PURPOSE: To increase the tensile strength of a wheat flour dough, and decrease its extension to improve baking efficiency by adding water to raw material wheat flour for tempering, then applying wheat polishing action for controlling the temperature to a specified cereal temperature level and removing the skin material, and sieving the obtained polished wheat after turning and grinding.
CONSTITUTION: In a method of removing the skin material of cleaned wheat and sieving the obtained polished wheat after turning and grinding to produce wheat flour, first, raw material wheat having a protein content of at least, 12% is cleaned by a cleaning device 6, and water is added to the cleaned raw material wheat by a water adding device 7 so that the moisture content after water addition becomes 14 to 16%. Then, the wheat after water addition is tempered at least, for four hours by a tempering device 4 with a tempering tank 133, and the tempered wheat is subjected to a wheat polishing action for removing the skin material of wheat by a wheat polishing device 1 at a controlled cereal temperature of 35 or 45°C. Further, the polished wheat obtained by the wheat polishing action is turned, ground and sieved by a turning/grinding device 5.
SATAKE SATORU
MORITO TAKAO