Characteristics, storage, and use of flour

As the Spring Festival approaches, more and more families are processing trowel heads. Now, the characteristics, storage, and usage methods of flour are introduced as follows:

Storage characteristics:

Flour particles are small and have a large contact surface with the outside world, making it easy to absorb moisture. Due to the small size of the particles hindering the gas flow between them, as well as poor thermal conductivity, it is difficult to dissipate moisture and heat, and it is prone to heat generation, mold formation, and clumping during storage. If not properly stored, it may become sour and bitter, resulting in poor storage stability.

The heating and moldy appearance of flour is mainly caused by the proliferation of mold during periods of high moisture and temperature. Pests multiply in large numbers and can also cause fever. Flour heating generally starts from the core or lower layer of the pile. If there is uneven moisture or temperature, it starts from the areas with high moisture and temperature, and then spreads around. Mildew caused by external humidity generally occurs ten centimeters above the surface of the powder pile. Flour processed in different seasons has different safe storage times, with a moisture content of 13%. Flour processed in autumn can generally be stored until April of the following year; Processed in winter, can be safely stored until May of the following year; And summer processed products can generally only be safely stored for about a month. In addition, newly processed flour that has not undergone heat dissipation and is affected by high temperatures during transportation, such as stacking large piles, can generate heat due to heat accumulation.

During storage, the flour processed from new wheat is primarily oxidized. The flour improves the quality of the process through ripening, resulting in increased water intake, larger and looser bread bodies, and even noodles. The oxidation process can also change the pigment and turn the pink color white. However, with the extension of storage time, flour will undergo adverse changes during regular storage.

Storage method:

1. Control moisture. The summer moisture content of flour should be within 13%. During storage, it should be kept as tightly as possible to isolate the impact of external moisture. And it can maintain the cleanliness of the flour.

2. Reasonable stacking. Flour should be stored in a warehouse with good moisture and heat resistance. When stacking, the new and old should be separated, and different qualities should be separated. Dry and low-temperature flour should be stored in tightly packed piles. The newly produced flour should be cooled before stacking. The size of the stack is mainly determined by climate and powder quality. For long-term storage, stacking should be carried out in a timely manner, and the upper and lower positions should be exchanged to prevent agglomeration in the lower layer.

3. Take strict precautions against insect pests. Due to the difficulty in handling insect infestation in flour, the fumigated insect remains in the powder, so it is necessary to do a good job of isolation and pest prevention. If necessary, preventive fumigation can be carried out to remove insect eggs.