Question 1: What is whole wheat flour? Whole wheat flour

It is whole wheat. When grinding, it is only crushed without removing the bran. It is whole wheat. Contains all the bran and germ ground into powder. The bran in wheat contains fiber which is extremely nutritious.

A grain of wheat is divided into three parts: germ, endosperm and skin. The germ (plumuie) accounts for 2.5% of the whole wheat and the endosperm accounts for 85%. The endosperm is the main component of milling. Bran is the outer shell of wheat, consisting of germ and endosperm. It accounts for about 12.5% ??of the whole wheat and is often removed during milling. Generally speaking, flour refers to the white flour produced after removing the bran from wheat. It can be used in various breads, cakes, and biscuits. It is the most basic material for all baked goods.

In the past, the bran in wheat was not taken seriously, so it was often used as feed. After many studies, it has been proved that the bran in wheat contains fiber with extremely high nutritional value. For example, it is often mixed with flour to make whole-wheat bread (graham bread) for the majority of consumers to eat, which can keep the human body healthy and healthy. It is energetic, so whole wheat bread should be vigorously promoted as a baking ingredient that promotes healthy concepts.

Whole wheat flour should be ground and processed using all the tissues of wheat. Contains all nutrients of wheat grains. The appearance of whole wheat flour is dark, and the processed steamed buns, dumplings, etc. are dark yellow in color, and the texture and taste are sweet and have a strong wheat aroma. It is the flour with the highest and most complete nutritional value among flours.

Question 2: Want to know, what is the difference between whole wheat flour, bread flour and flour? To understand the difference between whole wheat flour, bread flour and wheat flour, you first need to know the structure of wheat.

The structure of wheat is divided into three parts: bran, germ and endosperm. Among them, bran is the outer skin of wheat. Bran mainly contains fiber, accounting for about 12.5% ??of the whole wheat; endosperm The main components are starch and protein, with the endosperm accounting for 85%; while the germ includes some vitamins, minerals and oils, and the germ accounts for 2.5% of the whole wheat.

1. Flour: It is a powdery substance formed after peeling and grinding wheat. Wheat peeling mainly removes the bran and germ, and the remaining endosperm is ground into flour.

2. Whole wheat flour: It means that the flour contains all the components of wheat, the bran has been removed less (or not at all), and the embryo, endosperm and bran are all mixed together. Whole wheat flour better retains a variety of nutrients and active ingredients in wheat.

3. Bread flour: The gluten content is high, generally controlled between 32.5 and 34.0. Gluten has good quality, high toughness, good elasticity, and large bubble volume. Generally, bread flour sold in the market is made from a mixture of toasted bread and toasted high-gluten flour. Malt, vitamins and gluten are added to increase the protein content, and a little pigment and foaming agent are added.

Ordinary flour cannot be used to make bread. High-gluten flour, whole wheat flour, and special bread flour can be used to make bread.

Question 3: What is the difference between whole wheat flour and wheat flour? Whole wheat flour has less or no wheat bran removed. The flour extraction rate is between 90-94, and a small amount of special ones can reach 100.

It has high fiber, vitamin, oil and protein content.

Generally, the flour extraction rate is between 60 and 85, and almost all the bran is removed

Question 4: What is whole wheat flour? Wheat is composed of endosperm, embryo and bran. Generally The flour mainly retains the white flour processed from the endosperm part, and most of the germ and bran have been removed. Whole wheat flour refers to flour that contains basically the same components as wheat. It is generally darker and the food made from it has a rough texture, but has high nutritional value.

Question 5: Whole wheat flour and wheat flour are both made from wheat, but what is the difference in nutritional value? Whole wheat flour contains bran and germ and is low in healthy calories.

