1, custody characteristics of flour particles small, strong moisture absorption, easy to heat moldy. The storage time is too long, easy to agglomerate or bitter acid, especially the flour that is overheated or sprouted wheat flour is more prone to bitter acid. The moisture content of the flour is below 12%, and after kneading and bag dumping, the cake can still be restored to its original state. If the flour has a large amount of moisture and there is a phenomenon of heat and mildew, it will be difficult to restore the original shape after agglomerating. After rubbing, there will still be small lumpiness and the quality will be greatly reduced. Freshly ground flour, after 15-20 days of storage, the pink can be further whitened, the process quality of the flour has also been improved, water absorption and plasticity increase, steamed steamed bread is bulky and soft, delicious taste. 2, custodial storage of flour, require clean, dry, pest-free, no odor. The moisture content is below 12% and the temperature does not exceed 35C. It can be stored safely. Water with a moisture content of about 13% can be stored after the autumn cool and can be stored until April of the next year. Winter processing can be stored until the following May. New flour processed in summer can generally only be kept for about one month. Freshly-baked hot flour should be bagged after proper cooling. The stacking of flour should be proper and the stack height should generally not exceed 20 packets. New flour and Chen flour should be stacked separately. In the process of keeping the flour, special attention should be paid to moisture-proof and insect-proof work. Once the flour is wormy, it will be difficult to clean it up. Even if it is sifted it will be very difficult to remove eggs and whiteflies. Fumigation and insecticide can still leave the corpse in the powder and affect food hygiene. To prevent flour and insects, we must thoroughly clean and disinfect the raw grains, processing plants, surface bags and various equipment to prevent infection.
Luteolin, alias carotenoid, carotenol, phytoalexin, riboflavin, marigoldin and phytoalexin, etc., orange-yellow powder. Natural lutein is an excellent antioxidant. Lutein and zeaxanthin are the only 2 carotenoids in the eye, and the prevention of vision loss and blindness caused by age-related retinal macular degeneration is the unique function of lutein.
Natural lutein is an excellent antioxidant, can resist free radicals in the body caused by cell and organ damage, thus can prevent the body aging caused by cardiovascular sclerosis, coronary heart disease and tumor disease.
Lutein,Lutein Ester,Xanthophyll,Carotenoids
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