Can t you grind flour and eat new wheat within thirty days?

I don't know if anyone else has such information, I don't. But I have accumulated a little experience in this area, and I would like to share it with you, and I hope it can be helpful to you.

Freshly harvested wheat, which has not yet passed the post-maturity period, has enzyme activity.

Stronger, flour is easy to sticky, and the processing quality is also poor, so it is often used with aged wheat. With the extension of time, wheat gradually passes through the ripening period, which has a lot to do with the wheat variety itself and storage conditions, and the length is different. It can be as short as two or three months, and as long as five or six months.

But there are still certain rules to follow in use. To be on the safe side, the mix ratio of new wheat generally starts at 5%, and at first tries to increase by 5% every seven to ten days, and at the same time does a comparative cooking and baking experiment to see if the addition ratio is appropriate. With the passage of time, the proportion can be gradually increased in the future, and when the ripening period is completed, 70-80% or even 100% of the new wheat can be used.

In short, experience needs to be grasped by yourself, and experiments need to be done often.

Relatively yes. However, the new wheat is humid, the ground noodles are not suitable for storage, and the taste is not good, so it is generally said that the new wheat is not ground for less than 30 days. If you have to grind, you should expose it to the sun, dry it and grind it again.

After the wheat is harvested, it is not yet fully ripe, and it takes a while before it can ripen. The enzyme activity in the new wheat is large, and the flour is directly milled, and the taste of flour products is very sticky and not accepted.

Oh, I'm from Shandong, I'm selling self-milled flour, and many customers ask me for freshly harvested wheat flour. Everyone thinks that the freshness of the newly harvested wheat is not the case, because the newly harvested wheat has a lot of moisture (and moisture), and the flour is not very tasty in terms of taste and quality. Generally, the newly harvested wheat in the hometown is exposed to the sun for about 1 week, put into the warehouse, and then put it for two or three months before it is used for grinding.

I think there may be two factors, one is moisture, the wheat of the year has more moisture, and it is not easy to grind the dough, and the other may be because the wheat of the year is all good wheat, and the seeds are usually picked from it, so they rarely eat all of them, but eat the old wheat instead.

The flour of the new wheat is more gluten and the old one is less gluten.

Summary. Freshly harvested wheat not only has a large moisture content, low yield, and large waste, but also the ground flour is not delicious in taste and quality. Only wheat that has been dried in the sun can be ground for flour.

The newly harvested wheat is put into the warehouse after being exposed to the sun for about 1 week, and then put it for 2-3 months before it is used for grinding.

Hello, I have seen your question and am sorting out the answer for you, please wait for a minute or two The wheat that has just been harvested not only has a lot of moisture, the yield is too low, and the waste is large, and at the same time, the flour from its grinding is not delicious in terms of taste and quality. Only wheat that has been dried in the sun can be ground for flour. The newly harvested wheat is put into the warehouse after being exposed to the sun for about 1 week, and then put it for 2-3 months before it is used for grinding.

Wheat flour can break the fermented wheat, add vegetables and carrots, put a little saturated brine, mix well, apply some oil to the pan, thin the vegetable wheat syrup, fry one side, and then fry the other side.

Wheat is a general term for plants of the genus Wheat and is represented by common wheat.

Scientific name: Triticum Aestivum LIt is a gramineous plant, which is a cereal crop widely cultivated around the world, and the fruit of wheat is one of the staple foods of human beings, which can be ground into flour to make bread, steamed bread, biscuits, noodles and other foods, and fermented to make beer, alcohol, liquor (such as vodka, or biomass fuel).

History of Botany. Wheat is Neolithic.

The product of the domestication of their wild ancestors has been cultivated for more than 10,000 years. Central Asia.

In the vast area, many remnants of physical objects have been excavated in the settlements of prehistoric primitive societies, including wild and cultivated wheat spikelets and grains, carbonized wheat grains, wheat ears and wheat grains on hard mud imprints.

As early as 7000-6000 BC, in Turkey, Iran, Palestine.

Iraq, Syria.

Wheat was widely cultivated in Israel; 6000 BC in Pakistan, 6000-5000 BC in Europe in Greece and Spain, 5000-4000 BC in Transcaucasia and Turkmenistan in the Soviet Union, 4000 BC in Egypt in Africa.

Wheat was cultivated in China from 3000 to 159 BC (see below for details) and in India from 3000 BC. Wheat in China gradually spread from the middle reaches of the Yellow River to all parts south of the Yangtze River, and was introduced to Korea and Japan. Between the 15th and 17th centuries AD, European colonizers spread wheat to North and South America. In the 18th century, wheat spread to Oceania.

The moisture content of freshly harvested wheat is too high, and the beaten flour is sticky. The heat resistance of wheat seeds that have completed the post-ripening effect is significantly reduced, and if the high temperature treatment is used, the germination rate of the seeds will be affected.

The moisture content of freshly harvested wheat is too high, and the beaten flour is sticky. The heat resistance of wheat seeds that have completed the post-ripening effect is significantly reduced, and if the high temperature treatment is used, the germination rate of the seeds will be affected.

Summary. A week or so.

A week or so.

As long as the new wheat is dried, it can be grinded, and it generally needs to be dried for about a week.

Wheat is a general term for wheat plants, ** rotten surface species for common wheat is a gramineous plant, is a cereal crop widely cultivated around the world, wheat fruit is one of the staple foods of human beings, ground into flour can be made into bread, steamed bread, biscuits, noodles and other foods, after fermentation can be made into beer, alcohol, liquor (such as vodka), or biomass fuel. Wheat is one of the three major cereals, almost exclusively for consumption, and only about one-sixth is used as juvenile feed. The Lianghe River Basin is the first region in the world to cultivate wheat, and China is one of the earliest countries in the world to grow wheat.

The freshly harvested wheat has a large moisture content, the yield is too low, and the waste is large, and only the wheat that has been dried thoroughly can be grinded.

Upstairs is the right solution.

There is too much water in wheat to grind it finely. If the grinding is too coarse, it will affect the taste.

No, wheat needs to be exposed to the sun if it has too much moisture! It is then ground into flour.