Attracting water.

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The amount of water is flour. for Reaching the desired consistency and creating the final product is attracting quality. This is the optimal amount of water that you can before. dough It becomes so sticky. dough He added.
Water absorption is usually defined by flour weight. For example, 60% of water absorption means 60 kg water. for 100 kg flour is used when flour and water are mixed together, water molecules hydrate gluten proteins, glamins and glutenins as well as damaged starch and other substances. The hydration process comes when protein and starch molecules create hydrogen bonds and water friendly interactions with water molecules. Process parameters such as mixer type, female beating arm, water flow and pressure remove the hydration surface layer and expose a new layer of particles to excess water to continue the water emission process. texture Nans, the return of bread production, the efficiency of the work car, the smell.doughFeatures of final and final products shelf life It influences.
Factors affecting the absorption of flour water:
• humidity rate: The lower the humidity rate, the more water absorption.
starch: The more starch damage, the more flour water absorption.
Proteins: The more protein content, the more water absorption.
Penroses: The greater the amount of penroses, the more water absorption.
Wheat gluten: When added to the formula, it increases water absorption and is more stable. dough He gives.
• enzyme activity: budding or high amylase content reduces water absorption capacity.
Finographer’s device. for Review of the properties of ecology. dough The amount of water absorption that is as an important parameter for Setting the quality of entry flour is measured by this device with very high accuracy. Amount of water absorption. for The flour and nano-producing factories are therefore important that water as cheap primary material can produce returns. dough Increase and produce more bread and quality. for They provide the nano.
for For example, if the amount of flour is a 10 tons bread production plant per day, an increase in water absorption by 1% could lead to 100 kg production. dough More and more profit. for Participate.