入磨前小麦微量着水在制粉工艺中的应用  

Application of Wheat Micro-damping in Flour Milling

作　　者：齐兵建[1] 田建珍[1] 

机构地区：[1]郑州工程学院,河南郑州450052

出　　处：《社科新视野》2004年第7期7-9,共3页

摘　　要：入磨前小麦微量着水的目的是为了增加小麦皮层的水分,以提高皮层的抗破坏强度,在小麦制粉时皮层不易破碎,有利于提高面粉的精度、降低灰分及提高出粉率。微量着水量一般控制在0.3%～0.5%,润麦时间25～40min。着水设备采用雾化(或喷雾)着水机,混合绞龙长度应不小于2.0m,润麦仓制成多出口,以保证微量着水的着水、润麦效果及入磨小麦的质量稳定。The aim of micro-damping of the wheat before entering IBK is to increase the moisture in wheat bran so that the anti-damage strength of the bran layer may be improved. By so doing wheat bran will not be broken easily, which is beneficial to heightening flour processing degree, decreasing ash content and increasing flour extraction. The rate of water added by micro-damping is usually controlled within the range of 0.3%～0.5%, and the tempering time is usually controlled in 25～40 min. In order to ensure the results of micro-damping and tempering and the quality stability of wheat to IBK, the damping equipment should be of an atomizing damper, the length of the mixing worm should not be less than 2.0 m, and the tempering bin should consist of multiple outlets.

关 键 词：制粉工艺 微量着水量 雾化着水机 小麦 

分 类 号：TS211.41[轻工技术与工程—粮食、油脂及植物蛋白工程]