How much knowledge wheat flour it has?

Steamed bread is one of the traditional Chinese foods, which is a kind of food that is steamed and steamed with flour. There is a filling and then there is no filling named steamed buns, and there is stuffing named baozi. Usually the northerners choose steamed bread as a staple food.

Steamed bread, with wheat flour as the main raw material, is one of the main daily staple food in China. Today let's learn about wheat flour and steamed bread.

 

Hongdefa wheat flour making machine can produce wheat flour to make steamed bread

One. Flour white, bread is not white

1. White is a kind of light reaction, for example, the same kind of flour moisture content is not the same, people's perception of whiteness is different. Under normal circumstances flour moisture containing two. Bread sticky

High volume. Sensory whiteness than the low moisture content of flour white.

2. Broken starch high content of flour products made without normal flour gloss good. That is to say, the flour with high content of damaged starch looks white, but the bread made without normal flour is white.

3, the finer the flour, looks more white, but the noodle products are not necessarily white.

4, the ambient temperature is too high or prolonged stay of flour, due to temperature, humidity and other factors, the composition of the flour itself has changed, may also lead to bread is not white.

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Two. Bread sticky

1, the newly harvested wheat in the maturing period made of flour bread sticky, and the other raw grain emergence of germination, moldy, severe worm eaten, broken wheat and more Phenomenon noodle products will be sticky.

2, broken flour in the starch content is too high will lead to noodle products sticky.

3, steamed bread is not steamed

4, the newly harvested wheat did not dry the wheat in time, or high temperature and humidity in the storage process, the occurrence of wheat germination, such wheat flour, bread will be sticky.

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Three. Steamed bread collapsed

1, damaged starch content is high, damaged starch, it is easy to make a-amylase effect, resulting in some intermediates, resulting in collapse of steamed bread.

2.If the wheat is damaged by heat or the roller is overheated, the flour protein may be denatured by heat, which may result in collapse of the steamed bread.

3. Steamed buns in the process of over-production will result in collapse of steamed bread.

Four. Flour green

1, there may be microbial infection, produce cyanin caused by fungi.

2, wheat is not fully mature, chlorophyll has not yet fully converted to cause pink hair blue.

3, the larger number of grinding roller replacement, the flour will contain metal impurities, resulting in flour or black hair.

4, low precision flour processing, the basic pink color may cause flour to flourish.

Five flour red

1, is caused by microbial infection, that is, raw materials, mainly produce red pigment fungus.

2, caused by excessive metal ion content,

Six. white dry flour, black hair when the water

1, the main problem is the raw grain flour black hair, the general will be sticky, mainly raw grain is sprouting, whether the smell of wheat itself and so on.

2. Damaged starch content is high.

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Seven. The luster of flour

1, in general, hard wheat flour flour polished better than soft wheat,

2. Flour particle size is too small or too large will affect its luster.

3. 

Eight. organic flour flavor

In general, it is caused by pollution

1, contaminated raw grain storage process.

2, in the process of processing flour, oil, oil into dry flour,

Nine. Flour made Ha

1, the quality of raw grain itself, the fatty acid content is too high,

2, improper wheat processing, resulting in broken wheat germ mixed with flour, the flour fatty acid content is too high, it will make flour flour,

3, flour, high moisture content,

4, the new wheat storage conditions are not good, such as high temperature and humidity environment easy to make flour flour,

5, worms wheat, due to microbial respiration and its faeces may also make flour hair Kazakhstan.

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Ten. Bitter flour

1, the original grain or flour storage improper storage, due to the role of microorganisms, the protein is broken down into amino acids or peptide chains, resulting in such an odor,

2, raw grain due to the problem of growing environment led to flour bitter

3, the ambient temperature is too high, the denatured flour processing.

Eleven. Drying when the color change

1, mainly because the browning reaction of flour itself, the worse the processing accuracy, the more obvious this phenomenon is, the more obvious in winter than in winter.

