The extraction of gluten is very simple, that is, add water to flour and knead it into dough, then wrap the dough with clean gauze and wash it in a basin of clear water. The water in the basin gradually turned white, and the bottom layer of the basin was flour. Change the water until the water is no longer turbid, and the remaining toughness in the gauze is gluten.
Attention method
1, well-ventilated flour can breathe, so let the air circulate so that flour can be used.
2. Humidity Dry flour will change its water content according to the temperature and humidity of the environment. The higher the humidity, the higher the water content of flour, which is easy to agglomerate. The lower the humidity, the lower the water content of flour. The ideal humidity is about 60%-70%.
3. Suitable storage temperature will affect the ripening time of flour. The higher the temperature, the faster the maturity. But the temperature will also shorten the shelf life of flour. The recommended ideal temperature for flour storage is 18℃-24℃.
4. clean environment a clean environment can reduce the breeding of pests and microorganisms, thus reducing the chance of flour pollution.
Extended data
Distinguish flour
When choosing flour, the information we want is the classification of different products such as high gluten flour, medium gluten flour and low gluten flour, or the purity grade of flour, as well as the contents of minerals and crude protein.
1, high gluten powder: dark in color, active and smooth in itself, and difficult to form balls by hand; It is more suitable for making bread and some cakes, such as Danish cakes. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.
2, medium gluten powder: the color is milky white, between high and low powder, and the body is semi-loose; Generally, Chinese snacks are used, such as steamed buns, steamed bread and noodles. (Note: Generally available flour can be regarded as medium gluten flour unless otherwise specified. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed buns and noodles.
3, low-gluten powder: the color is white, and it is easy to form a ball by hand; The average protein content of low-gluten flour is about 8.5%, and the protein content is low, so the gluten is weak, so it is more suitable for making cakes, muffins, biscuits, cakes, etc., and the taste is fluffy and crisp.
References:
Baidu encyclopedia-flour