Flour can't be eaten when it's expired. Flour moldy can not be eaten. Once the food is contaminated by mold, not only the color and taste change, the nutrients are also destroyed, reducing the food value. If you continue to eat, it may cause acute and chronic poisoning or even cancer after entering the human body.

If the flour expired color black and blue, smell of moldy or sour smell, grab a handful of flour spread on the palm of the hand, there are lumps or impurities, tasted after the smell of moldy or sour feeling, or inserted into the flour in the hands of a sense of warmth, is moldy low-quality flour.

Good flour is milky white, standard and ordinary flour is yellowish white. High-quality flour texture pure, dry and loose, with the hand to save tight and then loose, the flour does not form a ball, twisting the flour with your fingers, there is a delicate and smooth feeling, put in the mouth taste light, no odor, add water and become a ball of dough, kneaded and stretched with the hand, the feel of the hand has the strength.

Expanded Information:

Flour Selection:

1, see: high quality flour color white or yellowish, hand twisting and pinching is a fine powder, placed in the hand. After pinching and releasing not into a ball. Low-quality, low-quality flour color dull, gray or dark yellow, dark, uneven color. There is coarse grain feeling when twisting with fingers, worms, magazines, lumps, and clumps when pinched. Excessive addition of whitening agent, the powder color is grayish white, or even greenish gray.

2, smell: hand take a small amount of flour can smell its odor, quality flour without odor. Slightly odor, moldy, sour, kerosene and other odors for low-quality, poor-quality flour.

3, taste: take a small amount of flour chewing, quality flour flavor light and slightly sweet. Slightly odor, and fermentation, sweetness, bitterness and other off-flavors, a sense of stinging the throat, chewing the sand sound for low-quality, low-quality flour.

People's Daily News - flour moldy can still eat how to identify whether the flour is moldy