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The Effect Of Hydrating Wheat On Flour Extraction Rate

Nov 06, 2020

Reasonable hydrating and moisturizing of wheat can also increase the flour extraction rate. The combination of the correct operation of the flour mill equipment and the flour milling process will ensure the wheat flour extraction rate to achieve the ideal flour milling effect. Moisturizing wheat is an extremely important part of wheat flour milling.

Moisturizing the wheat should make the moisture content between the grains even, soften the endosperm and toughen the bark. From the sensory point of view, the hand feels greasy, the teeth are not tired or hard, and it has a crisp feeling; when you rub it with your hand, several grains of wheat stick to the surface of the palm, which proves that the wheat is suitable for water. Too high or too low moisture content in the tempering and improper tempering time will change the milling performance of wheat and reduce the flour extraction rate.

Too much moisture in moisturizing the material will cause a paste sieve. The wheat flour is difficult to sieve out, which will reduce the flour extraction rate; if the moisture in moisturizing is too low, the cortex and endosperm cannot be completely separated, which will easily cause the endosperm to adhere to the cortex and not peel off. In the end, the bran contains more flour, which will also reduce the flour extraction rate. Different wheats have a suitable water content for grinding, hard wheat is 15.0-15.5%; soft wheat is 14.0-14.5%. In actual production, taking into account the influence of seasons, temperature and other factors, the tempering time is generally 18-24h. Hard wheat or winter is 24-30h; soft wheat or summer is 16-24h.


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