Why is flour sticky?

Because of the use of germinated wheat flour, wheat flour with insufficient maturity caused by freezing and insect-eaten wheat flour, the activity of enzymes in germinated wheat flour is enhanced. Its strong amylase activity will hydrolyze starch into sticky substances such as dextrin.

Solution:

Flour processed by new wheat or germinated wheat is prone to sticky phenomenon, especially in June-August every year. The viscosity problem can be solved and improved by replacing flour or adding gluten enhancer.

Extended data

Tips for choosing flour:

1, look at the color. Normal flour is white and slightly yellow. Excessive use of whitening agent will make flour grayish white or even bluish white, so the whiter the flour, the better.

2. Look at Bran Star. A small amount of bran is allowed in flour processing. Wheat bran is edible and beneficial to human body, but it is not allowed to be excessive.

Step 3 touch your hands. Knead the dough by hand. If it feels soft, it means flour is good. If it feels too smooth, it is generally of poor quality.

4. Look at the moisture. Standard flour has good fluidity and is not easy to deteriorate. When grasping flour by hand, the flour flows out one by one from the seam of the hand, and does not form a ball after letting go.

5. smell it. Fresh flour has a normal smell, and its color is light and clear. If there is rancid smell, musty smell, dark color, blackening or caking, it means that it has deteriorated.

6. Try it. Take a small amount of wheat flour and taste it carefully. If you pass, you won't bite.

How to choose all kinds of flour in the supermarket?