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在追求健康、追求天然的旗号下,有一种面粉也逐渐受到追捧,那就是“石磨低温”面粉,具体有什么说法呢?就是说石磨面粉的温度只有45℃左右,不会破坏营养;而现代化企业的面粉,用的是钢制磨辊,温度在100多度呢,会让面粉中的营养物质损失过多。石磨面粉真的比现代化工厂里生产的面粉更好吗?在制粉车间随机选中一台磨粉机机,测量的温度是摄氏30℃左右,另一台磨粉机,磨辊温度在摄氏41℃上下。
In the pursuit of health, the pursuit of natural under the banner of a flour has also been increasingly sought after, that is “stone low temperature ” flour, what is the specific statement? That is, the temperature of the stone flour is only about 45 ℃, will not damage Nutrition; and modern enterprise flour, using a steel roller, the temperature in more than 100 degrees, it will make the loss of nutrients in flour too much. Is flour mill really better than flour produced in modern factories? A milling machine is selected at random in a milling plant to measure the temperature at around 30 ° C. Another mill, with mill roll temperature in Celsius 41 ℃ up and down.