Once the food is contaminated by mold, not only the color and taste change, but also the nutrients in it are destroyed, which reduces the edible value. If you continue to eat it, it may cause acute and chronic poisoning and even cancer after entering the human body.
Distinguish whether the flour is moldy;
1, the flour is milky white, and the standard flour and ordinary flour are yellow white. High-quality flour is pure, dry and loose. Tighten it by hand and then loosen it, so that the flour will not agglomerate. When twisting with fingers, there is a delicate and smooth feeling. Put it in the mouth, it tastes light and has no peculiar smell. When you pinch it with your hands, it feels very strong.
2. If the color is black and blue and smells musty or sour and bitter, grab a handful of flour and spread it on your palm, with pimples or impurities. After tasting it, it smells musty or sour and bitter, or it feels very hot when you put your hand into the flour. It's moldy and inferior flour.
Ways to preserve flour:
1. Good ventilation: Flour can breathe, so let the air circulate so that flour can be used.
2. Humidity drying: The water content of flour will change according to the temperature and humidity of the environment, and the water content of flour will increase and it is easy to agglomerate. The lower the humidity, the lower the water content of flour. The ideal humidity is about 60%-70%.
3. Suitable temperature: 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℃.