全麦粉主要制粉工艺及其优缺点分析

Main Milling Processes of Whole Wheat Flour and Their Merits and Demerits Analysis

本文综述了国内外在两种制粉方式(回填法和全粉碎法)及设备应用方面的研究成果,比较了全麦粉两种主要生产方式的优缺点,在此基础上对全麦粉加工工艺发展方向提出了自己的意见建议和看法,为我国开发出相关标准要求、加工品质优良的全麦粉生产方式提供借鉴。

Main milling process of whole wheat flour（ directly-milling and remixing） and relative equipment were reviewed. Based on relative studies and working experience in relative field, milling processes were made to illustrate main characteristics clearly. Furthermore, dominant merits and demerits of each milling process and equipment application were discussed. Finally, direction and trend of whole wheat processing and equipment were proposed. Research results provides a scientific base for national standard establishment and development, as well as whole wheat flour and relative products optimal processing technology determination and quality improvement.