Nutrition Facts of Wheat Flour
It can be seen from the above table that the special flour and standard flour contain a large amount of starch and a small amount of cellulose. Special flour has higher starch content and lower cellulose content than standard flour, making it easier for the body to digest and absorb.
1) Moisture. The moisture content of wheat flour is generally 13.5%-14%. As the water content increases, the activity of various enzymes increases, leading to the decomposition of nutrients, and the proliferation of microorganisms and insects, which eventually leads to rancidity of flour. In addition, every increase (decrease) of 1% in the moisture of wheat flour will reduce (increase) about 0.86% in dry matter. For industrial wheat starch, high or low moisture will bring actual losses to the country and consumers. Therefore, the moisture content of wheat flour must be strictly controlled during the milling process.
Due to the low gelatinization temperature of wheat starch, the starch mash will rapidly gelatinize during the gelatinization process, and wheat starch is not conducive to the action of amylase, and it is difficult to heat up the gelatinized mash. There are two solutions: use medium-temperature α-amylase to liquefy while gelatinizing at a lower temperature to reduce the viscosity of the starch mash; use jet liquefaction technology to make the starch mash skip the heating period, Wheat Starch Company, through Steam injection instantly reaches 103 ℃ ~ 105 ℃, and realizes gelatinization and liquefaction of starch at the same time.
If wheat starch is used as the raw material of beer, the pH of the gelatinized mash will be low, which will cause the pH of the wort to be low, affect the protein aggregation during the boiling process, and affect the normal fermentation of the yeast. There are two solutions: add sodium carbonate to make the starch slurry pH 6.0 to 6.5 during the wheat starch pulping process; require the raw material supplier to adjust the pH value of the starch milk before the wheat starch is dried to make the wheat starch The value of pH reaches 5.5-6.5.
Wheat flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, and removing heat and quenching thirst. Wheat starch is the noodle soup left after wheat flour is washed with water to remove gluten. It is dried and ground into flour to become wheat starch, also called clear noodles and gluten-free flour.
Wheat flour is divided into two categories: grade flour and special flour according to processing precision and usage:
(1) Graded powder: According to different processing precision, it can be divided into four categories: special first powder, special second powder, standard powder and ordinary powder;
(2) Special flour: special flour is flour made by grinding special varieties of wheat; or flour made by adding food additives on the basis of grade flour and mixing evenly according to the needs of the purpose of use. There are various types of special powder, precise formula and stable quality.

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