I often eat flour, what are its main ingredients? I understand after reading it

flour is the flour formed by peeling and grinding wheat, also known as de-bran flour. Flour can be roasted, steamed, boiled, and baked. It is very popular among northerners for its delicious, affordable and other advantages, and it has become an essential daily necessities for their three meals a day.

Flour is refined from wheat.

In fact, the taste and practicality of flour is directly related to its main ingredients.

The chemical composition of flour: moisture, protein , carbohydrates , fat , minerals, vitamins and enzymes.

<1>Moisture: (13.5±0.5)℅ for special first-grade flour and special second-grade flour; (13.0±0.5)℅ for standard flour and ordinary flour; 14.0℅ for low-gluten wheat flour and high-gluten wheat flour .

: Protein is the main component of flour, and it has the biological macromolecule of the spatial structure. Among all kinds of grains, only the protein in wheat flour can absorb water to form gluten. The protein in flour is mainly gluten protein, of which wheat collagen and glutenin account for more than 80%, mainly fibrous protein with rod-shaped or fibrous molecular shape, followed by alcohol-soluble gliadin and soluble dilute protein. Acid or dilute base glutenin.

Because the protein is a macromolecular structure in space, and the protein has strong water absorption and swelling properties, the insoluble protein after water absorption and swelling has good structural properties, elasticity and thermal extension properties and structural stability. It has an important influence on the properties of the dough and the production process.

Flour can be used to make noodles, steamed bread and other delicacies.

: The fat content in flour is very small, usually 1℅-2℅. The fat in wheat is composed of fatty acids with a high degree of unsaturated, so flour and The storage period of its products has a great relationship with the fat content. It can easily go rancid if not stored properly.

: The content of carbohydrates is the highest, accounting for about 75℅ of the flour.

< starch >: The starch in flour is a polysaccharide molecule, which includes amylose and amylopectin , accounting for about 20℅-26℅, and the rest are insoluble in the form of branched chains polysaccharide molecules in water. Due to the spatial helical structure of the molecule, starch has greater hygroscopicity and is also the main sticky substance of flour.

Auxiliary materials such as eggs can be added when kneading flour.

: The mineral content in flour is represented by ash . The level of ash content in flour is an important indicator for evaluating the quality of flour.

: flour also contains vitamins, but its content is relatively small, it does not contain vitamin D, generally lacks vitamin c, and the content of vitamin A is also less, vitamin B1, vitamin B2 and vitamin B5 and vitamin E content Slightly more.

: Flour contains a certain amount of enzymes, mainly amylase , protease , lipase , fat chlorinase, plant enzyme , etc. The existence of these enzymes has no effect on flour. The storage or the processing of bread and biscuits will have a certain effect.

Knowing the main components of flour, I believe that everyone has no objection to flour products. Today, when food safety is greater than the sky, adulteration in flour processing makes counterfeiters no longer dare to act rashly, and people can use it with confidence.