Having created stocks of flour, housewives are unpleasantly surprised and upset when they have to first fight for the extension of preservation product and then throw it away.

What are the different grain flours and how to make them last longer?

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What does it depend on?

The dependence of the shelf life of flour is observed on such factors:

• initial data - what cereal is made from, what weather is it, what is the moisture content of the grain, etc.;
• storage conditions.

Storage conditions mean the whole range of indicators, including:

• what container the product is poured into;
• grind size;
• room temperature;
• humidity of the environment;
• availability of ventilation;
• finding substances with strong odors, etc.

In facilities specially adapted for storing flour, this product can be stored for up to 10 years without losing its qualities.

It is impossible to create such conditions at home, so creating a 1.5 - 2 year supply- the maximum quantity that makes sense to purchase in advance.

What do GOSTs say?

GOST R 52189-2003 for wheat flour in clause 7.2 indicates that establishing the shelf life is the responsibility of the manufacturer (subject to compliance optimal conditions storage). Clause 4.9.1. it is stated that on each package the manufacturer must be marked, as well as shelf life.

When packaging, the manufacturer, knowing the grade, grinding coarseness, and also taking into account what technology for bringing flour to full readiness was applied to storage, the release date and expiration dates must be indicated on the container.

Expiration dates

How long does the product last? Various grains after grinding into flour behaves differently, some types of this product cannot be stored for a long time at all.

1. Wheat, premium . There is no point in keeping this raw material for longer than 6-12 months. As soon as the taste has changed or appears bad smell, should be used up quickly. When the prepared products - pies, dumplings, etc., ceased to be extremely tasty, and a rancid taste began to be heard - the remaining unused flour should be thrown away.
2. Rye. A rye-wheat mixture is considered healthier. The very same Rye flour will be good for 6 months. (GOST R 52809-2007).
3. Corn. Grinding corn kernels is not intended for long-term storage, as evidenced by clause 4.1 of GOST 14176-69, which does not recommend keeping such raw materials for longer than 3 months.
4. Buckwheat. Such raw materials contain substances that are very valuable for health, and although the product is not used for baking, flour from it occupies an important place in cooking as dietary product, the suitability of which is undoubted for 6 months.
5. Rice. Rice flour- a product often used in cooking, and dishes asian cuisine It’s almost impossible to cook without it. It is also irreplaceable for those who suffer from allergies.

With the right regimen, this product can be kept freely for 6 months.

6. Almond. This flour is essentially ground almonds. Usually you don’t need a lot of it, but in small bakeries where they bake almond-flavored products, you have to stock up. But you should keep in mind that such a product can be stored for up to 6 months.
7. Gorokhovaya. Pea flour will last for 8 to 10 months.
8. Cheremukhovoy. Bird cherry flour interesting for its special taste, but not only: it contains a lot minerals, useful for human body. Plus it's environmentally friendly pure product, the shelf life of which is 1 year.
9. Pumpkin. Pumpkin seeds produce a valuable food product - pumpkin flour, which has not only beneficial properties, but also medicinal. These raw materials are used for baking, for breading, and in the manufacture of special types of sweets. Without loss of quality, such raw materials will be preserved for six months.
10. Nutova. Those who lead healthy image life and eat accordingly, cannot do without such raw materials as chickpea flour, the shelf life of which is 9-12 months.
11. Coconut. This product is secondary in production. Ground coconut is used as a seasoning, additive in baking and as a thickening agent in the preparation of sauces, gravies, soups, etc.

    In addition to specific interesting taste, coconut flour It is also useful because it does not contain gluten, and this is extremely important for allergy sufferers.

    The product is stored for 1 to 2 years.