Question 6: There are two types of whole wheat flour. What are their colors? How to identify real whole wheat flour? Wheat flour is made from wheat. After cleaning, blending and moistening, grinding and sifting, impurities, cortex and embryo are removed, and the endosperm particles are ground into powdered grain that meets certain quality standards. Usually also called flour or white flour, it is the main food consumed all over the world. Before 1949, Chinese flour was divided into No. 1, 2, 3, and 4 flours. The bulk was No. 2 flour, which was sold under various trademarks. In the early 1950s, the original brands were gradually canceled and unified into first, second, and third-grade powders, which were named Fuqiang, Jianshe, and Production brands respectively. Their quality was equivalent to the original No. 2, 3, and 4 powders. Later, in order to save food and rational consumption, various localities produced and supplied ungraded "August 1 Flour" (i.e. flour with a wheat flour extraction rate of 81%) from 1950 to 1953 in accordance with the regulations of the Communist Party of China. . After the implementation of planned grain acquisition and planned supply, standard flour began to be supplied on the market in 1954. After 1956, the market supply was basically dominated by standard powder. The wheat flour standards promulgated by the former Ministry of Food in 1957 stipulated the grades of special flour, standard flour, inferior flour and whole wheat flour. By the 1980s, some flour mills gradually restored their registered trademarks for domestic sales and export needs. As the food situation improved, flour grades were increased in 1984. The varieties specified in the national standard for wheat flour GBl355-86 issued by the former National Bureau of Standards in 1986 are special first-class, special second-class, standard flour and ordinary flour. This standard is still in use today. Current milling technology cannot completely separate endosperm and bran, and different grades of flour contain different levels of bran. High-grade flour contains almost no (or minimal) bran and aleurone layers, low crude fiber and ash content, good palatability, and high digestion and absorption rate, but is not as nutritious as low-grade flour. In addition to the above four levels of general flour standards, in order to meet the needs of the food industry to continuously develop new products, the country formulated two national standards for high-gluten wheat flour and low-gluten wheat flour in 1988. The former is suitable for processing hard wheat and used to make high-gluten foods such as bread; the latter is suitable for processing soft wheat and used to make low-gluten foods such as biscuits and pastries. These two kinds of flour can also be used to add certain additives or auxiliary materials in a certain proportion to prepare various special wheat flours, such as bread flour, noodle flour, steamed bun flour, dumpling flour, biscuit flour, pastry flour, etc., to meet social production and people's living needs.

Identification of counterfeit and substandard products

At present, the main problems existing in wheat flour are the following two aspects:

1. Exceeding the standard use of whitening agent

Benzoyl peroxide (i.e. wheat flour whitener) is an oxidant widely used in the chemical industry. As a wheat flour improver, it can inhibit the action of some enzymes and the growth of microorganisms in wheat flour, promote the ripening of wheat flour, destroy carotenoids, lutein and other pigments, and increase the whiteness of wheat flour. Because benzoyl peroxide has strong oxidizing power, is unstable, and is prone to explosion when heated, commercially available products often add diluents such as alum, calcium salt of phosphoric acid, calcium sulfate, magnesium carbonate, and starch, which are called "dilute benzoyl peroxide". "acyl". According to the chemical product industry standard (HG2684D95), the benzoyl peroxide content in commercially available products is 28±1%.

Benzoyl peroxide has been used abroad for a long time. In my country, it was first used by some wheat flour processing plants in the south in the late 1980s and early 1990s because of its significant whitening properties. The effect and the obvious economic benefits brought by it quickly became widely used by flour mills all over the country. Because benzoyl peroxide can destroy vitamins in food, and excessive intake of its reduction product benzoic acid is not good for human health, so various countries have stipulated safety standards for use.

2. Illegal addition of white lumps to wheat flour

The chemical name of white lumps is sodium formaldehyde sulfoxylate, which is easily soluble in water and can be decomposed into formaldehyde and sulfur dioxide when the temperature is slightly higher or when exposed to acid or alkali. An industrial bleach that is banned for use in food and is mainly used in the printing and dyeing industry. The state clearly stipulates that it is prohibited to use sodium formaldehyde sulfoxylate in food products.

However, many operators use the white cubes to bleach, add color, antiseptic and increase the toughness of flour products instead of adding them illegally. After people eat food added with the white cubes, it can cause poisoning, allergies, intestinal inflammation, and human body damage. Ingestion of 10sBp can cause death.

Consumers can generally make rough sensory judgments from the following aspects when purchasing.

