The Change Of Nutrition During Wheat Millin And Study Of Enrich Technology

In wheat processing, the content of various nutritive components is different in differentmaterial, different products and different flour extraction. The subject reseached the changesof various nutritive components in wheat processing and different of nutritional componentsin different flour extraction through the atomic spectrophotometry, HPLC, etc. Research thechanges of various nutritive components wheat processing process and nutritionalcomponents distribution difference in the different flour extraction; Explore the aleurone layerseparation methods and wheat germ enrichment methods, and study the flour characteristicsand applications of which the content of aleurone layer relatively more. Aim to provide sometheoretical reference to make healthier and nutrition flour, to provide the basis for people torecognize flour correctly, choose nutritional and healthy flour.Through the analysing of flours’ nutritional components online, we know that everynutritional components(except the flour, starch) of every pulverizing system is higher in thelatter than the former, including protein, fat, minerals, vitamins, etc; The comparison betweensystems, the nutritional composition content is basically Break system higher than MiddsReduction system, In Sizing and Residue system, the content of the nutritional components ishigh, the rule of starch content is opposite to the other nutritional components. The starchcontent is the highest in Midds Reduction system. For the final product is concerned, germ iseach nutrients (except starch) the highest content of products.Through the determination of flours’ nutritional components and each index of flour ofdifferent, from35%flour extraction to97%flour extraction, the nourishment compositioncontent is higher and higher. The farinograph from the lowest to the highest flour extractionhas become good flour after first become poor trend. Analysis every flours’ indexes index,whether micronutrients or opaque features, the best flour extraction is aboutare80%, but theash content on the high side, flour whiteness is not high.We can obtain from the aleurone layer separation test, wheat after different embellishmecca of water, different tempering time, different strip scraping strength, is completely canisolate aleurone layer, but to experiment, the peeling machine is small, the wheat is batch andlittle. To the normal processing, the peeling machine is big, production is continuous lots ofmaterials handling, so the best separation aleurone layer in the process and parameters need alot of experiments. Wheat germ enrichment test, according to get the adipose content online system powderfound germ erosion point, but because the existing process to these points, such as particlesize too small restricted and other reasons, makes changing technology improve wheat germout rate some difficulties. The sure contains wheat germ and aleurone layer more materialpasses simple to brans, added to flour making special food is a full use of wheat germ and thedevelopment direction of aleurone layer.The relationship between the polyphenol oxidase content and activity, the changes ofdough sheet’s colour was studed during milling and different milling technology. The resultsshowed that the PPO activity is higher in the front systerm than the later, the more browing inthe samples which the PPO activity is higer.