Physical and chemical indexes of wheat flour in the production of frozen food and production guidance of flour mills. www.immy.cn www.immyhitech.com

Physical and chemical indexes of wheat flour in the production of frozen food and production guidance of flour mills

www.immy.cn   www.immyhitech.com 

With the fast pace of modern life and the improvement of living standards, frozen food is loved by more and more people as a convenient, convenient and delicious form of food. As one of the main raw materials of frozen food, the quality of wheat flour is directly related to the taste, texture and storage stability of frozen food. Therefore, an in-depth understanding of the physical and chemical properties of wheat flour is essential for flour mills to produce high-quality frozen foods. Based on the experience of making frozen food at home and abroad, this paper discusses the physical and chemical indexes of wheat flour, and provides guidance and suggestions for flour mills to produce frozen food.

1. The quality of wheat flour and frozen food1, Elasticity and storage stability     

Frozen foods often need to go through multiple temperature changes such as freezing and thawing, so the elasticity of wheat flour is a key factor. Wheat flour with good elasticity can give the product better storage stability, so that it can still maintain a good taste after thawing.

2. Water absorption and viscosity     

When making frozen foods, the water absorption and stickiness of wheat flour directly affect the processing properties of the dough. Moderate water absorption and stickiness help form a soft, elastic dough that improves the taste of frozen foods.

3. Dough fermentation performance     

For frozen pastries that need to be puffed and fermented, the fermentation performance of wheat flour is crucial. Wheat flour with good fermentability can give frozen foods better fluffiness and texture after baking.

2. Physical and chemical indexes of wheat flour

1. Gluten strength     

Gluten strength value is an important index to evaluate the strong gluten of wheat flour. Strong gluten wheat flour is suitable for the preparation of frozen foods that require a long time of stirring and fermentation, such as frozen bread, pizza, etc.

2. Protein content    

The protein content of wheat flour is directly related to the formation of gluten in frozen foods. In general, wheat flour with a higher protein content is suitable for making frozen pastries.

3. Sieving value     

The sieving value is an indicator that reflects the size of the wheat flour grains. A moderate sieving value is able to maintain the dough uniformity and make the texture of the frozen food more homogeneous.

4. 4. Moisture content   

Moisture content is an important parameter to evaluate the storage stability of wheat flour. The low moisture content helps to prevent flour spoilage, mould and ensures hygiene and safety in the production process.

5 . Color and smell     

Good wheat flour should have a white color and a fresh smell, which is not only related to the visual perception of the product, but also directly affects the taste of frozen food.

3. Guidance and suggestions for the production of frozen food in flour mills

1. Choose wheat varieties suitable for use     

According to the production needs of frozen food, choose wheat varieties suitable for use. Different wheat varieties have different characteristics such as gluten strength value and protein content, and the selection of suitable varieties can better meet the production requirements of frozen food.

2. Control the production process     

Reasonable control of the production process of wheat flour, including cleaning, grinding, screening, powder cleaning, flour blending and other links. Through reasonable production technology, the physical and chemical indexes of wheat flour are guaranteed to meet the requirements of frozen food production.

3. Regular testing and adjustment The flour mill should regularly test the physical and chemical indicators of the wheat flour produced to ensure the stable quality of the product. According to the test results, the production process and raw material ratio are adjusted in time to ensure that the wheat flour produced meets the requirements of frozen food.

4. Work with frozen food producers     

Flour mills can actively work with frozen food producers to understand their specific needs and continuously optimize the quality of wheat flour based on market feedback to meet market demand.

4, international experience for reference

1. European flour standard     

European countries have strict standards for wheat flour, which not only include physical and chemical indicators, but also cover flour processing technology, production environment and other aspects. Flour mills can learn from these standards and incorporate them into their own quality management systems to improve production levels and product quality.

2. Japanese pastry making experience     

Japan is one of the leaders in the field of frozen pastry production, and it has a wealth of experience in the selection and application of wheat flour. Durum wheat is usually chosen for Japanese wheat flour to ensure a resilient and chewy pastry. At the same time, Japan has very high requirements for the quality of wheat flour, which is also worth learning Xi from domestic flour mills.

5. Future development trends

6. Application of high-protein wheat varieties     

With people's continuous pursuit of food quality, one of the development trends of wheat flour in the future is the application of high-protein wheat varieties. High-protein wheat flour can improve the strength and extensibility of the dough, opening up more possibilities for the preparation of frozen foods.

2. Refined wheat flour quality management   

In the future, flour mills will pay more attention to the fine management of wheat flour quality. Through the introduction of advanced production equipment, intelligent control system and strict quality inspection methods, the consistency and stability of wheat flour are improved.

 3, Production of customized wheat flour

 As the demand for personalized, customized food increases, flour mills are likely to focus more on producing customized wheat flour in the future. According to the needs of different frozen foods, adjust the formula of wheat flour to produce products that are more in line with market demand.

Conclusions

As the main raw material of frozen food, the physical and chemical indicators of wheat flour in the production process are directly related to the quality of frozen food. Flour mills should fully understand the elasticity, water absorption, viscosity and other important indicators of wheat flour, and continuously improve the quality of wheat flour by controlling the production process and strengthening cooperation with frozen food manufacturers to meet the market demand for high-quality frozen food.

In the future, flour mills should pay close attention to international flour standards and pastry production experience in other countries, and learn from their advanced management experience and technical means. At the same time, by introducing new wheat varieties and improving the level of production technology, flour mills can better adapt to changes in market demand and contribute to the development of the frozen food industry.

Physical and chemical indexes of wheat flour in the production of frozen food and production guidance of flour mills

www.immy.cn   www.immyhitech.com