The whiteness of flour is the external quality of flour. The gluten content of flour and the characteristics of flour are the intrinsic quality of flour. To produce high-quality flour, it is necessary to take into account both internal and external, and simultaneously improve its comprehensive quality. Generally speaking, the flour has high whiteness and good internal quality. The product is made with good color and good taste. On the contrary, if you only pay attention to the internal and do not pay attention to the whiteness of the flour, the color of the product is not good, and the customers are few. Will pay for this. Therefore, from the perspective of enterprise development, flour production enterprises need to pay attention to the reasonable optimization of flour whiteness in the optimization of production process. The use of whiteness meter can help enterprises to make better scientific adjustments.
The flour is mainly made by grinding the mill by the mill. Therefore, the main factors determining the whiteness of the flour are wheat raw materials, processing technology, etc. Generally speaking, the flour produced by white wheat is whiter than the red wheat. On the basis of selecting the same high-quality raw materials, in order to reasonably improve the whiteness of the flour, it is only possible to optimize the flour production and processing technology. In order to avoid the subjectivity and error of manual color measurement, professional flour manufacturers will choose a whiteness meter to determine the color of the flour.
At present, as the staple food consumption structure shifts from subsistence to nutrition, the industry market is constantly improving the quality requirements of flour varieties, quality, appearance, etc. In order to better optimize production and promote product upgrading through technology, many flour enterprises The more attention is paid to the application of flour testing instruments, such as the falling value meter, the farinograph, the stretching instrument, the bubbler, the whiteness meter, the viscometer, the microplate reader, the fatty acid value meter and the online near-infrared analyzer. The instrument not only provides professional testing technology for the enterprise, but also promotes the enterprise's control and control of product quality, which has effectively promoted the rapid development of the modern flour industry.
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