Taste and smell. Flour, Healthy has a pleasant kind of smell. Lack of smell indicates poor quality flour. Similarly, the wrong smell indicates a bad storage of flour. The taste of flour should be slightly sweet, The bitter taste testifies to the presence of weed seeds or fattening fats. The flour obtained from overgrown grain is clearly sweet..
Color. The color of the flour should be peculiar and only from the dyes of the aleuron layer, fruit and noise and embryo. Moist flour is darker than dry flour, should be uniform without streaks. Wheat flour should be white with a slightly creamy shade, White rye flour - with a yellowish or greenish shade.
Granulation. A given type or type of flour should be characterized by the alignment of the size of the particles. Flour with even thicker granulation has better water absorption and binding properties. Bread obtained from such flour has better organoleptic features.
Baking flour. It is referred to as a set of features, of which the most important are:
a) zdolność wchłaniania wody,
b) zdolność wytwarzania i zatrzymywania gazów,
c) aktywność enzymatyczna.
These features are determined only by testing.
Storing flour. The flour immediately after production has no proper baking features and must be subjected to the maturation process. Storing flour during puberty should be particularly careful, carried out in appropriate humidity, secured from pests. Flour, particularly stored in higher humidity and thicker layer, it may be self -discharged. This process is harmful. The smell should be checked frequently when storing the flour, taste and color, Because biochemical changes are usually accompanied by changes in organoleptic features.