12. Barley. Such raw materials are added to wheat flour during baking and porridge is prepared from it. Surplus barley flour will be freely suitable for 6 months.
13. Pancake. Pancake flour is a product containing not only wheat grinding, but also all sorts of ingredients that are included in the recipe for making pancakes -, egg powder etc. These ingredients greatly reduce the shelf life, so it is no more than 6 months.
14. Linen. Nutritionists recommend consuming flour made from flax daily in an amount of at least 100 g, which is explained extremely valuable qualities: the presence of a large percentage of fiber, antioxidants, as well as substances with an antitumor effect. For weight loss, skin cleansing in cosmetology, for lowering cholesterol levels, during pregnancy, etc. You can’t do without a supply of such a product. It is important to know that its shelf life is about 10 months.

When purchasing any flour, you need to choose it so that this product is as fresh as possible.

If the expiration date set by the manufacturer is at its limit, then it is better not to buy such a product: the unspent balance will have to be thrown away.

Storage rules at home

You can buy flour in various packaging: paper bags, plastic and matting bags. The package should not be opened earlier than required, as contact with air sharply shortens the shelf life.

After opening, the package must be kept at a temperature below +20°C, or better if the thermometer readings are in the range of +6 - +15°C, with a humidity of about 60%.

It is not easy to create such conditions in an apartment; storage under the kitchen window and cool storage rooms are suitable, where no high humidity.

How to protect against bugs?

To prevent bugs from getting in, storage is required according to all the rules - in a closed container, at low temperatures.

In addition, bugs do not like strong odors, so unpeeled slices are placed in flour intended for long-term storage. garlic or bay leaves.

Dry cloves and calendula flowers are also practiced.

How protect flour from bugs, you can learn from this video:

Can it be kept in the refrigerator?

The cooler it is, the longer such a product will be preserved, but only if suitable humidity conditions. It is quite possible to keep hermetically sealed flour in the refrigerator, and even in the freezer.

Will a plastic container work?

The best container at home - glass jars, but a plastic container can also be a good option.

Small volumes that can actually be consumed within 2-3 months., may well be preserved in plastic, with a tight-fitting lid.

Features for animal flour

Animal flour is used as additives for poultry and animal feed. If the farm is small, then the purchased bag weighing 50 kg must be properly stored, otherwise the product will have to be thrown away.

Meat and bone

Meat and bone meal will not lose its properties if it is kept in a cool room in a tightly sealed container.

Suitable paper bag, in which the product was purchased, if the open edge is wrapped several times and secured with paper clips, or better yet, clothespins, pouring out as needed and sealing again. The purchase can remain in this condition for 6 months. and will remain good.

Rybnaya

Fishmeal, like meat and bone meal, refers to protein products, the storage of which requires increased attention to compliance with conditions.

The manufacturer usually gives a shelf life of 6 months.

To prevent the product from spoiling at home, it is important to keep it cold and prevent the penetration of warm, moist air, but quickly pour out the required amount and wrap the bag again more tightly, securing it and preventing uncorking.

Long-term saving of flour fraught with material losses, since even if correct mode During storage, chemical and physical processes occur in flour.

The source material - corn, soybean, oats, etc. contains an increased amount of fats, which age over time and acquire an unpleasant taste.

Having purchased flour, the buyer is not aware of the conditions in which it was kept in the warehouse of the retail chain, and if the humidity was high, then the product has absorbed it, after which mold will spread.

If there were substances with a strong odor in the warehouse, then the flour will take it over and may emit the smell of paint, gasoline, perfume, fish, smoked meats, etc.

During long-term storage, pests may appear in the product - moths, bugs, mucoids, etc.

How can you tell if it's gone bad?

Flour stored for a long time can deteriorate, which is manifested by such signs:

• a rancid smell appears (from the aging of fats contained in the grain);
• there is a smell of mold or other unpleasant odors;
• the contents are taken in lumps in which moth larvae hide;
• color and structure changes.

All these signs indicate that Don't take bags of flour, it is better, if necessary, to buy a fresh, good-quality product in the right amount than sowing and drying reserves for a whole year.

It is important to proceed from the release date; the fresher the flour, the better the products made from it will be.

Tips for long-term storage flour in this video:

Flour is considered an essential ingredient in the preparation of many foods.

