Raw flour can be dangerous to consume due to its high levels of bacteria. Flour does not generally go through a heat treated process to kill off pathogens. These pathogens, when eaten raw in products such as raw cookie dough, can make consumers sick.Know More
In 2009 an E. coli outbreak occurred due to Nestle Toll House cookie dough, as noted by the WebMD news archive. There were 77 people in 30 states affected by the outbreak and all were after eating the Nestle Toll House cookie dough without baking it first. 35 people were hospitalized which prompted the immediate recall of 3.6 million packages of cookie dough.
At first, the culprit for the outbreak was thought to be the raw eggs, but after closer examination the CDC and FDA were left to only assume the contaminant was raw flour. At that time it did not go through any heat treatment processes to kill off pathogens like the other ingredients found in the cookie dough. Since that incident, several manufacturers, including Nestle, started implementing a heating process in their factories to reduce bacteria in the flour in hopes of avoiding any further outbreaks.Learn more in Dry Ingredients
The function of flour in cooking or baking is to provide structure and texture through the formation of gluten. Flour is an important ingredient in breads, pastries and pasta and is used to thicken soups and sauces.Full Answer >
To sift flour without a sifter, pour the measured flour into a fine mesh strainer, and shake the strainer gently until all the flour falls through. If the flour still appears densely packed, use a whisk or fork to further aerate it.Full Answer >
All types of flour have an expiration date. Regular flour, potato flour, cornmeal and rice flour generally last around six to eight months. Self-rising flour and whole wheat flour last around four to six months, and cornmeal generally lasts between nine to 12 months.Full Answer >
Maida is a highly refined flour derived from wheat that is used to make many different Indian pastries, breads and biscuits. It is most commonly used to make naan, paratha and kulcha breads. However, it also works well and is used worldwide to make pizza crust, white bread and tortillas. Maida is made by removing the fibrous bran from the wheat and using only its starchy white endosperm.Full Answer >