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Analysis Of Factors Affecting Flour Quality

Oct. 29, 2018

At present, in the ordinary flour market, mainly based on taro powder and noodle powder, the flour mill must solve the common problems in the use of these two kinds of flours in order to gain a foothold in the competition. Discuss the common problems and solutions for the two types of flour on the market.

Factors affecting flour quality

1. Raw grain factors

 The acquired wheat may have scab, worm particles, black embryo grains and wheat with poor gluten quality. The first three kinds of wheat mixed into the milled wheat will cause the flour to be dark and dark, and the quality is degraded; Browning of taro, short shelf life; poor quality gluten wheat, causing various quality problems in the production process and cooking.

2. Process and operating factors

1) Matching wheat; there is no reasonable matching of wheat into the milled wheat, and the quality of the flour quality can not be achieved, which causes problems in the quality of the flour.

2) Wheat cleaning; the wheat cleaning process is not perfect, or the cleaning equipment is improperly operated, resulting in high ash content in the milled wheat, and the cleaned of the heterogeneous grain is not clean, affecting the pink quality of the flour;

3) Milling operation; the operation of the skin grinding is very important. 1 leather grinding; the powder extraction rate should not be too high, should be based on a large number of slag. If more powder is taken, it is easy to cause high ash content. The middle and rear roads should not be too tight. Otherwise, the bran will be mixed into the flour, the ash will increase and the content of the aleurone layer in the flour will increase. The operation of the Hammer Mill is very important. Separate and purify the slag core as much as possible. Pure wheat heart, otherwise it will affect the ash of the flour;

4) Product structure; according to the use of flour, the powder tube is unreasonable, which may cause problems in the quality of the noodle products. Within the grain of wheat, the quality and quantity of gluten in different parts are different.

5) The configuration of the screen. The thickness of the Square Sifter screen will affect the ash content of the flour, the size of the granules, and the degree of damage of the wheat starch, thus affecting the reverse color of the flour and the amount and speed of the addition of water.

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