Can you eat flour that tastes sour after fermentation?

Flour is used when making many pasta snacks. The dough is fermented during the production process. However, some friends have no experience in dough fermentation, which causes the dough to taste sour. The dough at this time is actually no longer edible because it has been fermented due to moisture. Even if it is made, it will affect the taste and flavor.

Can I eat flour that tastes sour?

Nutritionists say you should stop eating flour that tastes sour. This has become fermented due to moisture and cannot be eaten, but it can be used as a starter and mixed with good flour to make steamed buns.

How to store flour

Good ventilation: Flour has the ability to breathe, so air circulation is necessary so that the flour has air to use.

Humidity and dryness: The moisture content of flour will change according to the temperature and humidity of the environment. The higher the humidity, the higher the moisture content of the flour and the easier it is to clump. The lower the humidity, the lower the moisture content of the flour. The ideal humidity is about 60%-70%.

Suitable temperature: The storage temperature will affect the maturation time of flour. The higher the temperature, the faster it matures. But temperature also shortens the shelf life of flour. The ideal storage temperature for flour is 18℃-24℃.

Clean environment: A clean environment can reduce the breeding of pests and the reproduction of microorganisms, thereby reducing the chance of flour being contaminated.

No peculiar smell: Flour is a material that absorbs and stores odors in the air, so there should be no peculiar smell in the environment where flour is stored.

Away from the wall and off the ground: This is necessary to ensure good ventilation, reduce moisture, reduce insect and rodent contamination and comply with legal regulations.

What kind of flour is best for making noodles?

The "flour" we often refer to refers to wheat flour, that is, flour ground from wheat. According to the protein content in the flour, flour can be divided into high-gluten flour, medium-gluten flour and low-gluten flour.

Medium-gluten flour is generally used to make noodles: it is milky white in color, between high-gluten and low-gluten flour, and has a semi-loose texture; it is generally used in Chinese dim sum, such as buns, steamed buns, noodles, etc.

Note: Generally speaking, any flour sold in the market without any special instructions can be regarded as all-purpose flour. Moreover, this type of flour packaging usually indicates that it is suitable for making buns, dumplings, steamed buns, and noodles.