论小麦水分调节的力学效应与潜伏功能

Discussion on Mechanical Effect and Latency Function of Wheat Moisture Adjustment

论述了小麦制粉前水分调节的意义和水分的力学效应。通过对全粒小麦、麦皮、麦胚进行不同水分下的抗力实验,证明润水可以创造皮心分离的条件,但是加水量多少和润麦时间的长短都与水分的力学效应有很大关系,应根据粉路的长短,制定合适的润麦水分和润麦时间。并以某面粉厂为例,详细介绍了制粉各系统出粉量粉质和水分的变化。

Wheat flour mills on the water before adjusting the meaning and effect of the mechanical water. The whole grain wheat, oatmeal, wheat germ carried out under the water resistance of different experiments to prove that the water can run to create separation heart of the skin, but to increase the number of water and wheat run the length of the water and are very much related to the mechanical effect , the powder should be based on the length of the road, the development of appropriate moistening wheat water and time, and a flour mill, for example, details of the flour milling system, the amount of silt and water.