摘要
阐述了原料、润麦水分、清理工艺、制粉工艺、设备操作、出粉率及加工精度等对小麦粉灰分含量的影响,并有针对性地提出一些降低小麦粉灰分的措施。
The effects of various factors on the ash content of wheat flour,including the influence of raw materials,wheat moisture,cleaning process,operation of the flour process,the equipment,the powder rate and processing accuracy on ash content of wheat flour were expounded.Some measures to reduce the ash content of wheat flour were put forward.
作者
赵飞龙
吴孟桦
崔永存
郝旭辉
王乐
Zhao Feilong;Wu Menghua;Cui Yongcun;Hao Xuhui;Wang Le(Wuxi COFCO Engineering&Technology Co,Ltd.,Wuxi 214035)
出处
《粮食与食品工业》
2023年第4期12-14,17,共4页
Cereal & Food Industry
关键词
小麦粉
灰分
质量等级
wheat flour
ash content
quality grade
