Source: Gourmet Gewu
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Flour is available in every household in our north. Flour can be used to make dumplings, buns, noodles, pancakes, and can also be used to make gnocchi soup, noodles and fish, cold skin gluten, etc. As the main source of three meals a day in Beijing, especially flour, no matter who is missing, it is indispensable.
But now we go to the supermarket to buy flour will always be entangled, because the types of flour are too many, when we used to buy flour, we only need to observe whether it is high gluten flour, medium gluten flour, or low gluten flour, and now there are many types of flour to make people headaches, supermarket shelves have whole wheat flour, wheat core flour, delicate flour, extra white flour, dumpling flour, spontaneous flour, low gluten cake flour, high gluten bread flour, anti-allergenic non-protein flour, children's flour and so on, so much flour how should we choose? Is the more expensive the flour, the better?
In fact, the more bells and whistles of flour, the more unhealthy it is, except for some special groups, we buy the most ordinary flour is the best, so why do you say that? First of all, the more functional and emphasizing what advantages of flour, the more additives in it. In general, flour additives have two main benefits: one is to make the sensory quality of food better, and it can also make food last longer, and the other is to enhance the nutritional value of food.
For example, additives can make dough more elastic and stable, so that bread and pasta will be softer and fluffier, preservatives can make products have a longer shelf life and reduce waste caused by food spoilage, and those fortifiers, such as added vitamins and minerals, can help improve nutrient intake, especially for those who are deficient in specific nutrients.
In flour, common additives include:
1. Improver: For example, azoformamide, which can improve the processing characteristics of flour and the texture of pasta, making bread fluffier, just like the bread we eat often may have this improver added.
2. Preservatives: Like propionic acid and its salts, they can be used to extend the shelf life of flour and prevent mildew.
3. Bleach: such as benzoyl peroxide, it can make the color of the flour whiter and improve the attractiveness of the appearance, some flours look particularly white and bright, which may be related to the addition of bleach.
4. Nutritional fortifiers: such as minerals such as iron and calcium, as well as vitamins, etc., add nutrients such as vitamins and minerals to flour, and some fortified flour products may be added with such nutritional fortifiers.
If you eat too many additives, they may have a bad effect on human health. For example, some preservatives and bleachs may be linked to digestive disorders, allergic reactions, and even an increased risk of cancer. Moreover, additives may also accumulate in the human body, and long-term consumption may increase the burden on organs such as the liver and kidneys. Therefore, the use of these additives is strictly regulated by food safety regulations, and their types and dosages must meet safety standards.
There are also some more expensive children's flour, the so-called children's flour, the price is expensive on the one hand, it itself does not have too many special features, and on the other hand, even the quality is not as good as ordinary flour, in fact, in recent years, many mothers will find that no matter anything, as long as the word children is added, the price is doubled, children's soy sauce, children's rice vinegar, children's flour, children's bread, children's meat floss, children's ham sausage, the price is often doubled.
Therefore, it is best to choose the most common flour when buying flour, because such flour usually contains fewer additives, which is wheat flour in its natural state. Plain flour usually contains no or fewer food additives such as bleach, whiteners, etc., so the color may not be as white as refined flour.
Since there is no excessive processing, plain flour retains the natural aroma of wheat, which is more prominent during cooking. All-purpose flour has a moderate protein content and is suitable for most pasta preparations, whether leavened or non-leavened dough. The price of ordinary flour is usually cheaper than refined flour, and it is cost-effective, making it suitable for daily use at home. For those pursuing a healthy diet, choosing regular flour with no or little added is a healthier option.
After talking about how to choose, let's talk about how to store the flour you bought home, which you must not ignore, because once the storage is not good, the flour will become moldy and deteriorated, and it may produce aflatoxin, which is carcinogenic. So proper preservation of flour is very important to maintain its freshness and prevent spoilage.
Flour is best stored in airtight containers, such as plastic drums, glass jars, or specialized flour storage tanks. Sealed containers prevent flour from getting wet, absorbing flavors, or being infested by insects. Flour should be stored in a dry, well-ventilated place to avoid clumping or moldy clumps in a humid environment.
Store the flour in a cool place, away from direct sunlight and high temperatures, as these conditions can accelerate the deterioration of the flour. Check the condition of the flour regularly and discontinue use immediately if it is found to have an odor, insect infestation or mildew. Do not mix old and new flour for storage to avoid contamination of the new flour with bacteria or mold from the old flour.
Buy flour in moderation according to the frequency of use in the household and avoid deterioration of flour caused by prolonged storage. If you live in a humid environment or if you don't use a lot of flour, you can consider storing the flour in the freezer compartment of the refrigerator to extend its shelf life. Label the storage container with the date of purchase and expiration date so that you can track the freshness of your flour. Store the flour on a shelf or in a cabinet, avoiding direct contact with the ground to reduce the likelihood of moisture.
In this way, we can make all kinds of delicious pasta with the freshest and healthiest flour!