One of the pulp products from wheat flour is a variety of fields such as the ploonship and the Acii field that is traditionally produced in our country, in the workshop and in the industrial sector, and in terms of the nutritional value of the bread and cereal group.
Regarding the application and use of various types of disciplines, ensuring the optimal quality of the product and its health, it plays an important role in providing people with health.
This article briefly describes the method of preparation, the physical, chemical, microbial and desirable health properties of this product.
Ezhi string
The product is produced by mixing wheat flour (first grade flour), water and salt after the various stages of processing by the machine, and then dried.
Pluto
A product that mixes wheat flour (ordinary flour), water and salt or without salt after the various stages of processing by the machine is produced in the form of thinner filaments than the strand, and then dried and roasted.
Remark: Salt is added to improve the texture quality, elasticity of the dough and adhesion.
Heterogeneous strands and dough pieces
Sticks to the strings, cord and pieces of dough are called.
Broken strings
It is said to have strings of less than 3 cm in length.
Other materials:
In addition to the main raw materials mentioned, gluten, soybean flour, peanut flour, ascorbic acid and lecithin can also be used in the preparation of the strand.
Preparation method
To prepare the string, the raw material is first mixed dry for 20 minutes in order to become uniform, then add to the mixture of water to obtain the paste, shape and consistency.
If necessary, at this stage, some additives can be dissolved in a brine solution and added to the dough.
In the mixing process due to high friction, the temperature of the dough mass increases, which, if over-temperature rise, the characteristics of the gluten network will be damaged, so that the dough mass is properly cooled to prevent temperature rise.
After the dough is obtained, it breaks it for 20 minutes to fit into the so-called uniform.
Then the stages of forming, warming the house (drying), cooling (by air flow), cutting the strings and packing are carried out.
Ultimate product features
Appearance:
The strings should be as smooth as possible, uniform, at least 15 cm long and free from sting and foreign matter.
Color:
The shoulder straw should be white to the cream and the plumage should be light brown.
Taste and Boo:
The string should have its own taste and smell (flour and dough) and lack of taste and smell of rash, mildew, persistence and other abnormal odors.
Packing conditions
For the packaging of gypsum and brooms, you should use a cardboard box for white food.
Markup items
The following should be clearly and legibly marked on the packages:
* Name and type of product
* The full name and address of the production site
* net weight
* The name of the compound material
* Manufacturing license or health code of the Ministry of Health and Medical Education
* Production date and expiration date for month and year
* Maintenance
* The phrase “making Iran” and the standard Iranian mark, if any
Quality control of the string
Physical features:
Cross section of the strand, the cross-section of the strand is in the form of a rectangle and has a certain width and a certain length, which is in the strings and hinges:
A: Cross section of the Aci string:
Length: The length of the warp should not exceed 3 mm.
Width: The width of the warp should not be more than 2.5 mm.
B: Cross section:
Length: The length of the string should not be more than 2.5 mm.
Width: The width of the string should not exceed 2 mm.
Thread Size: Usually the size of the string is the size of the packet in which the string is placed.
Chemical Properties:
In accordance with the National Standard of Iran 2018
Moisture: The moisture content should not exceed 12%.
Ash: Ash content should not be more than 6% and the amount of ash must not exceed 7%.
Protein: The protein content of both types of string should not be less than 0.08%.
Salt: The amount of salt in both types of field should not exceed 4.5%.
Microbial features:
Total count of microorganisms: the number of permissible limits in accordance with the national standard number 2393 = 103 * 1
Mildew and yeast: The number of permissible limits in accordance with the national standard number 2393 = Less than 100 colonies