The process of flour mill affects the whiteness of flour

发布时间：2022-11-18 点击次数：

Whether flour is white or not seems to be the standard for everyone to judge the quality of flour. Actually, it is not. The whiteness of flour is affected by many factors. Which specific factors can affect the whiteness of flour? The flour is very white. Is it really good? Next, let's analyze these problems in detail: the whiteness of flour is mainly related to four factors: wheat quality, processing technology, flour yield and flour additives, among which the processing technology of stone mill flour machinery is an important factor affecting the whiteness of flour.　　

During the processing of the flour mill, some bran fines will enter the flour, and the processing technology will directly affect the whiteness of the flour. In the early chakroun milling method, due to the short milling path and the need to take care of the flour yield, it was only forced milling, which resulted in more bran stars in the flour and affected the pink color. In addition, if the flour is too fine, the grinding strength will be too high, and the whiteness of the flour on the surface will be high, but the whiteness of the food will decrease. The reason is that the flour mill grinds excessively, which causes the bran to be so thin that it can't be distinguished by the naked eye, but it actually exists in flour. Once it is used for processing, it immediately reveals its original shape.　　

It can be seen that the processing technology of stone mill flour mill has a key and direct influence on flour whiteness, so don't blindly pursue the whiteness of flour, healthy flour is good flour!