Traditionally, flour is obtained by grinding grains of various cereals. Flour contains carbohydrates, due to which it is considered one of the most valuable in terms of nutritional value products.

There are many tips and tricks regarding storing flour at home. As a rule, flour is purchased for home use in small quantities, since it is not always easy to provide space and conditions for its storage.

It is best to store flour in a dry, well-ventilated area at a temperature of +5-+20 degrees. In such conditions, flour can be stored for 12-18 months.

When storing flour, you should avoid places near foods with strong odors. These products include various herbs and spices, as well as tea and coffee. Flour easily absorbs foreign odors and becomes unsuitable for further use.

Often, flour is sold in paper packaging. In order to avoid moisture when storing at home, it is necessary to place a sealed paper bag with flour in plastic.

If the package has already been unsealed, it is best to pour the flour it contains into a glass or metal container with a tight lid. Often canvas bags are used to store flour.

If the flour is stored for a long time, then in order to avoid souring or mold, it is recommended to dry it from time to time, first spreading it on a sheet of paper in a thin layer. It is best to then pour the flour into a new bag, but if there is none, you must first dry the old one.

When storing flour at home, it is very important to avoid the appearance of various insects in it, such as bugs, mealworms and other pests. Insects can simply eat part of the flour and spoil the rest with the products of their vital activity. If there are still insects in the flour, it must be thoroughly sifted and poured into new bags.

In order to prevent the appearance of insects, quite effective folk method: Simply add a few unpeeled cloves of garlic to the container in which the flour is stored.

Special substances, phytoncides, secreted by garlic, repel insects without causing harm to the flour itself. Dried calendula flowers can also be used for these purposes.

Flour is one of the products that should always be in the house. But storing it in an apartment, despite its long shelf life, is quite a difficult matter. If the basic storage conditions for the product are not met, bugs may appear in it, and then it will no longer be possible to use it for cooking and will have to be thrown away. In addition, living creatures can also live in nearby cereals, tea and spices. To solve this problem, you need to know how to properly store flour at home.

1. The right purchase

Before storing flour or cereal, you need to buy it, which means you need to know how to choose an unspoiled product. If you have the opportunity to examine and touch the product, be sure to take a closer look to see if the flour dust has stuck together due to excess moisture, and if there are any lumps or black dots in it - harbingers of future larvae and worms. But most often we take goods in closed paper bags and do not have the opportunity to examine the product. One thing remains: check the integrity of the packaging, the absence of mold, the release date and its shelf life. If the contents spilled a little through the poorly taped bottom of the package, then test the purchase for smell. Do you feel bitter? Means, long time raw materials were stored incorrectly.

When purchasing a product, pay attention to whether there are intensely smelling products such as tea or spices nearby. Wheat, rice, flaxseed meal and other types of it will certainly absorb foreign odors, which will spoil taste qualities raw materials.

2. The best container for home

How to store flour or cereal at home? Many housewives, having bought, for example, flaxseed flour or semolina in paper bag, do not consider it necessary to pour it into another container. But after opening the package, you can no longer store bulk products in paper. The best container For storing bulk food materials, use a glass container with a sealed lid. This could be a jar or container. If you find such dishes heavy, bulky and inconvenient, you can use a plastic container with rubber gaskets on the lid for a tighter fit. They are also perfect for our purpose. Lightweight and inexpensive containers can be purchased in a variety of sizes and shapes convenient for you.

Linen bags, which are very popular among advanced housewives, are well suited for storing bulk solids, dried fruits and mushrooms, crackers and bread. Linen is a natural material that allows food products"breathe, which means neither your flaxseed meal nor semolina they will not become moldy and no living creatures will live in them. They are easy to use, pleasant to the touch and take up little space.

What should you store the purchased product in if a regular two-kilogram bag is not your format? A large amount of raw materials will be stored well in linen bags or thick paper bags. Before long-term storage, be sure to dry the product on a piece of parchment paper.

