The products which are made from wheat flour are the most common food in northern of China.
Sometimes you will find that the steamed bread will turn dark brown after repeated steaming,
and the noodles will turn brown after they are made. Why do these phenomena occur in these
products?
Sometimes you will find that the steamed bread will turn dark brown after repeated steaming,
and the noodles will turn brown after they are made. Why do these phenomena occur in these
products?
- Quality of wheat.
According to its seed coat color,raw wheat can be divided into red wheat, white wheat and
mixed wheat. The content of pigments in red wheat bark was the highest, while that in white
wheat was the lowest. When we do the wheat milling, a small part of the bran is always
mixed into the wheat flour, which affects the flour color, so the quantity of bran and the
color of wheat husk have a direct impact on the color of the flour.
mixed wheat. The content of pigments in red wheat bark was the highest, while that in white
wheat was the lowest. When we do the wheat milling, a small part of the bran is always
mixed into the wheat flour, which affects the flour color, so the quantity of bran and the
color of wheat husk have a direct impact on the color of the flour.
When the flour is processed with the dark wheat, the bran can be clearly displayed, especially
the flour with higher flour rate; the flour processed with light color wheat is relatively white.
the flour with higher flour rate; the flour processed with light color wheat is relatively white.
In order to improve the flour color, light-colored wheat should be used in wheat flour blending
under the permissible technological conditions. In addition, the wheat bark color of diseases,
pests, germination, mildew and aging is usually deep, which has a great impact on the flour
color. In the process of wheat blending and flour milling, the negative effects of these factors
should be taken into account, so as to avoid affecting the overall quality and the grade of flour.
under the permissible technological conditions. In addition, the wheat bark color of diseases,
pests, germination, mildew and aging is usually deep, which has a great impact on the flour
color. In the process of wheat blending and flour milling, the negative effects of these factors
should be taken into account, so as to avoid affecting the overall quality and the grade of flour.
(2) Pulverizing technology.
Flour milling requires a reasonable cleaning process and equipment. Domestic wheat has a
high sand content, which can not be completely cleaned out due to short flour passage, thus
mixing it into flour, increasing ash content of flour and affecting the flour color.
high sand content, which can not be completely cleaned out due to short flour passage, thus
mixing it into flour, increasing ash content of flour and affecting the flour color.
At the same time, water regulation in the wheat is an important process to obtain the
best flour milling effect. The ability of water absorption and swelling of wheat grain cortex,
aleurone layer and endosperm is different in sequence, and there will be micro-displacement
in the radial direction of cross-section of wheat grain, which weakens the binding force of the
three, and makes them easy to peel and scrape and separate.
best flour milling effect. The ability of water absorption and swelling of wheat grain cortex,
aleurone layer and endosperm is different in sequence, and there will be micro-displacement
in the radial direction of cross-section of wheat grain, which weakens the binding force of the
three, and makes them easy to peel and scrape and separate.
The water content after absorbing water should not be too low, otherwise the wheat grain
will not absorb enough water, and the wheat skin and embryo will not be easily separated,
resulting in more bran and poor flour color in the flour.
will not absorb enough water, and the wheat skin and embryo will not be easily separated,
resulting in more bran and poor flour color in the flour.
In addition, reasonable flour mixing and flour collection should be paid attention to.
The ash content and protein content of flour in different flour extracting parts are different.
It should
The ash content and protein content of flour in different flour extracting parts are different.
It should
be collected according to the objective needs such as the purpose of use and the flow rate and
ash content of each material flow.
ash content of each material flow.
If you want to know more about flour milling process and how we can improve the flour
color in a wheat flour processing machine,
color in a wheat flour processing machine,
welcome you contact with Hongdefa Vanisa Li by
Tel/whatsapp:+8613933068531
or Email:vanisa@hdfmill.com
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If you want to know more about flour milling process and how we can improve the flour color in a wheat flour processing machine,
回复删除welcome you contact with Hongdefa Vanisa Li by
Tel/whatsapp:+8613933068531
or Email:vanisa@hdfmill.com
Website: www.maizewheatmill.org or www.hongdefa.co.ke