Importance of Water Regulation in Wheat Raw Grain +8613933068531

Today we share with you the importance of water regulation in wheat.

The purpose of wheat water regulation is to increase the toughness of the cortex and keep the bran 
intact during processing. The embryo softens and grinds to flour. In the national standard, the moisture 
content of common flour is less than or equal to 14%. The moisture content of high gluten powder is
 less than 14.5%. Different customers have different requirements for water. We should have targeted 
processing water.

The amount of water added to each food processing workshop and noodles is basically constant, 
but the external environment changes greatly. In the process of food processing under different
 temperature conditions. The dough softening speed is different. For example, the water content of 
flour should be lower under the condition of high temperature and water temperature. It hardens the
 dough and slows down the softening process. So in late spring, early summer and autumn, the 
water-saving points should be lower, and in cold weather, the water-saving points should be higher.

There was a great deviation in the water-eating ability of different wheat varieties. This is due to the 
quality of gluten. The absorptive capacity of gluten is at least 1:1.6. The highest: 1:2.7. The wheat 
gluten with low soft bulk density and unsaturated grain absorbed less water and was easy to soften.
 If wheat with high hard bulk density and full grains has strong water absorption ability. The dough is 
quite stiff. New wheat gluten has not yet been fully formed. That is to say, the ripening period is not 
enough. He also tends to soften.

That is to say, the water content of flour is higher when processing wheat with high hard bulk density 
and full grain. The moisture content of new wheat flour processed with soft, low bulk density and 
unsaturated grains is lower. In addition, the deviation of water absorption ability of each part of wheat 
grain is relatively large. The central part of wheat has strong water absorption ability, and the more 
dependent it is on the periphery, the worse it is. In the process, the front core grinding flour has strong 
water absorption ability.

That is to say, the moisture content of wheat flour with different qualities should be different. 
The same wheat has different identities under different climatic conditions. Flour in different 
technological positions has different water absorption capacity, which can be chosen according to 
the requirements of flour quality. Only by knowing how much water is added to wheat and in different
 seasons can you ensure the stability of your flour.

Our Hongdefa have more than ten engineers with more than 30 years' experience for flour milling
 machine. And have many successful flour mill project in all over the world. 

In Ethiopia install 120T/24h wheat flour milling machine

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If you have any question about the wheat flour mill processing or want to know more about our 
flour milling machines, welcome freely contact with us:

Cel/WhatsApp/Wechat: +86 139 3306 8531
Email: vanisa@hdfmill.com

Web: www.maizewheatmill.org

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