3. Where to put the container

Knowing where to store wheat, rye or flax flour is important, but not enough. Where can the product be stored? If you store Not a large number of, then place the container with ground grain on the lower shelves in closed closet, away from specifically smelling products. The product is also stored in the vegetable compartment of the refrigerator.

If you are storing a large amount of flour for future use, the storage room should be sufficiently dark, dry and cool. The temperature should not exceed 15 degrees. This could be, for example, a storage room.
Is it possible to save raw materials on the balcony? On the glazed balcony and loggia the basis of future bakery products can only be stored in winter, when cold frosty weather sets in. During the rest of the year, sunlight and dampness make it impossible to store the product here.

Most useful Wheat flour from whole grain. It is rich in amino acids, vitamins and microelements. To maintain weight, you can opt for flaxseed flour, the consumption of which significantly improves metabolism.

4. Shelf life

Remember that the main ingredient in baked goods has an expiration date, which you should definitely be aware of. Thus, corn and flaxseed flour are stored under favorable conditions for 3 to 6 months, rye flour - only up to six months, wheat and rice - up to 9 months. But when low temperatures The shelf life of grain ground into powder increases to 2 years.

Store bulk food correctly and always delight your loved ones with delicious dishes.

Flour storage facilities must be clean, so they are thoroughly cleaned before storing products. If contamination is detected, it is necessary to carry out disinfection and then ventilation to remove odors.

The relative humidity in the room should not exceed 70%. Flour storage can be carried out in unheated and heated warehouses. Long-term storage of flour is carried out in unheated warehouses, and the temperature in them depends on the season.

Designed for retail flour usually comes in bags. Each batch of product received for storage is placed in a separate stack. The bottom row of bags is placed on solid wooden trays to prevent sweating from contact with the cold floor. The distance from the walls to the stack must be at least 0.5 m, and the passages between them must provide free access to each stack.

During long-term storage, the stack is rearranged at least twice a year, making sure to swap the upper and lower bags.

Stores, as a rule, store relatively small batches of flour, ensuring an uninterrupted supply to the population for 10-45 days. In this case, the temperature is preferably no higher than 10-18 0 C. In stores, it is necessary to strictly monitor the proximity of goods, since flour easily absorbs foreign odors.

Changes in the quality of flour during storage. Flour storage is divided into two stages. At the first stage, the baking properties of flour are improved. For some time they remain at the achieved level. Then the second stage begins, characterized by deterioration in the quality of flour.

The first stage is usually called maturation. Freshly ground flour is not used in baking, since it produces low-quality bread (small volume, low yield, etc.). Therefore, freshly ground flour must undergo resting in favorable conditions, called ripening, as a result of which its baking properties are improved. Mainly wheat flour is subjected to ripening.

The ripening of flour is associated with oxidative and hydrolytic processes in lipids and a decrease in enzyme activity to a certain level. After ripening, the flour becomes lighter due to the oxidation of carotenoids, which give it a yellowish color. As a result of the enzymatic oxidation of phytin, phosphoric and other organic acids are released, i.e. digestibility increases mineral elements. But most importantly, baking properties are improved by strengthening gluten. This effect is exerted by peroxides that oxidize parts of the sulfhydryl groups (-S-H-) with the formation of disulfide bonds (-S-S-) between the protein molecules that form gluten. When proteins interact with the products of hydrolysis and oxidation of fat, lipoproteins are obtained that reduce the extensibility of gluten. Thus, if the flour after grinding had weak gluten, then after ripening the weak gluten acquires the properties of medium, and the medium - strong, strong - very strong, there may even be a deterioration in quality, for example, very strong gluten, crumbling.

High-quality wheat flour ripens at room temperature 1.5-2 months, and wallpaper - 3-4 weeks. Flour intended for long-term storage must be immediately cooled to 0 0 C, then ripening will continue for a year. If flour with weak gluten must be used immediately, the ripening process can be accelerated up to 6 hours by aerating it with warm air.

The ripening of rye flour lasts 2-4 weeks under the same conditions as wheat flour, and the same processes occur in it.

