Studies On The Peeling Technology Of Wheat And Effect Of It On Nutrition Of Flour

Nutrient composition and its content in flour, directly affect people’s nutrition and health.This topic is a combination of Chinese residents’ dietary reference intake of nutrients, mainly for peeling wheat flour, whole wheat flour and high gluten flour, the basic physical and chemical index and nutrients were studied and evaluated. The main results are as follows:1. The three varieties of wheat after peeling treatment, its moisture content, hardness, single grain weight and grain size are increased with the increase of peeling rate is reduced, but the single grain weight and grain size changes no moisture and the hardness change of significant differences between them. With the improvement of peeling rate, the moisture of three kinds of wheat flour were lower before rise. After peeling process, three kinds of wheat wheat flour ash content less peeling decreases. In the peeling rate of 2%-5%, crude fat content of three kinds of wheat compared with unpeeled wheat, all have different degree of increase. Due to differences in their basic physical and chemical index, concluded that sets the Guchuan whole wheat flour milling technology is method of bran recruit, Hetao and Fengzheng whole wheat flour processing method is whole wheat broken to pieces.2. When peeling rate of 4%-5%, peeling wheat can effectively improve the total dietary fiber content of high gluten wheat flour. For three kinds of wheat, with the increase of peeling rate, three kinds of amino acid composition of protein content in wheat flour have differences, but there were no significant difference on the content of the E/T. Comparative market flour, the E/T content in 34 wheat flour is in 28%-34%, failed to reach the WHO provided high quality protein.3. Low selenium content in raw grain, peeling and can improve the selenium content in wheat flour, wheat varieties can be ignored. Selenium has bigger difference between wheat varieties, when peeling rate 4%-5%, peeling wheat can effectively improve selenium content in the selenium-rich wheat.4. Three kinds of wheat when peeling rate of 2%-6%, wheat flour of iron, manganese, potassium, magnesium, sodium has a different degree of increase, but different peeling rate of calcium, copper, zinc content in wheat flour had no significant effect. Different rate of peeling the vitamin B content in wheat flour: the vitamin B contents of three kinds of wheat flour are after peeling rate increases, and showed higher then decrease trend. In conclusion, regardless of the wheat varieties, when peeling rate is 2%-7%, wheat peeling experiment can effectively keep the wheat germ and aleurone layer of nutrients.