Process:

【石磨面粉】

[stone flour]

①采用科學(xué)勾槽的石質(zhì)磨盤(pán)，在低速度、低溫度的狀態(tài)下研磨而成，它的面粉產(chǎn)量相應也比較低。

① The stone grinding plate with scientific hook groove is ground at low speed and low temperature, and its flour yield is relatively low.

②石磨機轉速20轉/分鐘，溫度45度;

② The speed of stone mill is 20 rpm and the temperature is 45 ℃;

【普通面粉】

[ordinary flour]

①采用離心澆鑄的鋼磨輥精研細磨，皮磨采用排列有序鋼齒輥進(jìn)行碾壓式的高壓大量取粉，并且磨粉機的運轉速度快、溫度高.

① Centrifugally cast steel grinding rollers are used for fine grinding, and orderly arranged steel toothed rollers are used for rolling high-pressure large amount of powder, and the pulverizer has fast operation speed and high temperature

②速度為500～800轉/分鐘，溫度在120攝氏度；

② The speed is 500 ~ 800 rpm and the temperature is 120 ℃;

色澤方面

Color aspect

【石磨方面】

[stone grinding]

①石磨面粉呈自然的白色且微泛黃色。

① Stone flour is naturally white and slightly yellow.

②因為石磨面粉中含有大量的胡蘿卜素和膳食纖維.

② Because stone flour contains a lot of carotene and dietary fiber

【普通面粉】

[ordinary flour]

①普通面粉顯得非常白皙。

① Ordinary flour looks very white.

②由于采用高速和高壓力進(jìn)行大量取粉，研磨過(guò)程過(guò)于強烈，使面粉中各種營(yíng)養物質(zhì)大量損失，面粉的淀粉鏈分子結構受到破壞，面團的穩定時(shí)間降低，難以和攏，因此必須加入穩定劑。

② Due to the use of high speed and high pressure for a large amount of flour, the grinding process is too strong, resulting in a large loss of various nutrients in the flour, the molecular structure of starch chain of the flour is damaged, the stability time of the dough is reduced, and it is difficult to get together. Therefore, a stabilizer must be added.

③加之為了迎合人們吃面越白越好的錯誤飲食習慣，加入增白劑、強筋劑(過(guò)氧苯甲酰和溴酸鉀工業(yè)化工原料）等添加劑。

③ In addition, in order to cater to people's wrong eating habit that the whiter the noodles, the better, additives such as whitening agent and gluten strengthening agent (peroxybenzoyl and potassium bromate industrial and chemical raw materials) are added.

口感和味道方面

Taste and taste

【石磨面粉】

[stone flour]

①面筋質(zhì)、麥胚中的香味（麥香精華）；

(1) gluten and aroma in wheat germ (wheat essence);

②用石磨面粉和面時(shí)，吃水多而且面和好后醒面的時(shí)間短，無(wú)論拉、扯、搓，面條都能保持柔韌且不斷，面條或面片煮熟后，口感柔韌且筋道。

② When grinding flour and noodles with a stone, there is a lot of water and the time to wake up after the noodles are reconciled is short. No matter pulling, pulling or rubbing, the noodles can remain flexible and continuous. After the noodles or noodles are cooked, they taste flexible and muscular.

③用石磨面粉做成的各種面食，麥香味很濃，口感好，有嚼頭。

③ All kinds of pasta made of stone flour have strong wheat flavor, good taste and chewy head.

【普通面粉】

[ordinary flour]

①和面時(shí)，吃水少，面團色澤無(wú)變化，如含強筋劑（溴酸鉀）過(guò)多，面很難搟開(kāi)；面煮好后，看著(zhù)好看，吃起來(lái)也筋道，但卻沒(méi)有麥香味。

① When mixing noodles, the draft is less, and the dough color does not change. If there is too much gluten enhancer (potassium bromate), it is difficult to roll out the noodles; After the noodles are cooked, they look good and taste good, but they don't have wheat flavor.