatty acid decomposed, and then oxidizes acid to produce aldehydes and ketones). As a result, wheat with mildew and deterioration have a peculiar odor, which seriously stimulates the sense of smell. If there are trace pesticides, it also causes peculiar odor, these can cause poisoning and should not be eaten.
That is to say, to judge the moisture content of wheat flour by hand, to grasp a handful of flour with hand, to press it a little hard, to shake gently after loosening hands. If the flour disperses, the moisture content is within the scope of national standards, if not dispersed, the moisture content is not easy to be stored for a long time. Relevant experiments have proved that when the moisture content is 13.5%+0.5% and the temperature is over 30 ~C, it can only be stored for a short time. If it is processing after Autumn and 14% of the moisture content can be stored for half a year. When the moisture content reaches 15% and the temperature is above 20 ~C, it will quickly become hot and mildew. In addition, with the increase of water content, the actual weight of flour decreases, invisibly it harms the interests of consumers.
That is to twist wheat flour if it is uniform particle size and soft then it is of good quality, if too smooth or rough then the quality is poor.
In a word, according to the methods of watching, smelling, kneading and twisting, the quality of flour can be generally identified. For some adulterated fake flour, the final determination should be made by further qualitative and quantitative chemical analysis.
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