First look: Look at the color and texture of wheat flour. The pink color of high-quality wheat is white or slightly yellow, not dark, without impurities. When kneaded by fingers, it is in the form of fine powder, without a coarse-grained feeling, without bugs or lumps. It can be squeezed tightly in the hand and released without forming clumps. Thick quality, poor quality...gt;gt;

Question 7: What is the difference between whole wheat bread flour and whole wheat flour? Whole wheat flour: Wheat flour contains its outer layer of bran, so that the ratio of endosperm and bran is the same as the raw material wheat ingredients. It is used to make whole wheat bread and cookies.

Whole wheat flour is made from whole-grain wheat through steps such as grinding and sieving (grading to appropriate particle size), and retains the same proportions of endosperm, bran and germ as the original whole-grain wheat. Product, whole wheat flour is rich in nutrients and is a natural and healthy nutritious food. Rub the whole wheat flour in the palm of your hand, and you can see the crushed bran inside. The texture is rougher than that of ordinary flour, and the wheat flavor is richer.

Whole wheat flour is rich in vitamins B1, B2, B6, niacin (vitamin B3), calcium, iron, zinc and other trace elements. It is the flour with the highest nutritional value among the common flours on the market.

Whole wheat soda crackers can be made: Ingredients: 60 grams of low-gluten flour, 60 grams of high-gluten flour, 80 grams of whole wheat flour, 30 grams of butter, 1 and 1/4 teaspoons of dry yeast, powdered sugar 1/4 tsp, 1/2 tsp salt, 1/4 tsp baking soda, 85-90 grams of water.

Whole wheat flour is divided into two types: one is whole wheat flour containing bran, and the other is whole wheat flour without bran. According to the processing technology: mechanically processed whole wheat flour and stone ground whole wheat flour. Wheat flour.

Whole wheat flour refers to the original color and original flavor flour without whitening agent (peroxybenzoic acid) and gluten enhancer (potassium olfactory acid) added to the flour. That is, how much weight of wheat is invested to produce how much flour containing wheat bran is produced. The crude fiber in this flour is most beneficial to human health and is also good for diabetics [1].

The tissue structure of wheat mainly includes the cortex {the mesocarp, endocarp, seed coat nucellar layer), aleurone layer, embryo (containing germ), endosperm, etc. 1. The cortex mainly contains cellulose, semi- Cellulose, and a small amount of phytate, these substances cannot be digested and absorbed by the human body (should be removed, normal people do not need to eat). 2. The aleurone layer contains protein, B vitamins, minerals and a small amount of cellulose. From a nutritional perspective, the aleurone layer is rich in nutrients, especially B vitamins, which are necessary for the human body. A lack of B vitamins will cause beriberi (the protein in the aleurone layer has nothing to do with the level of gluten, 3 The embryo is extremely nutritious. Compared with the endosperm, it provides 3 times the high biological value protein, 7 times the fat, 15 times the sugar and 6 times the mineral content. It is the richest plant resource containing vitamin E. Contains thiamine, riboflavin and niacin. The fat contained is mainly saturated fatty acid, one-third of which is linoleic acid. It also contains a small amount of plant sterols and phospholipids. 4. The endosperm mainly contains gluten protein. , starch and a small amount of minerals and oils. From a nutritional point of view, all of the above should be retained. Gluten protein and starch are the key substances that make up dough with a special gluten network.

Generally speaking, flour refers to wheat flour. The white flour produced after removing the bran is sold in various grades on the market and can be used in various steamed buns, breads, cakes, and biscuits. It is the most basic material for all baked goods.

Question 8: What is the difference between whole wheat flour and wheat flour? Whole wheat is gluten-free flour.

Wheat flour is made from only the center part of wheat.

Question 9: Is whole wheat flour low-gluten flour or high-gluten flour? It's low-gluten flour, so it's easy to break when making dumplings, and it's easy to leak oil when steaming steamed buns. Steamed buns are the best. Whole wheat flour is more nutritious than refined flour.

Question 10: What is the best brand of whole wheat flour in the world? . . . . . Self-produced and sold, no additives, pure green.