Whole wheat flour is the flour ground with whole wheat. There are two kinds of whole wheat flour, one is the whole wheat flour ground by machine with very little bran content, and the other is the whole wheat flour ground by stone mill with relatively high bran content. Whole wheat flour is a popular coarse grain flour at present. Whole wheat flour can be used to steam steamed buns, bread and all kinds of cakes. Because it contains a small amount of bran, the pasta fiber made from it has a strong satiety and low calories.

Normal whole wheat flour itself has a slight bitterness. Whole wheat flour contains bran and germ, which itself has a slight bitterness. The whole wheat toast I bought in the bakery tastes slightly bitter, but it feels a little sour when I taste it slowly. Whole-wheat steamed bread steamed at home will also have bitter taste. When the proportion of flour is greater than whole-wheat flour, the taste is not obvious. I think many friends who have just come into contact with coarse grain noodles don't like the food made from coarse grain noodles very much.

The taste of spoiled whole wheat flour If the whole wheat flour is very bitter, it may be that the whole wheat flour is damp and moldy due to improper storage, and in this case, the whole wheat flour is not suitable for eating. Whole wheat flour contains wheat germ, and its storage time is shorter than that of ordinary flour, and all the flour will change its water content according to the surrounding environment. When the humidity around the stored flour is relatively high, the flour will absorb this water, and when it absorbs a certain amount of water, the flour will agglomerate and go moldy.

In hard times, fine rice and white flour are good things, but at present, coarse grains are more and more loved by people. At present, there are many brands of whole wheat flour on the market, and the quality is uneven. The real whole wheat flour is ground from whole wheat, including bran and wheat germ, but now many manufacturers mix bran into flour and call it whole wheat flour, which is not a real whole wheat flour. There are also some bakeries, and the bread made by directly mixing flour and bran is called whole wheat bread. Therefore, when we buy whole wheat flour, we try to choose famous brands to avoid the so-called "whole wheat flour" produced by a few enterprises with the help of the psychology of increasing the intake of whole grains by the public today.

Tip: When whole wheat flour is used to make fermented food such as steamed buns, steamed bread and bread, a certain amount of ordinary flour should be added, because the gluten of whole wheat flour is very low and it cannot wrap the gas produced during fermentation. Therefore, flour should be added, and the gas generated during fermentation can be wrapped by the tendons in the flour, so as to obtain steamed buns or bread with fluffy taste.