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In daily life, steamed bread changes from soft to hard, slag discharge and other phenomena are the aging of steamed bread. It is mainly the extension of storage time, internal moisture migration, starch recrystallization of steamed bread resulting in the reduction of soluble substances. For this purpose, we used the dry matter content of the steamed bread crumbs to judge the aging of steamed bread. The higher the specific volume of the steamed bread, the higher the dry matter content of the supernatant, the more soluble substances contained in bread crumbs, the soft steamed bread, the increase in specific volume can delay the aging of steamed bread, steamed bread in the storage time (1~24h) The dry matter content of the program was reduced, and bread steamed bread with soluble substances atrophied and hardened. The additive modifier of taro powder solves the problem that the dry matter content is obviously higher than that of the original basal flour. That is, taro flour improver is very effective in improving the aging of steamed bread; but the quality improvement of steamed bread with different additives for teaching may be different, and the active ingredients of different additives manufacturers are different. The mechanism of action may also be different, so in actual use, additives should be reasonably selected according to their quality requirements.
Under the increasingly fierce market competition, the flour industry needs to carry out an increasingly fierce price war. Small-scale milling companies have the advantage of low cost. There can be room for development on some common flours, and they can be used as medium and large-scale production systems. Powder companies can only continue to innovate on the way to the special powder in order to have the village of Liu Ming Hua Ming, and continue to rise against the current. To ensure the quality of flour must use all kinds of inspection equipment, the determination of the thickness of flour must be used to conduct rigorous test sieve analysis.
The role of powder screening in the production of steamed bread
With the improvement of living standards and the acceleration of the pace of life, people's demand for ready-to-eat foods is also increasing. As we are accustomed to pasta products, the increase in demand is accompanied by an increase in quality requirements. The industrialization of Shantou is no longer a problem, but the gimmicks in circulation are affected by the aging problem. Therefore, delaying the aging of steamed bread is an important indicator. Many people have different opinions about the aging of bread, such as water movement theory, starch change theory and so on. Some people think that the interaction between gluten protein and starch has caused each and every reason, and many studies are still going on. However, there is a more unified consensus that aging is caused by starch, and other reasons are secondary. Therefore, the quality assurance of flour is very meaningful, and the thickness of flour is also one of the important factors affecting its quality. In the grain inspection process, powder screening can be used for inspection.