Flour - nutritional product obtained by grinding grain cereals or of leguminous plants.
There are a flour wheaten, rye, barley, oat, corn, soybean, pea and other type of flour is characterized by the ratio of the peripheral and Central parts of the grain, bran and endosperm). Food and biological value flour depends on the nature of grinding. The more exposed the grain liberation from the peripheral parts, the complete destruction of the embryo and outer shells, the poorer mineral and vitamin content of the flour, the less it contains fiber, fat, protein, the more carbohydrates. Coarse flour rich in fiber, protein, fat, vitamins (group) and mineral substances. Absorption and calorie bread from the highest grade flour higher than that of the Wallpaper. Depending on varieties of wheat and rye flour contains (in % to dry matter): proteins 8,6 -11,8; fats 0,9 -1,0; carbohydrates 69,6 - 74,6; fiber of 0.2-1.8; ash 0.5 to 1.6. Energy value per 100 g of flour 354-374 kcal.
To improve baking qualities of flour should after grinding be kept within 1.5-2 months. This is the so-called maturation of flour. Benign dry flour when properly stored in a clean, dry and cool place can be stored several years without any noticeable degradation. During storage under unfavorable conditions flour spoils (moldy, go rancid, it cakes (consolidate) and gets a musty odor and bad taste.
The quality of flour must meet the requirements of GOST. In the study of flour determine the color, smell, taste (in particular, the presence of crunch when chewed), moisture content, ash content, the grade of milling, quantity and quality of gluten (wheat flour), invasion barn pests, mineral, metal and harmful Botanical impurities. Humidity flour not exceed 15%. No Pets presence in flour storage pests. The slime content metallopolimery no more than 3 mg/kg of Harmful plant impurities (the LPV, Golovnya, Basel, bitterling, cockle) possess toxic properties, and degrade the quality of flour. Therefore, the content of ergot or smut (each separately or both together) in flour Pets not more than 0.05%; bitterling or Vesela (separately or together) not more than 0.04%, and together with LPV and development-not more than 0.05% ; cockle - not more than 0.1 %.