If the color of flour is black and blue after expiration, and it smells musty or sour and bitter, grab a handful of flour and spread it on your palm, with pimples or impurities. Taste it, it smells musty or sour and bitter, or put your hand into the flour, which is moldy and inferior flour.
Good flour is milky white, and 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.
Extended data:
Selection of flour:
1, look: the color of high-quality flour is white or yellowish, and it is kneaded into fine powder by hand, and it will not agglomerate in hand. Low-quality and inferior flour is dull, gray or dark yellow, dark and uneven in color. Fingers feel rough, insects, magazines, lumps, and hands are pinched into a ball. Excessive addition of whitening agent makes pink grayish white or even bluish gray.
2, smell: take a small amount of flour in your hand to smell its smell, high-quality flour has no odor. Low-quality inferior flour with slight odor, musty smell, sour taste, kerosene smell, etc.
3. Taste: Take a little flour and chew it carefully. High-quality flour tastes light and slightly sweet. It has a slight smell, such as fermentation, sweetness, bitterness and tingling. When chewing, it is low-quality and inferior flour.
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