Views: 4 Author: Site Editor Publish Time: 2024-01-26 Origin: Site
2、Flour making process
Processing wheat into flour requires more than 50 complex processes. According to the process, we have selected several important steps and important inspection points to introduce:
⑴Clean up:
Before the wheat officially enters the milling process, it is necessary to remove unqualified wheat and impurities in the wheat. The wheat raw materials may be mixed with weed seeds, gravel, sand, wheat crumbs or other grains;
These debris can be removed through various wheat sifting machines using shaking sieves, airflow, centrifugal or friction, gravity or wind.
⑵ Runmai:
Moistening the wheat is a process in which the raw materials are added with water, soaked, dried and other operations to make the wheat grains fully absorb water and swell. The moisture content of wheat can be readjusted to improve its physical, biochemical and milling process properties to achieve better milling process results.
Purpose: ① Increase the toughness of the cortex to avoid being too broken during grinding, which will cause difficulties in sieving; ② Soften the endosperm to facilitate grinding.
The amount of water added is related to the moisture content of the raw materials and the hardness of the wheat grains: for soft wheat, add water to a moisture content of about 15% and a moistening time of 6 hours; for hard wheat, add water to a moisture content of about 16% and a moistening time of more than 24 hours.
⑶Grinding:
Grinding is the central link in the entire wheat milling process. Wheat grinding is to use grinding machinery to exert pressure, shearing and peeling and scraping effects on wheat materials, peeling off the clean wheat after cleaning and moistening, grinding the endosperm into flour, and grinding the endosperm grains bonded to the epidermis. Peel and scrape clean.
Depending on the purpose of grinding and the materials before and after grinding, the grinding equipment used in the wheat flour milling process is usually divided into skin grinding, slag grinding and core grinding.
① Peel grinding: Peel the wheat grains and separate them into wheat residue, bran flakes, wheat heart and coarse flour. Scrape off the wheat residue, wheat core and coarse flour from the bran flakes, and keep the bran flakes from being overly broken to separate the endosperm and bran. Maximize skin separation.
② Heart grinding: refers to grinding wheat heart and coarse powder into flour with a certain fineness, and extracting bran crumbs. Generally, the heart grinding system is also equipped with a tail mill to process the gluten-containing wheat core extracted from each heart grinding process and extract flour from it.
③Residue grinding: refers to processing the flour with wheat husks separated from the skin grinding or flour cleaning system to separate the wheat husks and endosperm, extracting better quality wheat heart and coarse flour from them, and sending them to the heart grinding system for grinding. pink. After sifting and purifying, the best of the best are selected, and finally the flour can be presented in our kitchens and at the dining table.
⑷Screening:
During the milling process, wheat is ground step by step in a mill to obtain a mixture of materials with different particle sizes and qualities. The process of using various equipment to classify the materials according to particle size is called sieving.
The functions of sifting: ① sift out flour from the grinding materials; ② sort the in-process products according to particle size and send them to the next mill to continue peeling, scraping and grinding
⑸Powder clearing:
Purifying and grading in-process products (wheat residue, wheat heart or coarse flour) with similar particle sizes according to quality is called clear flour.
Purifying and grading in-process products (wheat residue, wheat heart or coarse flour) with similar particle sizes according to quality is called clear flour.
⑹ Mix powder:
Flour milled from different wheats have different characteristics due to different contents of protein, starch and other ingredients. The mineral and protein contents from the outer layer to the inner layer of the same wheat are also very different.
Flour mills will prepare different flours for consumers to use based on the desired flour characteristics. Therefore, in addition to the common high, medium and low-gluten flours, there are also many special flours on the market.
①Special flour: It is wheat flour produced according to the processing characteristics and quality requirements of different flour foods.
②Common ones include: bread flour, biscuit flour, dumpling flour, steamed bun flour, noodle flour, cake flour, self-rising flour, batter flour, etc.
③The main difference between special flour and ordinary wheat flour lies in the specific purpose of use. In addition, various special powders have different requirements for protein content, moisture, particle size, strength and ash content.
⑺Screening:
Before final packaging, the flour needs to be sieved or subjected to metal detection and other procedures to ensure the quality and safety of the final product.
The flour impact insect killing machine equipped in modern flour mills can kill pests and eggs of various insect stages in flour and extend the safe storage period.
From wheat to flour, a number of strict and precise milling processes are required. Due to different soil environments and different mechanical equipment in each country, the quality of flour in each country is also very different.