Steamed buns, steamed buns, muffins, bread, pizza... In our life, flour is often used to make different kinds of cakes. Faced with a dazzling array of flours, how can you find the right product? The upcoming new national flour standard may give you the answer, let's take a look.
The new national standard will be officially implemented from January 1, 2023
Flour is an important basic service, but the quality of flour varies widely from brand to brand: some have too many food additives or are banned, and others have an unusual color and smell that makes it difficult for many consumers to buy.
Recently, the reporter visited RT-Mart, Xinhuadu and other supermarkets and learned that there are many kinds of flour on the supermarket shelves, and the specific names are different, such as wheat flour, whole wheat flour, noodles... flour, some names have "high gluten" or "low gluten" in front of them Muscle" lettering.
Wheat flour, as the name suggests, is a product made from milled and milled wheat, with the bran and germ partially or completely removed, used to make pasta. Depending on the protein content, there are high-gluten, low-gluten and medium-gluten scores, and the look and taste of pasta and cakes baked from all three are different.
Wheat flour has many different types of gluten used to make pasta, but for many people, distinguishing the three is not easy. "High-gluten flour has strong toughness and is chewy to food, and is suitable for making bread, pizza and other pastries. Low-gluten flour has weak toughness, making food crispy and soft, and is suitable for making biscuits, cakes and other pastries." All-purpose flour is more suitable for making steamed bread, Steamed buns, dumplings and other Chinese pastries. According to industry insiders, from the appearance point of view, due to the different screening process, the color of flour with different gluten is also different. The difference is that the color of low-gluten flour will be darker. Between high-gluten flour and low-gluten flour, the gluten is medium. Creamy white.
Recently, the State Administration for Market Regulation (National Standardization Administration) issued "Wheat Flour" (GB/T 1355-2021). It will take effect on the 1st.
Wheat flour with additives will be classified as "specialty flour"
"The national standard of 'wheat flour' is the basic standard of food, and it is also the 'bottom line' and 'benchmark' of various flour standards. The original standard is no longer applicable to the current needs of high-quality development. The promulgation of this standard is conducive to meeting consumers' needs for green, high-quality, healthy and nutritious products, and at the same time, it regulates and guides flour processing enterprises to process correctly, and promotes the high level of flour industry. Quality development is of great significance. , to promote savings and reduce losses. Food escape.
The newly released national standard "Wheat Flour" (GB/T 1355-2021) not only highlights nutrition and health, but also advocates moderation. There are three main changes.
Obviously, this standard only applies to edible flour without additives. The raw materials can only include wheat and water, and other auxiliary ingredients (such as starch) and food additives (such as thickeners, emulsifiers, etc.) are not allowed. After the implementation of the new standard, flour containing additives or additives will be classified as "professional flour".
Modified wheat flour. According to the original standard, wheat flour is divided into four categories: "special grade", "second grade special grade", "standard flour" and "ordinary flour", and adjusted according to the degree of consistency, processing accuracy and ash content are a classification index, There are three types of "refined flour": "standard flour" and "plain flour". Mr. Sun said that on the one hand, the new standard meets the different needs of the retail market in terms of processing accuracy, and on the other hand, it also meets the needs of enterprises to use ordinary flour as a food ingredient. The new standard merges "special grade two" into "standard flour", retains a lower processing index, meets the needs of some consumer groups for precision flour, reduces the processing level, and simplifies the grading level. Both refined flour and standard flour are the main sources of small package flour in the market, while original standard plain flour is mainly supplied by monopoly enterprises, there are many in the market, and few small retail flour mill businesses should be classified separately.
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