Correlation Between Wheat Processing Technology And Wheat Flour Quality

The quality of wheat flour includes edible quality and nutritional quality. The edible quality is divided into baking quality, cooking quality and so on, from the food's appearance, color, structure, texture, taste, elasticity, toughness, viscosity, odor and other quality indicators to assess.

Edible quality of wheat flour：Generally speaking, the main factors that affect the quality of wheat flour are the quality of the raw material itself, while the processing technology has some influence on it. The processing technology can control the thickness of wheat flour, and the degree of fineness contains the problem of the content of damaged starch. Some flour mills produce flour will appear dark color and so on. There are many reasons for this phenomenon, for example, the grain size of wheat flour is too small, the damage starch content is too high. The grain size of wheat flour is too fine and the damage of starch content is too high is caused by unreasonable process. The effects of starch damage were as follows: the dough water absorbing capacity increased, while the water holding capacity decreased, and the sensitivity of enzymes increased, which was easily decomposed into dextrin. The factors affecting starch damage were raw materials, wheat flour fineness and so on.

The modern milling process has the distinct stratification characteristic, generally emphasizes the vertical direction, the light grinds the subdivision, each system's flour comes from the wheat endosperm different parts, basically can embody the endosperm each part's composition and the nature.