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How to solve wheat flour return water Edit by: www.immy.cn www.immy.hitech.com

How to solve wheat flour return water

Edit by: www.immy.cn www.immy.hitech.com

Apr 12, 2024

How to solve wheat flour return water

www.immy.cn

In the flour processing and baking industry, the water return of wheat flour is a common and important challenge. Back water refers to the amount of water absorbed by the flour after adding water, which directly affects the texture of the dough, processing properties and the quality of the final product. Unstable or too high return water will lead to increased dough viscosity, processing difficulties, and the quality of the finished product. Therefore, it is very important to solve the problem of wheat flour water return for flour processing enterprises and baking industry.

In order to solve the problem of wheat flour water return, it is necessary to consider many factors such as raw material selection, processing technology and equipment adjustment.

The following are some key methods and strategies to solve the wheat flour water return problem:

1, raw material selection: select high-quality wheat varieties, stable quality, moderate water content. Controlling the screening precision of wheat flour, ensuring the uniform size of flour particles, is conducive to uniform water absorption.

2, flour processing technology:

Reasonable control of flour processing technology, including milling, mixing and screening processes. Excessive processing will break the flour particles and affect the water absorption.

The use of appropriate flour conditioning technology, such as flour oxidation treatment, gluten dehydration, etc., is helpful to improve the water absorption and stability of flour.

3, adding water and mixing process:

Control the amount of water added and the speed of water added to avoid excessive or uneven water added, resulting in excessive water return. The use of appropriate mixing equipment and technology to ensure that the flour is fully absorbed and mixed to form a uniform dough.

Dough adjustment and finished product quality control:

In the production process, it is timely adjusted according to the water return characteristics of flour, such as adjusting the formula of dough, mixing time and temperature.

5, control the baking process to ensure the quality and taste of the final product.

Quality inspection and control: Establish a sound quality inspection system to monitor flour water return and dough characteristics. Conduct regular quality control and analysis of flour and finished products, identify problems and take corrective actions in time.

Technological innovation and equipment update:

Actively introduce new technology and equipment, such as automation control system, precision machining equipment, etc., to improve production efficiency and product quality. Continuous research and development and improvement to seek more effective solutions and process optimization.

Through the above methods and strategies, flour processing enterprises and baking industries can effectively solve the problem of wheat flour water return, improve product quality and production efficiency, and meet the needs of consumers and market competition.