How to ensure the nutrition of flour when using wheat processing machinery
By, WinTone 18 Dec, 2020
The top two crops grown in my country are corn and wheat, both of which can be used to grind flour and make various foods, such as porridge, steamed buns, cakes, noodles, etc. With the continuous improvement of living conditions, many companies will also make corn and wheat into various snacks for people to improve their taste. However, we know that for food, we need to pay attention to certain processing methods. If the processing method is improper, it may damage the nutrition in the food. Then some people will think, will the nutrition of flour be damaged when using wheat processing machinery?
In the processing and application of coarse grains, the wheat processing machinery can be adjusted. At low speed and low temperature, the processed wheat flour is the traditional coarse grain material, which is beneficial to human health. With the continuous improvement of people's living standards, people's requirements for nutritional balance are getting higher and higher, and they are more and more fond of coarse grains.
The nutritional value of flour processed at low speed and low temperature is higher, but the disadvantage is that it is inefficient. It takes longer to process the same amount of flour and consumes more electricity. With low-speed processing machinery, the nutrients of grain particles can be fully retained at low speed, and the structure of flour particles will not be affected by heat.
Therefore, in the work of wheat processing machinery, you should always pay attention to adjusting the operating speed of the machinery and the temperature of the equipment, which will be more conducive to the work.
