{"id":9377,"date":"2024-08-23T13:04:16","date_gmt":"2024-08-23T13:04:16","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9377"},"modified":"2024-08-23T13:04:16","modified_gmt":"2024-08-23T13:04:16","slug":"all-wheat-flour","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/buzaliszt\/","title":{"rendered":"Milyen hamu\u00e9rt\u00e9kek \u00e9s durvas\u00e1gi k\u00f6vetelm\u00e9nyek vonatkoznak az egyes b\u00fazalisztfajt\u00e1kra?"},"content":{"rendered":"

Jelenleg a liszt j\u00f3s\u00e1g\u00e1nak m\u00e9r\u00e9s\u00e9re szolg\u00e1l\u00f3 fontos mutat\u00f3 a feldolgoz\u00e1si pontoss\u00e1g - hamu, a durvas\u00e1g \u00e9s finoms\u00e1g, nedvess\u00e9g, glut\u00e9n\u00e9rt\u00e9k, stabiliz\u00e1l\u00e1si id\u0151, gyeng\u00fcl\u00e9si fok \u00e9s egy\u00e9b mutat\u00f3k mellett. Itt, hogy mondjunk n\u00e9h\u00e1ny sz\u00f3t a k\u00fcl\u00f6nb\u00f6z\u0151 t\u00edpus\u00fa b\u00fazaliszt hamu\u00e9rt\u00e9k \u00e9s durvas\u00e1gi k\u00f6vetelm\u00e9nyekr\u0151l.<\/p>\n

A b\u00fazaliszt hamu a liszt marad\u00e9k\u00e1nak s\u00falya a magas h\u0151m\u00e9rs\u00e9klet\u0171 \u00e9get\u00e9s ut\u00e1n a liszt s\u00faly\u00e1nak sz\u00e1zal\u00e9k\u00e1ban az \u00e9get\u00e9s el\u0151tt, ez egy param\u00e9ter, amely le\u00edrja a liszt pontoss\u00e1g\u00e1t, \u00e1ltal\u00e1ban a liszt hamu\u00e9rt\u00e9k\u00e9nek magas min\u0151s\u00e9ge alacsony, \u00e9s ford\u00edtva, a durva liszt, a teljes ki\u0151rl\u00e9s\u0171 b\u00fazaliszt \u00e9s a liszt hamu\u00e9rt\u00e9k\u00e9nek egy\u00e9b feldolgoz\u00e1si pontoss\u00e1ga magas.<\/p>\n

A liszt durvas\u00e1ga \u00e9s finoms\u00e1ga a b\u00faza feldolgoz\u00e1sa sor\u00e1n v\u00e9gzett \u0151rl\u00e9s m\u00e9rt\u00e9k\u00e9t jelzi. A nemzeti \u00e9s ipari szabv\u00e1nyokban a k\u00fcl\u00f6nb\u00f6z\u0151 lisztfajt\u00e1k hamu\u00e9rt\u00e9ke \u00e9s durvas\u00e1gi k\u00f6vetelm\u00e9nyei a k\u00f6vetkez\u0151k:<\/p>\n

B\u00fazaliszt<\/strong><\/p>\n

1.Special els\u0151 oszt\u00e1ly\u00fa liszt<\/strong><\/p>\n

Hamu \u2264 0,70, az \u00f6sszes durvas\u00e1g \u00e9s finoms\u00e1g \u00e1tmegy a CB36 sz\u00e1m\u00fa szit\u00e1n, \u00e9s legfeljebb 10% marad a CB42 sz\u00e1m\u00fa szit\u00e1n;<\/p>\n

2. K\u00fcl\u00f6nleges m\u00e1sodoszt\u00e1ly\u00fa liszt<\/strong><\/p>\n

Hamu \u2264 0,85, az \u00f6sszes durva \u00e9s finom fokozat a CB30 szit\u00e1n kereszt\u00fcl, \u00e9s legfeljebb 10% marad a CB36 szit\u00e1n;<\/p>\n

