Fake flour is substandard flour and generally contains excessive water content; it is mixed with potential carcinogens such as "white lumps" or "formaldehyde" to make bleached and toughened flour "smooth and delicious"; excessive amounts Adding benzoyl peroxide (a flour treatment agent, mainly used to improve the quality of fresh flour, and because it is a strong oxidant, it also has a bleaching effect), etc.

Identify the quality of flour Five methods:

1. Choose the manufacturer and see if it has a trademark. Generally speaking, large-scale flour processing plants have advanced equipment, complete product inspection methods, and reliable product quality. Each bag of flour is labeled with the inspector's number and production date when it leaves the factory. The packaging of many well-known manufacturers is still special bags with very eye-catching trademarks. However, the flour packaging labels of "underground factories" or small workshops are incomplete or irregular.

2. The color of flour is the basis for determining the flour grade. High-grade flour is white, delicate and gluten-free, while low-grade flour is less so. Flour that is creamy or light yellow in color is due to the combination of hard wheat, which generally has a higher gluten content without losing the inherent flavor of wheat.

3. In addition to the whiteness and fineness of the flour, high-quality flour generally has a moisture content of less than 14%. If the flour feels moist when inserted with your hands, and it forms a ball and does not spread easily after being held tightly, it is because the flour has high water content, and it is an unqualified product. Although this kind of flour is slightly white in color, it is not suitable for long-term storage, and it does not require water when making food, so the yield rate is low.