When ripening, the baking properties of flour reach their optimum, they remain for some time, and then the quality of the flour begins to deteriorate.

Processes that reduce the quality of flour during storage include caking, sweating, self-heating, molding, rancidity, souring, and the development of insects and mites.

Caking flour begins with its compaction. Compaction is a natural physical process that occurs in any flour. Flour, which is a loose medium, becomes compacted under the influence of its own mass, but does not lose its flowability and freely pours out of a bag or silo. Flour compaction in silos occurs much faster, so it is necessary to constantly loosen it by pumping air or installing a vibrating bowl. Caking also occurs in the lower bags of the stack during long-term storage of more than 3-4 months. The lumps formed in the flour become very hard when dry. To prevent caking, it is recommended to periodically shift the stacks, i.e. Place bags from the bottom rows into the top ones, and vice versa. Heavily caked flour is sifted to separate lumps, which are then broken up.

Sweating flour observed during sharp fluctuations in indoor air temperature and can lead to mold. Soaked flour becomes moldy very quickly. It must be dried immediately and poured into clean bags. Soaked flour should not be stored next to dry flour, since mold first appears in the wetted area of ​​the bag, then spreads throughout the bag, and then spreads to dry bags.

Self-heating of flour– this is an increase in the temperature of flour as a result of the processes of respiration and development of microorganisms occurring in it. Most often, self-heating occurs when storing wet flour. Fever And high humidity favor the development of microorganisms - molds and bacteria. And microorganisms, in turn, destroy organic matter flour, release a large amount of heat, due to which a further increase in temperature occurs. Under the influence of microorganisms and high temperature the quality of the flour deteriorates: it darkens, clumps and acquires a putrid or moldy odor and bitter taste.

Flour molding- the most common type of damage. Flour acquires increased acidity, an unpleasant musty odor that is usually transmitted to bread. Flour molding, as well as self-heating, is most often observed when flour is stored at high humidity.

Rancidity of flour– the main process that occurs in flour during long-term storage as a result of hydrolytic and oxidative processes in lipids. Rancidity occurs under the influence of atmospheric oxygen with the participation of the flour enzyme lipoxygenase, but can be of a microbial nature. The process is accelerated by storing flour in the light and increasing the storage temperature. The rate of rancidity of flour is also influenced by its quality. Flour obtained from grains with reduced baking properties begins to go rancid after just a few months, while flour from grains of normal quality can be stored under the same conditions for up to a year.

Rancid flour has an unpleasant odor and taste, which negatively affects the quality finished products. As a result of the accumulation of various lipid oxidation products, it can acquire toxic properties.

Souring flour– one of the most characteristic changes that occur during flour storage. The reason for this is the breakdown of fat under the action of flour enzymes if the flour has standard moisture content. With increased moisture content of flour, an increase in acidity occurs mainly as a result of the activity of microorganisms, mainly molds.

Development of insects and mites leads to a decrease in flour quality. Such flour is harmful and unsuitable for food use.

Shelf life of flour set by the product manufacturer at a temperature environment not higher than 25 0 C and relative humidity 70%. Under such conditions, high-quality wheat flour is usually stored for 6-8 months, high-quality rye flour for 4-6 months, non-deodorized corn and soy flour for 3-6 months, and deodorized soy flour for 12 months. Storing flour at low temperatures (about 0 0 C and below) extends the shelf life of flour to 2 years or more.

