Flour quality and nutritional value are closely related to the processing process of stone mill flour equipment. The flour ground by stone mill flour equipment at low temperature and low speed is more uniform and delicate, completely retains the nutrients in wheat, and allows everyone to eat nutritious flour products. However, the flour you want to produce is not only related to the quality of the equipment itself, but also needs to reasonably operate the flour processing machinery to produce fine flour. What are the direct factors that determine the flour quality of stone mill flour equipment?

對輥空隙大，這樣生產(chǎn)的面粉顆粒也大些，香味較濃，是原生態(tài)面粉的一種;假如對輥空隙小，加工的面粉顆粒小，且有一些營養(yǎng)物質(zhì)在機械力的作用下和高溫的作用被破壞掉了，消失了，如胡蘿卜素等。其次，有些廠家為了提高石磨面粉機械的出粉率，會壓緊磨輥軋距，強制出粉。

First of all, the gap between the rollers is large, and the flour particles produced in this way are also larger, with strong flavor. It is a kind of original ecological flour; If the gap between the rollers is small, the processed flour particles are small, and some nutrients are destroyed and disappeared under the action of mechanical force and high temperature, such as carotene. Secondly, in order to improve the flour yield of stone mill flour machinery, some manufacturers will press the rolling distance of grinding roller and force flour output.

造成磨輥溫度過高，形成面筋，這樣的面粉，柔韌性很差，面制品發(fā)脆。麩皮在面制品的加工過程中，會刺穿面團中的微氣室，造成面團塌癟，俗稱死面，非常影響口感。這樣就會影響面粉加工廠的口碑，所以面粉生產(chǎn)還是需要按照石磨面粉機械的生產(chǎn)規(guī)范來進行。

The temperature of the grinding roller is too high to form gluten. Such flour has poor flexibility and brittle flour products. During the processing of flour products, bran will pierce the micro air chamber in the dough, resulting in the collapse of the dough, commonly known as dead noodles, which greatly affects the taste. This will affect the reputation of flour mills, so flour production still needs to be carried out in accordance with the production specifications of stone flour machinery.