Flour quality index and corresponding measuring instrument introduction

Flour is a very common food processing product in our daily life. In order to ensure and improve the quality of flour, the flour mill needs to adopt professional technical means to detect the quality indexes of flour in the process of producing flour. The general testing indicators include moisture and ash. , gluten, magnetic metal, etc., and the corresponding measuring instruments include the farinograph, gluten meter, whiteness meter and so on.

1. Moisture content of flour This indicator mainly affects the shelf life of flour. If the moisture content exceeds 15%, the shelf life of flour will be significantly reduced. China's standard is no more than 14.4%. The moisture content of flour will change due to changes in seasons and logistics. Usually the moisture content of flour is generally between 12-14%. Especially in the winter and summer, large industrial production needs to pay due attention to fluctuations in water content. The moisture content of the flour is mainly determined by a flour moisture meter.

2, the water absorption of flour Water-absorbing flour, the finished product is more soft, the shelf life can be lengthened. The protein content of the flour, the content of the damaged starch granules, and the fineness of the flour processing all have an effect on the water absorption of the flour. The higher the protein content, the better the water absorption of the flour which is processed finer. The water absorption of flour is often measured using a farinograph.

3, flour gluten quality and quantity gluten, when the dough is washed in water, starch, soluble protein, ash and other ingredients gradually leave the dough to suspend or dissolve in water, and finally a piece of soft, sticky, elastic and extensible The substance is called wet gluten. The amount and quality of the gluten of the flour together determine the pros and cons of a flour, so measuring this indicator is of great significance. The quality index of flour is mainly determined by means of a gluten meter .

4. Falling value of flour The falling value indicates the activity of α-amylase in flour. The lower the drop value, the higher the activity of the alpha-amylase. The lower the drop value of the flour, the faster the dough is fermented. The drop number value can be measured by using a drop value meter .

5, the whiteness of the flour The whiteness of the flour is an important appearance quality of the flour, because the end market has more attention to it, so the flour mill production also regards it as one of the important detection indicators. Generally speaking, natural flour contains lutein, carotene, etc., so the color is not pure white. According to the flour extraction rate, the color of the flour will be different, the flour extraction rate is low, the bran content is small, and the color is white. Its quality is naturally better. Modern flour mills use whiteness meters to determine flour whiteness.

The above is the introduction of flour quality indicators and related measuring instruments. There are many quality indicators of flour, and the instruments used are not fully introduced. In order to achieve professional testing and quality control, many flour mills have established professional The flour testing laboratory is equipped with a variety of flour testing instruments. Good testing instruments ensure the quality of the flour and make the products more competitive in the market.

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