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石磨面粉和机械面粉的区别

来源:http://www.zysmcn.com/发布时间:2021-05-12

石磨面粉好,口感好,有营养,对人健康十分有利。近些年,机械面粉许多诟病被逐步披露以后,注重健康的人们又开始怀念以前的石磨面粉,于是石磨面粉应运而生。由于石磨面粉产量不高,

石磨面粉好,口感好,有营养,对人健康十分有利。近些年,机械面粉许多诟病被逐步披露以后,注重健康的人们又开始怀念以前的石磨面粉,于是石磨面粉应运而生。由于石磨面粉产量不高,他的出现也引起怀疑:“到底是不是真石磨面粉?”可有以下几个方法鉴别:
Stone flour has good taste and nutrition, which is very beneficial to human health. In recent years, after many criticisms of mechanical flour were gradually disclosed, people who pay attention to health began to miss the former stone flour, so the stone flour came into being. Because the output of stone flour is not high, his appearance also causes doubt: "is it real stone flour?" It can be identified by the following methods:
1、观色:白的石磨面粉,色泽也是微微透黄,不会产生荧光。有的石磨面粉颜色也会稍黑,那是小麦品种不同和研磨过程中麦子过干造成的,含麬量稍多,更有营养,不影响食用,颜色微黄,细看表皮上还有细细的麸星,这是优良膳食纤维,其他面粉则没有。
1. Color: white stone flour, color is slightly yellow, will not produce fluorescence. Some stone flour color will also be slightly black, which is caused by different wheat varieties and too dry wheat in the grinding process. It contains a little more moisture, is more nutritious, and does not affect the consumption. The color is slightly yellow. If you look closely at the bran star on the epidermis, it is a good dietary fiber, while other flour does not.
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2、品尝:石磨面粉保留了麦胚芽,研磨中不发热,做成面食麦香味非常浓。机械面粉则研磨前剔除了麦胚芽,研磨中产生热量则面粉夹生,所以加工成面食后面味很淡。石磨面粉制作面食后、劲道、松软还不粘牙,剩下的面食也不会粘牙。其他面粉加工的面食根本做不到。
2. Taste: stone flour retains wheat germ, does not heat during grinding, and makes flour with strong wheat flavor. Mechanical flour is removed before grinding wheat germ, grinding heat is mixed flour, so processed into pasta after taste is very light. After making pasta with stone flour, it will not stick to the teeth because of its strength and softness, and the rest of the pasta will not stick to the teeth. Other flour processed pasta can't be made at all.
3、冷冻:做馒头蒸熟后冷冻,石磨面粉的馒头加热后跟的一样松软,有面味,不粘牙。机械面粉的馒头在加热后就会粘牙没面味。
3. Frozen: do steamed bread steamed frozen, stone flour steamed bread heating, as soft as the heel, there is a noodle flavor, non stick teeth. Steamed bread made of mechanical flour will stick to teeth after heating and has no flour flavor.
4、包水饺:用石磨面粉包水饺,出锅后捞到一个大碗里,不晃动,等到凉透了水饺也不粘皮子,还能一个一个得分开而不破损。即使加了增筋剂的所谓好的水饺专用粉也根本做不到这一点
4. Dumpling making: make dumplings with ground flour, and take them out of the pot into a big bowl without shaking. When they are cool enough, the dumplings will not stick to the skin, and they can be separated one by one without damage. Even the so-called good dumpling special powder added with gluten enhancer can't do this at all
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