面粉石磨機磨出來的面粉更加勁道

來源：http://m.kongtiaochuzu.com/發布時間：2021-11-30

由于面粉石磨機是在低速低溫度條件下研磨而成，且磨粉次數少，麥胚粉中的粉狀、麥胚中的香味(麥香精粉)得以保存。面粉和石磨機中的面粉和面

由于面粉石磨機是在低速低溫度條件下研磨而成，且磨粉次數少，麥胚粉中的粉狀、麥胚中的香味(麥香精粉)得以保存。面粉和石磨機中的面粉和面，吃水多，而且面和洽后醒面的時間短，無論拉、扯、搓、揉，面條都能堅持柔韌且不斷地進行，面條或面片煮熟后，口感會變得更好。各種面食由石磨面粉制成更加勁道，麥香非常濃，口感好，有嚼頭。
Because the flour mill is made under the condition of low speed and low temperature, and the Times of grinding are few, the powder in the wheat germ, the flavor in the wheat germ (wheat essence powder) can be preserved. Flour and flour in flour and stone mill, eat more water, and noodles and negotiate wake up after a short time, no matter pull, pull, rub, knead, noodles can adhere to flexible and continuous, noodles or noodles cooked, the taste will become better. All kinds of flour from the stone mill made of flour more Jin Dao, very strong wheat flavor, taste good, chewable.

1、味道和味道方面

另一些面粉由于添加物、增白劑、面粉中的胡蘿卜素等被破壞，面粉顯得太白，和面時吃水少，面色沒有變化，如含有強筋劑(溴酸鉀)，面皮很難搟。

1, taste and taste of other flour due to additives, whitening agents, the carotene in flour was destroyed, flour appears Taibai, and eat less water, the color has not changed, such as contains gluten agent (potassium bromate) , the skin is difficult to roll.

2、平面磨削原理

面粉石磨機選用科學選料的石磨磨盤，在低速度、低溫條件下研磨而成，粉磨機的粉粉產值相對較低。本機每分鐘轉速20轉，溫度45度，同時皮心偏重制粉技術，使小麥在研磨中的遍數大大減少，香味、蛋白質、蛋白質、胡蘿卜素、碳水化合物、鈣、磷、鐵、維生素B1、維生素B2、膳食纖維等都要完全保存，不需要添加任何添加劑，保證面粉質量。
2. The principle of plane grinding the grinding machine selects the stone grinding disc with scientific material selection, which is made under the condition of low speed and low temperature. The output value of the powder is relatively low. The machine revolutions per minute 20, the temperature 45 degrees, while the skin eccentric milling technology, so that the number of wheat in the milling greatly reduced, flavor, protein, protein, carotene, carbohydrates, calcium, phosphorus, iron, Vitamin B1, vitamin B2, dietary fiber and so to fully preserve, do not need to add any additives, to ensure the quality of flour.

3、色相觀察

面粉石磨機粉含有大量的胡蘿卜素和膳食纖維，因此石磨面粉是天然的白色，并且帶有微黃色。現代化鋼制面粉由于選擇了高速、高壓多取粉，研磨過程過于激烈，使得面粉中的各種營養物質大量流失，面粉的淀粉鏈分子結構受到破壞，面團的安穩時刻下降，難以與面團形成安穩狀態，因此需要加入安穩劑。另外，為了投合大家吃面越白越好的錯誤飲食習慣，還加入了增白劑、強筋劑(過氧苯甲酰和溴酸鉀工業原料)等添加劑。這樣面粉就顯得白了。

3, Color Observation Stone Mill flour contains a lot of carotene and dietary fiber, so stone mill flour is natural white, and with a yellowish. Due to the selection of high-speed and high-pressure flour, the grinding process of modern steel flour is too intense, resulting in the loss of a large number of nutrients in the flour, the starch chain molecular structure of the flour is destroyed, and the stability of the dough drops at every moment, it is difficult to form a stable state with the dough, so it is necessary to add stabilizer. In addition, in order to cater for everyone to eat the whiter the better the wrong diet habits, but also added whitening agents, gluten-strengthening agents (benzoyl peroxide and potassium bromate industrial raw materials) and other additives. So the flour is white.

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