1, color

When cooking noodles, the color of the noodle soup of ground flour is light yellow, which is because due to the large amount of carotene and dietary fiber in stone-ground flour

Ordinary flour, on the other hand, looks very white. The molecular structure of the starch chain in modern steel milled flour is damaged, and the stabilization time of the dough is reduced, making it difficult to be harmonized, so stabilizers must be added. In addition, in order to cater to the wrong dietary habits of people, the whiter the better, add whitening agents, gluten enhancers and other additives. So the flour looks very white.

2, taste

When using stone ground flour and noodles, more water and noodles and good after waking up time is short, no matter pulling, pulling, rubbing, the noodles can remain pliable and continuous, noodles or noodles cooked, the texture of the soft and sinewy. Various kinds of pasta made from stone-ground flour have a strong wheat flavor and a good, chewy texture.

Ordinary flour is due to additives, whitening agents, carotene in the flour is damaged, the flour appears too white, and when the noodles, less water, the dough color without change, such as the strong gluten containing too much, it is difficult to roll out the noodles. When the noodles are cooked, they look good and taste good, but they don't have a wheat flavor.

3, technology

Stone milling flour using traditional stone mill in the low-speed, low-temperature state of grinding, of course, its flour yield is correspondingly low. Stone milling machine speed 20 rpm, temperature 45 degrees, and the skin and heart of the milling process,

Modern steel milling flour is the use of centrifugal casting of steel mill rollers fine grinding, milling machine running speed, high temperature, speed of 500-800 rpm, temperature of 120 degrees Celsius

4, the nutritional value of

Stone milling flour aroma, protein, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, dietary fiber and other nutrients are completely retained, it does not require any additives, so that the quality of the flour is guaranteed.

Ordinary flour: Because the steel roller grinding is too strong and the milling temperature is too high, it causes the loss of protein and other nutrients in the flour to be larger, the natural flavor in the wheat germ to be lost more, and the starch chain to be damaged, which is highlighted by the lower stabilization time of the dough, forcing the manufacturers to add all kinds of additives.

Expanded Information:

Flour storage methods

1, well-ventilated flour has a respiratory effect, so it is necessary to make the air circulation, so that the flour has the air available for use.

2, humidity dry flour will change its own moisture content according to the temperature and humidity of the environment, the greater the humidity, the moisture content of the flour increases, easy to agglomerate. The smaller the humidity, the smaller the water content of the flour. The ideal humidity is about 60%-70%.

3, the right temperature storage temperature will affect the flour cooking time, the higher the temperature, the faster the cooking. But the same temperature shortens the shelf life of flour. Flour storage recommended ideal temperature of 18 ℃ -24 ℃.

4, clean environment, clean environment can reduce the breeding of pests, microbial reproduction, and thus reduce the chance of flour contamination.

Baidu Encyclopedia - Flour