3.Standard por<\/strong><\/p>\n

Hamu \u2264 1,10, durva \u00e9s finom fok\u00fa minden a CQ20 szit\u00e1n kereszt\u00fcl, a CB30 szit\u00e1n megtartva legfeljebb 20%;<\/p>\n

4. H\u00e9tk\u00f6znapi por<\/strong><\/p>\n

Hamu \u2264 1,40, durva \u00e9s finom fok\u00fa minden a CQ20 szit\u00e1n kereszt\u00fcl.<\/p>\n

Magas glut\u00e9ntartalm\u00fa b\u00fazaliszt<\/strong><\/p>\n

1. Er\u0151s glut\u00e9n tartalm\u00fa b\u00fazaliszt<\/strong><\/p>\n

Els\u0151 oszt\u00e1ly\u00fa hamu\u22640,6, m\u00e1sodoszt\u00e1ly\u00fa hamu\u22640,70, harmadoszt\u00e1ly\u00fa hamu\u22640,85.<\/p>\n

A durvas\u00e1g \u00e9s a finoms\u00e1g mind \u00e1tmegy a CB30 szit\u00e1n, \u00e9s a CB36 szit\u00e1n nem marad t\u00f6bb mint 10%.<\/p>\n

2.Er\u0151s k\u00f6zepes glut\u00e9n tartalm\u00fa b\u00fazaliszt<\/strong><\/p>\n

1. oszt\u00e1ly\u00fa hamu\u22640,55, 2. oszt\u00e1ly\u00fa hamu\u22640,70, 3. oszt\u00e1ly\u00fa hamu\u22640,85, 4. oszt\u00e1ly\u00fa hamu\u22641,10.<\/p>\n

A CB30 szit\u00e1n kereszt\u00fcl a CB36 szit\u00e1n val\u00f3 visszatart\u00e1s legfeljebb 10% durvas\u00e1ga \u00e9s finoms\u00e1ga, a CB36 szit\u00e1n val\u00f3 visszatart\u00e1s legfeljebb 10%.<\/p>\n

3.K\u00f6zepes glut\u00e9n tartalm\u00fa b\u00fazaliszt<\/strong><\/p>\n

1. oszt\u00e1ly\u00fa hamu \u2264 0,55, 2. oszt\u00e1ly\u00fa hamu \u2264 0,70, 3. oszt\u00e1ly\u00fa hamu \u2264 0,85, 4. oszt\u00e1ly\u00fa hamu \u2264 1,10.<\/p>\n

A CB30 szit\u00e1n kereszt\u00fcl a CB36 szit\u00e1n val\u00f3 visszatart\u00e1s legfeljebb 10% durvas\u00e1ga \u00e9s finoms\u00e1ga, a CB36 szit\u00e1n val\u00f3 visszatart\u00e1s legfeljebb 10%.<\/p>\n

4.Weak glut\u00e9n b\u00faza<\/strong><\/p>\n

1. oszt\u00e1ly\u00fa hamu \u2264 0,55, 2. oszt\u00e1ly\u00fa hamu \u2264 0,65, 3. oszt\u00e1ly\u00fa hamu \u2264 0,75.<\/p>\n

A CB30 szit\u00e1n kereszt\u00fcl a CB36 szit\u00e1n visszatartott anyag durvas\u00e1ga \u00e9s finoms\u00e1ga nem haladja meg a 10% \u00e9rt\u00e9ket.<\/p>\n

Speci\u00e1lis b\u00fazaliszt<\/strong><\/p>\n

1.Keny\u00e9rliszt<\/strong><\/p>\n

A finom\u00edtott min\u0151s\u00e9g\u0171 hamu \u2264 0,60, a k\u00f6z\u00f6ns\u00e9ges min\u0151s\u00e9g\u0171 hamu \u2264 0,75, a durva \u00e9s a finom mind a CB30 szit\u00e1n kereszt\u00fcl, a CB36 szit\u00e1n legfeljebb 15,0% anyagot hagyva.<\/p>\n

