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                  什么才是决定石磨面粉设备品质的直接因素是什么?

                  来源:http://www.vzbux.com/发布时间:2021-08-11

                  面粉品质和营养价值与石磨面粉设备的加工过程息息相关,石磨面粉设备通过低温低速研磨出来的面粉更加的均匀细腻,完整的保留了小麦中的营养物质,让大家食用到营养的面粉制品。但是想

                  面粉品质和营养价值与石磨面粉设备的加工过程息息相关,石磨面粉设备通过低温低速研磨出来的面粉更加的均匀细腻,完整的保留了小麦中的营养物质,让大家食用到营养的面粉制品。但是想要生产的面粉,除了跟设备本身的质量有关之外,也需要合理操作面粉加工机械,则能生产细腻面粉。决定石磨面粉设备面粉品质的直接因素有哪些呢?
                  Flour quality and nutritional value are closely related to the processing process of stone mill flour equipment. The flour ground by stone mill flour equipment at low temperature and low speed is more uniform and delicate, completely retains the nutrients in wheat, and allows everyone to eat nutritious flour products. However, the flour you want to produce is not only related to the quality of the equipment itself, but also needs to reasonably operate the flour processing machinery to produce fine flour. What are the direct factors that determine the flour quality of stone mill flour equipment?
                  首先对辊空隙大,这样生产的面粉颗粒也大些,香味较浓,是原生态面粉的一种;假如对辊空隙小,加工的面粉颗粒小,且有一些营养物质在机械力的作用下和高温的作用被破坏掉了,消失了,如胡萝卜素等。其次,有些厂家为了提高石磨面粉机械的出粉率,会压紧磨辊轧距,强制出粉。
                  First of all, the gap between the rollers is large, and the flour particles produced in this way are also larger, with strong flavor. It is a kind of original ecological flour; If the gap between the rollers is small, the processed flour particles are small, and some nutrients are destroyed and disappeared under the action of mechanical force and high temperature, such as carotene. Secondly, in order to improve the flour yield of stone mill flour machinery, some manufacturers will press the rolling distance of grinding roller and force flour output.
                  造成磨辊温度过高,形成面筋,这样的面粉,柔韧性很差,面制品发脆。麸皮在面制品的加工过程中,会刺穿面团中的微气室,造成面团塌瘪,俗称死面,非常影响口感。这样就会影响面粉加工厂的口碑,所以面粉生产还是需要按照石磨面粉机械的生产规范来进行。
                  The temperature of the grinding roller is too high to form gluten. Such flour has poor flexibility and brittle flour products. During the processing of flour products, bran will pierce the micro air chamber in the dough, resulting in the collapse of the dough, commonly known as dead noodles, which greatly affects the taste. This will affect the reputation of flour mills, so flour production still needs to be carried out in accordance with the production specifications of stone flour machinery.
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