T/GTHXM 001-2021 Active Group standards

T/GTHXM 001-2021 Technical specifications for reducing losses in grain processing of black wheat in Guantiao County

Publish Date: 2021-04-15 Implement Date: 2021-05-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/GTHXM 001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Integrated agriculture and forestry

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2021-04-15

Implement Date: 2021-05-01

Scope

Main technical content: Food loss reduction in black wheat processing The processing of black wheat flour retains all components of the grain, with minimal or no bran removed. The embryo, endosperm, and bran are mixed together. This flour better preserves the diverse nutrients and unique components of black wheat, enhances the utilization of raw wheat, and reduces losses during processing. Black wheat flour is made using traditional stone mills. During processing, the natural quartz sand and basalt stones used in the stone mills ensure its hard texture, easy moldability, and resilience. These stones contain dozens of essential minerals for humans, including calcium, iron, zinc, and selenium. The natural friction between the stones and grain allows minerals to blend into the flour. The stone mill's wide and orderly grinding teeth operate at low speed and low temperature. This prevents the destruction of nutrients and quality during modern mechanical processing. The slow-speed milling and low-temperature processing preserve the wheat's nutrients, including protein, gluten, carotene, carbohydrates, calcium, phosphorus, iron, and vitamins B1 and B2. Notably, the flour's carotene and vitamin E levels are 18 times higher than in other flours, making it easily absorbed by the body and offering the "nutrition of coarse grains and the texture of fine grains." The low-speed milling preserves the flour's molecular structure without adding chemical additives, talc, or whitening agents. As a result, the stone flour retains the wheat's natural flavor. Though its appearance may be "unattractive," it boasts a natural wheat aroma and unprocessed color. Flour stone milling process: The black wheat flour is processed using an eight-stone mill. Each mill consists of two circular stones arranged vertically. Traditionally, the stones are hand-carved into flattened cylinders with slanted grooves called mill teeth on both disks. The upper disk also features holes that engag