If the flour is not finished in a short time, it can also be kept in the freezer. In this way, no matter how long it is left, the flour will not go bad. However, if the flour is already "sick", then this method can't be saved.
Flour will change its water content according to the temperature and humidity of the environment. The higher the humidity, the higher the water content of flour, which is easy to agglomerate. The lower the humidity, the lower the water content of flour.
Extended data
Classification of common flour
1, high gluten flour
Dark color, active and smooth, not easy to form balls by hand; It is more suitable for making bread and some cakes, such as Danish cakes. Mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.
2, medium gluten powder
The color is milky white, between high and low powder, and the body is semi-loose; Generally, Chinese snacks are used, such as steamed buns, steamed bread and noodles. Generally available flour can be considered as medium gluten flour unless otherwise specified. Moreover, this kind of flour is generally marked on the package, which is suitable for making steamed buns, jiaozi, steamed bread and noodles.
3, low gluten powder
The color is white, and it is easy to form a ball by hand; The average protein content of low-gluten flour is about 8.5%, and the protein content is low, so the gluten is weak, so it is more suitable for making cakes, muffins, biscuits, cakes, etc., and the taste is fluffy and crisp.
Baidu encyclopedia-flour
People's Network-Can flour be eaten if it is infested? How to remove bugs from flour?