What are the quality indicators of flour?

Basis of life

No matter how hard scientists fight, they cannot say with absolute certainty that they have unraveled the mystery of the origins of edible cereals. Logically, if the ancestors of the same wheat or barley existed in antiquity, they must grow somewhere to this day. But, alas, the mysterious land, from where the bread and other food actually began, was never found.
It remains only to believe that the ancient grain-growers were, in addition, also brilliant gene engineers who managed to create a difficult crop from wild grains, but also to settle it around the globe. At present, it is safe to talk only about the wild ancestors of corn, three types of which were found on the American continent.

The secrets of bread

How fresh and baked bread is tasty and fragrant! Yes, just not so easy to get it. Many ancient peoples have preserved the tradition of a non-fire cuisine. Saving time and fuel, many nations, having received grain, pre-fried it, and only then grind.As required, the thermally treated flour was poured with water or milk and so eaten.
The next stage in the development of the kitchen was the preparation of wholemeal cakes, but this bread was still far away and the main problem was the quality of the flour.
Excellent flour - the key to success of the baker. The quality indicators of flour are determined by two methods, according to various criteria. The first and main method - organoleptic, they determine the leading signs - the color, taste and smell of flour.
Scattered daylight and various color standards are used to determine color. For a more precise definition, special devices are used - color meters.
Taste is determined by a taster specialist. Quality flour should be sweet. The sweet taste indicates that the flour was made from sprouted grains. Bitter taste says that there is an admixture of wormwood or flour flour.
Good, high-quality flour has a delicate pleasant smell. In order to feel it, you need to warm a small amount of flour in your palms. Outside or musty smell is not allowed!
In addition to organoleptics, the laboratory studies the quality of grinding, determines the humidity, acidity, gluten content and its quality, as well as the presence of mechanical impurities.
It should be remembered that the presence of shell residues and bran in flour significantly reduces its grade, but increases its nutritional value.

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