Sometimes, I buyFlourIt looks very white,SteamedThe resultingBunsAlso, the color is pure white, but when you eat it, it feels not elastic, sticky and rough. This is because you have bought low-quality flour, and the reason for the white color is that it contains whitening agents.

To prevent buying low-quality flour containing whitening agents, some clever people came up with a trick:KneadingThe best way to knead is to knead good flour.

Flour mills, when processing flour, the first flour that comes out of the machine is the best flour, called the first-grade flour.The remaining bran from the production of first-grade flour mainly consists ofWheatThe skin and remaining flour.Flour mills, in order to obtain more profits and increase the output, will re-put the remaining bran from the production of first-grade flour back into the machine, and the flour that is then ground is called second-grade flour.

Second-grade flour will undoubtedly contain a lot of wheat skin, but they are just ground into powder.If you use this flour to makeFoodIt will be grayish in color and sticky and rough in texture, making it easy to identify.Therefore, flour mills will add whitening agents to the second-grade flour. The resulting food looks white, but it is still sticky and rough in texture.

So, how can we determine that the flour we buy is not second-grade flour containing whitening agents?The method is to first take out a suitable amount of flour to knead, if the kneaded flour is very little or cannot be kneaded at all, then it must be second-grade flour containing whitening agents.

In addition, we can also judge the quality of the flour by the elasticity of the kneaded flour. The higher the elasticity of the kneaded flour, the better the quality of the flour.