Teyi powder is a kind of flour.

The full name of Teyifen is special first-grade wheat flour, formerly known as special flour and Fuqiang flour. It is flour ground from the core part of wheat seeds. It contains very little dietary fiber and is a fine pasta.

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, named Fuqiang, Jianshe, and Production brands respectively. The quality was equivalent to the original No. 2, 3, and 4 powders. Hence the name Fuqiang powder.

Extended information

Four selection skills:

1. Whiteness

The color of the flour will directly affect the color of the bread. The whiter the core part of the wheat grain, the better the quality of the flour, so the quality of the flour can be seen from the color of the flour. Bleaching with bleach is not allowed, but excessive bleaching will cause the color to be dead white and gray, which is undesirable. But for making hard bread, the color of the flour is not important. ?

2. Gluten strength?

The gluten in the flour forms the network structure of bread. If the network structure is too weak, good bread will not be made. Therefore, flour must have sufficient gluten. The conditions for making a good bread are: 1. Sufficient protein and good quality protein. ?

2. Enough sugar and amylase to supply the sugar needed for yeast fermentation. ?

3. Sufficient a-amylase adjusts the gelatinization of starch.

Baidu Encyclopedia - Fuqiang Flour

Baidu Encyclopedia - Flour