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新葡亰8883ent登陆磨出来的面粉更加劲道

来源:/发布时间:2021-11-30

由于新葡亰8883ent登陆是在低速低温度条件下研磨而成,且磨粉次数少,麦胚粉中的粉状、麦胚中的香味(麦香精粉)得以保存。面粉和石磨机中的面粉和面

由于新葡亰8883ent登陆是在低速低温度条件下研磨而成,且磨粉次数少,麦胚粉中的粉状、麦胚中的香味(麦香精粉)得以保存。面粉和石磨机中的面粉和面,吃水多,而且面和洽后醒面的时间短,无论拉、扯、搓、揉,面条都能坚持柔韧且不断地进行,面条或面片煮熟后,口感会变得更好。各种面食由石磨面粉制成更加劲道,麦香非常浓,口感好,有嚼头。
Because the flour mill is made under the condition of low speed and low temperature, and the Times of grinding are few, the powder in the wheat germ, the flavor in the wheat germ (wheat essence powder) can be preserved. Flour and flour in flour and stone mill, eat more water, and noodles and negotiate wake up after a short time, no matter pull, pull, rub, knead, noodles can adhere to flexible and continuous, noodles or noodles cooked, the taste will become better. All kinds of flour from the stone mill made of flour more Jin Dao, very strong wheat flavor, taste good, chewable.
1、味道和味道方面
另一些面粉由于添加物、增白剂、面粉中的胡萝卜素等被破坏,面粉显得太白,和面时吃水少,面色没有变化,如含有强筋剂(溴酸钾),面皮很难擀。
1, taste and taste of other flour due to additives, whitening agents, the carotene in flour was destroyed, flour appears Taibai, and eat less water, the color has not changed, such as contains gluten agent (potassium bromate) , the skin is difficult to roll.
2、平面磨削原理
新葡亰8883ent登陆选用科学选料的石磨磨盘,在低速度、低温条件下研磨而成,粉磨机的粉粉产值相对较低。本机每分钟转速20转,温度45度,同时皮心偏重制粉技术,使小麦在研磨中的遍数大大减少,香味、蛋白质、蛋白质、胡萝卜素、碳水化合物、钙、磷、铁、维生素B1、维生素B2、膳食纤维等都要完全保存,不需要添加任何添加剂,保证面粉质量。
2. The principle of plane grinding the grinding machine selects the stone grinding disc with scientific material selection, which is made under the condition of low speed and low temperature. The output value of the powder is relatively low. The machine revolutions per minute 20, the temperature 45 degrees, while the skin eccentric milling technology, so that the number of wheat in the milling greatly reduced, flavor, protein, protein, carotene, carbohydrates, calcium, phosphorus, iron, Vitamin B1, vitamin B2, dietary fiber and so to fully preserve, do not need to add any additives, to ensure the quality of flour.
3、色相观察
新葡亰8883ent登陆粉含有大量的胡萝卜素和膳食纤维,因此石磨面粉是天然的白色,并且带有微黄色。现代化钢制面粉由于选择了高速、高压多取粉,研磨过程过于激烈,使得面粉中的各种营养物质大量流失,面粉的淀粉链分子结构受到破坏,面团的安稳时刻下降,难以与面团形成安稳状态,因此需要加入安稳剂。另外,为了投合大家吃面越白越好的错误饮食习惯,还加入了增白剂、强筋剂(过氧苯甲酰和溴酸钾工业原料)等添加剂。这样面粉就显得白了。
3, Color Observation Stone Mill flour contains a lot of carotene and dietary fiber, so stone mill flour is natural white, and with a yellowish. Due to the selection of high-speed and high-pressure flour, the grinding process of modern steel flour is too intense, resulting in the loss of a large number of nutrients in the flour, the starch chain molecular structure of the flour is destroyed, and the stability of the dough drops at every moment, it is difficult to form a stable state with the dough, so it is necessary to add stabilizer. In addition, in order to cater for everyone to eat the whiter the better the wrong diet habits, but also added whitening agents, gluten-strengthening agents (benzoyl peroxide and potassium bromate industrial raw materials) and other additives. So the flour is white.
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