How to reduce the starch damage rate of wheat flour mill？

Starch accounts for about 60%-70% of wheat flour. Studies and experiments have shown that if the content of damaged starch in wheat flour exceeds the range of 8% to 19%, its baking and cooking quality will decline. Therefore, wheat starch has a great influence on the processing quality and eating quality of wheat. So how can we reduce the starch damage rate in the process of wheat flour milling and increase the edibility of flour?

High quality wheat flour

In simple terms, the generation of damaged starch mainly comes from the grinding of mills in the milling process, especially smooth rolls. When the smooth roll is loosely pressed, the content of damaged starch is low; when the smooth roll is pressed too tightly, the content of damaged starch is high. Therefore, the following points should be paid attention to during the processing of wheat flour mill:

Wheat flour mill machine

(1) The time for wheat moistening should be moderate.

(2) The rolling distance of the mill should not be too tight.

(3) The screen configuration should not be too dense.

(4) The grinding roller should be replaced frequently.

(5) The material distribution of the complete set of equipment for stone milling flour should be balanced.

(6) The amount of water added to wheat should be moderate.

(7) Pay attention to the operation of the mill.

After controlling the operation of the wheat flour mill, starch damage can be minimized. Of course, it is better to choose a wheat flour mill with good quality and high production efficiency.

Henan Jinrui is a wheat flour equipment manufacturer integrating production and sales. It can customize equipment to meet different customer needs. Welcome to consult online.