Self-test questions

1. By what criteria is the type of flour determined?

2. Do a comparative analysis chemical composition wheat and rye flour.

3. Distinctive features of wheat pasta flour.

4. What are distinctive features chemical composition and nutritional value of soy flour?

5. What types of wheat flour is divided into?

6. What types of all-purpose flour are divided into?

7. By what indicators is the type of flour determined?

8. How is the quality of raw gluten determined and into what quality groups is it divided?

9. What indicators of wheat flour characterize its baking properties?

10. What is the role of wheat flour gluten in shaping the quality of bread?

11. What characterizes the flour quality indicator – falling number?

12. By what indicators are the baking properties of rye flour assessed?

13. By what methods is the “strength” of wheat flour determined?

14. How does the coarseness of flour grinding affect its baking properties?

15. What processes occur during the ripening of wheat flour?

Flour is stored in warehouses and warehouses of bakery products, trade enterprises and organizations, in warehouses and on the premises of enterprises Catering, retail trade enterprises. Flour storage facilities must be dry, clean, have good ventilation, not infested with grain pests, and well lit. In the room where flour is stored, it is necessary to whiten the walls at least twice a year.

Sacks of flour are stacked on wooden trays or wooden grids. Stacks are placed separately according to types of flour, varieties, numbers (for cereals) and dates of receipt.

The height of the stack of cereals and flour depends on the time of year, storage conditions, type, variety and humidity of the product. Flour with a moisture content of up to 14% is placed in a stack of the following height (number of rows of bags): at an air temperature in the composition higher than +10° C - 10 rows, from +10 to 0° C - 12 rows, below 0° C - 14 rows . Flour with a moisture content of 14-15.5% is placed in stacks, respectively, with two rows of bags less. Stack height for millet, corn and oatmeal, corn and oatmeal with humidity up to 13 should not exceed 8-10 bags. The height of the stack of products with a moisture content of 13-14% is reduced by two rows of bags.

The optimal air humidity for storing flour is 60-70%. Favorable temperature is from +5 to +15° C. For long-term storage, the temperature should be from +5 to -15° C.

Sharp fluctuations in air temperature and humidity negatively affect flour storage. Flour with increased content fat is stored for a shorter period of time, such as flour wheat second varieties, soy flour, corn, oatmeal. Rye flour also has a relatively short shelf life compared to wheat flour
High-quality wheat flour is stored for 6-8 months, high-quality rye flour for 4-6 months, non-deodorized corn and soy flour for 3-6 months, deodorized soy flour for 12 months. At low temperatures (about 0 °C and below), the shelf life of flour is extended to two years or more. Flour is stored in bags much better than in consumer containers.

Storing enough flour difficult process, which is divided into two stages. At the first stage, the baking properties of flour are improved; at the second stage, the quality of flour deteriorates.

The first stage is called maturation. Freshly ground flour is not used, because it produces low-quality bread (small volume, low yield, etc.), therefore, before use, the flour must be kept in favorable conditions, as a result of which the baking properties of the flour are improved. As a rule, only the bread flour, rye flour does not change its baking properties when rested, so it does not need ripening. The ripening of flour is associated with oxidative and hydrolytic processes in lipids and a decrease in enzyme activity to a certain level. After ripening, the flour becomes lighter. As a result of the enzymatic oxidation of phytin, phosphoric and other organic acids are released, i.e., the digestibility of mineral elements increases.

But most importantly, baking properties are improved by strengthening gluten. This effect is exerted by peroxides that oxidize parts of the sulfhydryl groups (-S-H-) with the formation of disulfide bonds (-S-S-) between the protein molecules that form gluten. When proteins interact with the products of hydrolysis and oxidation of fat, lipoproteins are obtained that reduce the extensibility of gluten. Thus, if the flour after grinding had weak gluten, then after ripening the weak gluten acquires the properties of medium, and the medium - strong, strong - very strong, and there may even be a deterioration in quality, for example, very strong gluten that crumbles.

High-quality wheat flour ripens at room temperature for 1.5-2 months, wallpaper 3-4 weeks. Flour intended for long-term storage must be immediately cooled to about °C, then ripening will continue for a year. If flour with weak gluten must be used immediately, the ripening process can be accelerated up to 6 hours by aerating it with warm air.

To accelerate ripening, chemical improvers are used, as well as pneumatic movement of flour using compressed, especially heated, air

Rye flour matures within 2 - 4 weeks, at room temperature. The same processes take place in it as in high-quality wheat flour.