2.Noodle liszt<\/strong><\/p>\n

Finom\u00edtott min\u0151s\u00e9g\u0171 hamu \u2264 0,55, k\u00f6z\u00f6ns\u00e9ges min\u0151s\u00e9g\u0171 hamu \u2264 0,70, durva \u00e9s finom minden a CB30 szit\u00e1n kereszt\u00fcl, visszatartott CB36 szita legfeljebb 10,0%.<\/p>\n

3.Gomb\u00f3c por<\/strong><\/p>\n

Finom\u00edtott min\u0151s\u00e9g\u0171 hamu \u2264 0,55, k\u00f6z\u00f6ns\u00e9ges min\u0151s\u00e9g\u0171 hamu \u2264 0,70, durva \u00e9s finom minden a CB30 szit\u00e1n kereszt\u00fcl, a visszatartott CB36 szita nem haladja meg a 10,0% \u00e9rt\u00e9ket.<\/p>\n

4. P\u00e1rolt keny\u00e9rliszt<\/strong><\/p>\n

Finom\u00edtott min\u0151s\u00e9g\u0171 hamu \u2264 0,55, k\u00f6z\u00f6ns\u00e9ges min\u0151s\u00e9g\u0171 hamu \u2264 0,70, durva \u00e9s finom, mind a CB36 szit\u00e1n kereszt\u00fcl.<\/p>\n

5.Ferment\u00e1lt s\u00fctipor<\/strong><\/p>\n

Finom\u00edtott min\u0151s\u00e9g\u0171 hamu \u2264 0,55, k\u00f6z\u00f6ns\u00e9ges min\u0151s\u00e9g\u0171 hamu \u2264 0,70, durva \u00e9s finom minden a CB30 szit\u00e1n kereszt\u00fcl, visszatartott CB36 szita legfeljebb 10,0%.<\/p>\n

6.Crisp cookie por<\/strong><\/p>\n

Finom\u00edtott min\u0151s\u00e9g\u0171 hamu \u2264 0,55, k\u00f6z\u00f6ns\u00e9ges min\u0151s\u00e9g\u0171 hamu \u2264 0,70, durva \u00e9s finom minden a CB30 szit\u00e1n kereszt\u00fcl, a visszatartott CB36 szita nem haladja meg a 10,0% \u00e9rt\u00e9ket.<\/p>\n

7.Tortaliszt<\/strong><\/p>\n

Finom\u00edtott min\u0151s\u00e9g\u0171 hamu \u2264 0,53, k\u00f6z\u00f6ns\u00e9ges min\u0151s\u00e9g\u0171 hamu \u2264 0,65; durva \u00e9s finom fokozatok a CB42 szit\u00e1n kereszt\u00fcl.<\/p>\n

8.T\u00e9sztapor<\/strong><\/p>\n

Finom\u00edtott min\u0151s\u00e9g\u0171 hamu \u2264 0,55, k\u00f6z\u00f6ns\u00e9ges min\u0151s\u00e9g\u0171 hamu \u2264 0,70, durva finoms\u00e1g a CB36 szit\u00e1n kereszt\u00fcl, legfeljebb 10,0% CB42 szit\u00e1n.<\/p>","protected":false},"excerpt":{"rendered":"

At present, the important index to measure the goodness of flour is the processing accuracy – ash, in addition to coarseness and fineness, moisture, gluten value, stabilization time, weakening degree and other indicators. Here to say a few words about various types of wheat flour ash value and coarseness requirements. Wheat flour ash is the […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the ash values and coarseness requirements for each type of wheat flour? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/buzaliszt\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the ash values and coarseness requirements for each type of wheat flour? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"At present, the important index to measure the goodness of flour is the processing accuracy – ash, in addition to coarseness and fineness, moisture, gluten value, stabilization time, weakening degree and other indicators. 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