1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction to Bread Flour Ingredients

Bread flour and hard wheat are made with high gluten content, generally controlled between 32.5 and 34.0%. The gluten quality is good, the toughness is big, the elasticity is good, the bubble volume is big. Foreign countries have developed into special flour for white bread, special flour for hamburgers, special flour for fried bread, etc.

Nutritional value

Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, and magnesium.

Edible effect

Bread flour has the effects of nourishing the heart, nourishing the kidneys, removing heat, and quenching thirst. It mainly treats irritability, irritability, thirst, dysentery, carbuncle, traumatic bleeding and burns.

For people

It can be eaten by most people.

Taboo people

none

Buying skills

1. Look: the high-quality noodles are white or slightly yellowish in pink color, and they are fine powder when they are kneaded by hand. Low-quality, inferior surface pink color is dim, gray or dark yellow, dark, uneven color. There are coarse grains when kneading with fingers, worms, magazines, agglomerations, and clumps with hands. Excessive addition of brighteners, the pink is off-white or even blue-gray.

2. Smell: take a small amount of flour in the hand to smell its smell, high-quality flour has no peculiar smell. The flour with slight peculiar smell, musty smell, sour smell, kerosene smell and other peculiar smells is low-quality and poor-quality flour.

3. Touch: When high-quality flour is touched by hand, the palm of the hand will have a greater coolness, and it will form a ball when held tightly. If the flour does not disperse for a long time, the moisture content of the flour is too high.

4. Taste: Take a little flour and chew, high-quality flour tastes light and slightly sweet. It has a slight peculiar smell, and has such peculiar smells as fermentation, sweetness, bitterness, throat irritation, and low-quality and inferior-quality flour with a sanding sound when chewing.

Storage brief

1. Good ventilation. Flour has a respiration effect, so air must be circulated so that there is air in the flour for use.

2. Humidity and dryness. Flour will change its own water content according to the temperature and humidity of the environment. The higher the humidity, the higher the water content of the flour, and it is easy to agglomerate. The lower the humidity, the lower the moisture content of the flour.

Flour is usually stored in packaging, and the common methods are as follows:

1. Conventional storage

Flour is food for direct consumption, and the place where the flour is stored must be clean, dry and free of insects. It is best to choose refrigerators, cabinets, etc. that can keep the temperature low. The noodle bags should be moved, pounded and rubbed every month to prevent heat and agglomeration. Ventilate at night when the relative humidity is low. The low-moisture flour can be kept tightly closed after the spring to prolong the storage period. Flour processed in winter can be stored until May, and new wheat flour processed in summer can generally only be stored for one month.

2. Airtight storage

According to the poor hygroscopicity and thermal conductivity of flour, low-temperature storage and airtight storage can be used to extend the safe storage period of flour. It can be sealed with a jar or a plastic film, which can not only prevent moisture and mildew, but also prevent air from entering the flour to cause oxidative deterioration, and also reduce the chance of pest infection. 

List of nutritional ingredients of wheat flour

[Nutrient content per 100g]

Basic nutrition

Energy 349 kcal

Protein 11.2 g

Fat 1.5 g

Carbohydrates 73.6 g

Crude fiber 2.1 g

Lipids

Monounsaturated fatty acids 0.2 g

Polyunsaturated fatty acids 0.5 g

Polyunsaturated fatty acids accounted for 44.8% of total fatty acids

Trans fatty acids g

Proportion of trans fatty acids in total fatty acids%

Cholesterol mg

Phytosterols mg

Carotene micrograms

Lutein 18 mcg

Lycopene micrograms

Minerals

Calcium 31 mg

Magnesium 50 mg

Sodium 3.1 mg

Potassium 190 mg

Phosphorus 188 mg

Sulfur 100.68 mg

Chlorine 4.78 mg

Iron 3.5 mg

Iodine micrograms

Zinc 1.64 mg

Selenium 5.36 μg

Copper 0.42 mg

Manganese 1.56 mg

Fluorine micrograms

Vitamins

Vitamin A 2.7 micrograms

Vitamin C mg

Vitamin D micrograms

Vitamin E 1.8 mg

Vitamin K 1.9 micrograms

Vitamin P (flavonoid) mg

Vitamin B1 (thiamine) 0.28 mg

Vitamin B2 (riboflavin) 0.08 mg

Vitamin B3 (niacin) 2 mg

Vitamin B4 (choline) 31.2 mg

Vitamin B5 (pantothenic acid) 1.011 mg

Vitamin B6 0.191 mg

Vitamin B7 (Biotin) micrograms

Vitamin B9 (folic acid) 28 micrograms

Vitamin B12 micrograms

Vitamin B14 (betaine) mg

Amino acid

Leucine 789 mg

Methionine 144 mg

Threonine 318 mg

Lysine 288 mg

Tryptophan 139 mg

Valine 528 mg

Histidine 233 mg

Isoleucine 414 mg

Phenylalanine 528 mg