The relationship between wheat flour extraction rate and flour type In general, white flour is milled with the endosperm of wheat. The weight of endosperm accounts for 85% of wheat, but not all endosperm can be ground into flour. In the part of the endosperm that is bound to bran, some of the endosperm has been removed, so the final flour extraction rate is only about 72% instead of 85%. Grinding flour is a flour with a flour yield of 72%, that is, the flour milled in the whole endosperm. The special grade flour is the center of the endosperm much closer to the ground flour. For example, the powder grade of the special grade flour is 40-60% of the flour. Note that this ratio is not the rate of wheat flour extraction, but Premium flour accounts for the proportion of flour in the head.
The following figure shows the relationship between flour yield and flour composition:
Ingredients/Extraction rate 50% 72% 80% 85% Whole wheat flour moisture 14.5 14.5 14 14 14
Protein 6 - 7.5 8 - 11 8 - 13 9 - 14 10 - 15
Starch 72 - 74 65 - 70 64 - 69 64 - 68 60 - 65
Sugar 1 - 2 1 - 2 1 - 2 2 .0- 2.5 1.6 - 2.0
Lipids 0.4 - 0.6 0.8 - 1.0 1.0 - 1.5 1.2 - 2.0 2.0 - 3.0
Fiber 0.1 0.15 - 0.20 0.2 - 0.4 0.6 - 1.0 2.0 - 5.0
Minerals 0.2 - 0.5 0.3 - 0.6 0.6 - 0.8 0.7- 0.9 1.5 - 2.5
It is particularly worth noting the relationship between protein and ash content and flour yield. The higher the flour yield, the higher the protein and the higher the ash content. However, the protein content and gluten are not exactly the same concept. Special grade flour has a low protein content and is not suitable for bread making. However, although the protein content of whole wheat flour is high, it can affect the expansion of gluten, and therefore cannot After using the bread alone to determine the flour rate, it is also necessary to ensure that the flour is damaged in the grinding process. If the damage is too large, even if the flour rate is large, it is useless, and it is recommended to reduce the damage rate. Using a cyclone grinding mill, it can be installed directly with an automatic feeder, which can effectively control the feed rate of higher moisture samples and shelled grain samples and improve the crushing effect. The crushed samples are suitable for the determination of gluten number, quality, grain viscosity, wheat fall value, near-infrared composition, etc., and will reduce the damage rate.
The following figure shows the relationship between flour yield and flour composition:
Ingredients/Extraction rate 50% 72% 80% 85% Whole wheat flour moisture 14.5 14.5 14 14 14
Protein 6 - 7.5 8 - 11 8 - 13 9 - 14 10 - 15
Starch 72 - 74 65 - 70 64 - 69 64 - 68 60 - 65
Sugar 1 - 2 1 - 2 1 - 2 2 .0- 2.5 1.6 - 2.0
Lipids 0.4 - 0.6 0.8 - 1.0 1.0 - 1.5 1.2 - 2.0 2.0 - 3.0
Fiber 0.1 0.15 - 0.20 0.2 - 0.4 0.6 - 1.0 2.0 - 5.0
Minerals 0.2 - 0.5 0.3 - 0.6 0.6 - 0.8 0.7- 0.9 1.5 - 2.5
It is particularly worth noting the relationship between protein and ash content and flour yield. The higher the flour yield, the higher the protein and the higher the ash content. However, the protein content and gluten are not exactly the same concept. Special grade flour has a low protein content and is not suitable for bread making. However, although the protein content of whole wheat flour is high, it can affect the expansion of gluten, and therefore cannot After using the bread alone to determine the flour rate, it is also necessary to ensure that the flour is damaged in the grinding process. If the damage is too large, even if the flour rate is large, it is useless, and it is recommended to reduce the damage rate. Using a cyclone grinding mill, it can be installed directly with an automatic feeder, which can effectively control the feed rate of higher moisture samples and shelled grain samples and improve the crushing effect. The crushed samples are suitable for the determination of gluten number, quality, grain viscosity, wheat fall value, near-infrared composition, etc., and will reduce the damage rate.
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