Today share with you the importance of water regulation in wheat.
The purpose of wheat water regulation is to increase the toughness of the cortex and keep the bran intact during processing. The embryo softens and grinds to flour. In the national standard, the moisture content of common flour is less than or equal to 14%. The moisture content of high gluten powder is less than 14.5%. Different customers have different requirements for water. We should have targeted processing water.
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| wheat flour1 |
The amount of water added to each food processing workshop and noodles is basically constant, but the external environment changes greatly. In the process of food processing under different temperature conditions. The dough softening speed is different. For example, the water content of flour should be lower under the condition of high temperature and water temperature. It hardens the dough and slows down the softening process. So in late spring, early summer and autumn, the water-saving points should be lower, and in cold weather, the water-saving points should be higher.
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| wheat flour2 |
There was a great deviation in the water-eating ability of different wheat varieties. This is due to the quality of gluten. The absorptive capacity of gluten is at least 1:1.6. The highest: 1:2.7. The wheat gluten with low soft bulk density and unsaturated grain absorbed less water and was easy to soften. If wheat with high hard bulk density and full grains has strong water absorption ability. The dough is quite stiff. New wheat gluten has not yet been fully formed. That is to say, the ripening period is not enough. He also tends to soften.
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| wheat flour 3 |
That is to say, the water content of flour is higher when processing wheat with high hard bulk density and full grain. The moisture content of new wheat flour processed with soft, low bulk density and unsaturated grains is lower. In addition, the deviation of water absorption ability of each part of wheat grain is relatively large. The central part of wheat has strong water absorption ability, and the more dependent it is on the periphery, the worse it is. In the process, the front core grinding flour has strong water absorption ability.
That is to say, the moisture content of wheat flour with different qualities should be different. The same wheat has different identities under different climatic conditions. Flour in different technological positions has different water absorption capacity, which can be chosen according to the requirements of flour quality. Only by knowing how much water is added to wheat and in different seasons can you ensure the stability of your flour.
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