关于水分调节与稳定面粉水分的探讨

Water Regulation and Stability of Flour Water

阐明小麦水分调节的概念,论述了水分调节对小麦籽粒、去石机筛面、研磨、筛理、清粉工序的影响;结合企业多年实际水分记录,通过对磨耗的影响因素的分析,得出加水量的计算公式,为实现入磨最佳水分,奠定理论基础。

To clarify the concept of wheat water regulation,an overview of water regulation on wheat grain,sifter surface of removing stone machine,grinding,sieving technology,and cleaning processes of flour;the actual record of moisture was combined with for many years,through the analysis of factors about affecting moisture loss,we obtain supplementary water formula,to achieve the right water into the wheat,it established theoretical basis.