Specialists ToRasnoyarsk branch Center for Product Safety and Quality Assessment They gave useful advice on what flour to choose for the main treat for Maslenitsa.
This year Maslenitsa week will last from February 16 to 22. The main dish for it is pancakes. They are baked from different types of flour and with rich fillings from cottage cheeseAmeatAjamImushroomovsour creams etc.
“Depending on the grain, flour can be wheat, rye, barley, oatmeal, corn, buckwheat, wheat-rye. The varieties of wheat flour are extra, coarse, highest, first, second and wallpaper, and for rye flour – seeded, peeled, wallpaper and special. They differ both in the production method and in the composition,” noted the center's experts.
The dough made from premium flour turns out airy and tender, and the pancakes are lacy. The first and second grades contain bran, which increases the nutritional value of the product, but the dough is less fluffy. For pancakes, choose the first grade, then they will turn out softer, more porous and thinner. For adherents of a healthy diet, buckwheat, corn, whole grain and rye flour are suitable.
“Do not buy flour in plastic bags, it quickly becomes moldy in them. Better paper or cardboard containers. High-quality flour has a white or creamy tint, an unobtrusive odor, creaks when pressed and crumbles freely. A loose consistency means that the product is damp and the pancakes made from it will be thick,” experts emphasized.
The flour must be homogeneous, free from foreign impurities, smell and taste. Only from a high-quality and safe product can you bake delicious pancakes for Maslenitsa.
Also, choose a product that is no more than 6 months old and has a shelf life of up to 1 year. To prevent bugs and mold from growing in the flour, pour it into plastic containers, glass or paper containers and place it in a dry, dark place. Do not buy a lot of flour for future use, but only the required amount, and trust trusted manufacturers.
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