Twelve. Noodles are not gluten

1, flour, low in wet gluten content, poor quality,

2, starch is also a major factor, if the temperature is too high or too low, the starch gelatinization is not good, resulting in noodles are not gluten

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Thirteen. Noodles astringent

1. Mainly due to starch problems, and gluten also have a certain relationship, In addition, the addition and subtraction is too large, more than 3% will make noodles hair astringent.

Fourteen steamed bread can not afford a

1, gluten too strong,

2, improper preservation of raw grain caused wheat degeneration or aging.

Dough modulation is not in place, the fermentation is not complete.

4. Too little water, resulting in excellent dough, affecting the dough fermentation.

5 used yeast or old enough fresh, resulting in insufficient fermentation.

Fifteen. Steamed bread, color darker

1. The gluten is too strong

2. Newly harvested wheat is poorly aged, or starch is aged.

3 fermentation time is not enough.

4, insufficient dough water absorption, modulation is not in place

5, steaming process too much fire, the amount of steam is too large, steamed bun steamed exposed too fast.

Sixteen. steamed bread skin is not smooth

1, flour, high content of wet gluten, or gluten power is too strong.

2, dough modulation is not good, steamed bread forming poor.

3, flour particles too large.

Seventeen. Cracked dry bread

1, bread proofing humidity is low.

2, cooking steam is too small.

3, low humidity, high temperature, other electricity will also lead to dry chapped peel

4, sprouted wheat will lead to cracked bread

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Eighteen. bread sticky low

1, new wheat, bud wheat easily sticky low.

2, too much steamer water, boiling water so that the bottom soaked steamed led.

Nineteen. flour pink yellow

1, the back of the flour easily yellow, because the bran content,

2, red wheat than white wheat yellow, hard wheat than soft pink yellow,

3, the color of the normal flour is milk yellow, but if the processing technology or equipment configuration will result in poor flour pink, yellow, etc.,

Twenty. Separated bran powder is not good

1, the newly harvested wheat in the maturation period will lead to separation of bran powder is not good.

2, pink road design is unreasonable.

3, the larger the water, the flour easily stick to the cortex, should not be separated.

4, the ambient temperature is too high, humidity and other reasons,

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Twenty one. bread collapse, partial pit

1, over-fermentation, easy to collapse bread.

2, local pits, mainly because of insufficient muscle strength,

3, dough modulation time is too long, the result is destroyed.

Twenty two.The same batch of flour, steamed bun some white, some black

As a result of different production processes leading to the formation of dough gluten network is not good, uneven absorption of water, the surface water is higher, the color of weight.

Twenty three. flour lower color, whiteness is not enough

1, red wheat flour color is lower than white wheat flour color, hard wheat is lower than soft wheat,

2, tempering time, bran fragile, affecting the flour color,

3, unreasonable processing technology, improper production equipment configuration.

4, raw grain affected by the production environment will result in different whiteness.

If you in need of flour mill machine, you can contact with me by Tel/whatsapp:+86 15175126486

Twenty four. flour bran branded too heavy

1, moistened water is too low, or moistening time is not sufficient.

2, sieve configuration unreasonable,

3, the material distribution is unreasonable, resulting in sieve or sieve less than the situation will lead to excessive bran flour branded.

4, screen replacement is not timely.

5. Wonton skin dumpling made out of black spots

Twenty five. Steamed bread for some time off the skin

1, the ambient temperature is high, caused by low humidity,

2, the reason the wind blows directly,

3, caused by deterioration of flour quality

Twenty six. steamed bread after a good flowering

1, sprouting wheat.

2, low gluten content.

3, flour fatty acid content is too high

Shijiazhuang hongdefa has rich experience in wheat flour mill machine business.Our designer manager Mr.Guo had been design wheat flour mill machine since 1978.Our another designer manager Mr.Guo who installed China first wheat flour mill machine export overseas.

Our wheat flour mill machine is European standard wheat flour mill machine.Our machine with pipes in milling system where contact with flour system are stainless steel pipes,PLC control system,SKF bearing,OMRON motor.

If you want to start a wheat flour mill business,welcome contact Grace by tel/whatsapp:+86 15175126486.

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