2. Raw flour and flour are made differently. Flour edible wheat can be directly ground into flour, which can be divided into two sides, three sides and wheat husk. The whitest side is the innermost wheat. Raw flour is extracted from sweet potato or potato.
3. The consumption of raw flour and flour is also different. Flour can be used to make steamed bread and noodles, while raw flour can be used to make cold noodles. According to the content of protein in flour, it can be divided into medium-high and low-gluten flour and gluten-free flour. Raw flour is a commonly used term in recipes, mainly used for thickening. The raw flour used in the Mainland is potato flour, the raw flour used in Hong Kong is corn flour, and the starch used in Taiwan Province is white flour made from potato or cassava. In China cooking, raw flour not only makes food taste smooth, but also is often used as one of marinades to soften meat.
From the appearance, the color of raw flour is whiter, but the flour is more compact; From the feel point of view, raw flour is very uncomfortable, while flour doesn't feel that much; You can also add more powder to the bowl, then pour in cold water, let it settle for a while, and then pour out the water. If the precipitated powder basically stays at the bottom of the bowl, it is raw powder, and the raw powder can easily flow out in the form of flour with water.
The main deficiency of refined white flour is dietary fiber and other nutrients. Long-term consumption will greatly affect the gastrointestinal function of human body and can cause nutritional balance. If there are patients with weak stomach function, patients with gastric ulcer and functional dyspepsia and diarrhea, and patients in recovery after gastric surgery. It is best not to eat leeks, celery steamed stuffed bun, jiaozi and wonton, because these vegetables contain high dietary fiber, which will increase the burden on the gastrointestinal tract. Besides standard flour and abundant flour, there are specially processed jiaozi flour, cake flour, noodle flour and bread flour.