First of all, what is the efficacy and function of wheat bran? Wheat bran: also known as wheat bran, is a by-product of flour production in flour mills, with low energy content but high crude fiber content (rich in dietary fiber and non-starch polysaccharide, which is of great significance for the regulation of sow intestinal health). The content of protein is generally high in 10%- 17%, but the content of essential amino acids is low. Vitamin AD is less, but the contents of B vitamins (promoting intestinal peristalsis) and vitamin E are higher, and the mineral content is higher, but calcium is less (phosphorus utilization rate is higher). Trace elements are mainly affected by the origin, and the contents are quite different.
Secondly, wheat is divided into winter wheat and spring wheat. Spring wheat is dominant in the south and winter wheat is dominant in the north. Wheat seeds are sown in the ground and called wheat seedlings after they are unearthed. Winter wheat planted in the north, sown around October of the previous year, will go through a long wintering period, and will turn green, jointing, heading, foreign flowers, wheat yellow and mature in the spring of next year. The resulting fruit seed, Cheng wheat seed, is also called wheat. The wheat is sent to a processing plant for processing, after cleaning, impurity removal, wheat moistening and peeling, it passes through the first grinding, the second grinding and the third grinding of the mill until the eighth and ninth grinding. Flour produced includes: Refined powder, special first powder, special second powder, standard powder, general powder and secondary powder. There are high gluten powder, medium gluten powder and low gluten powder.
Again, there is another item; The content of magnetic metal in flour, CB 509-85 magnetic metal determination method, is very important, depending on whether the flour is qualified or not. Then there are flour trace element additives, such as; Whitening agent should not exceed10g per 100 kg of flour, that is; No more than 5 grams of flour per fifty. Wheat plants growing in the field are commonly called "wheat". Mature, harvested, crushed and threshed grains are called "wheat grains". After being processed and ground by a flour mill, the remaining by-product is called "wheat bran".
Finally, the nutritional components of wheat bran and its development and utilization? As early as the 1960s, people in our country often ate it because of economic difficulties. It was also supplied by the state in a planned way, and its nutritional value was not high. Now that you have a good life and money, you usually use it for farming. Poultry and livestock use it as their staple food, and you can also feed fish, shrimp and turtles! Our side is mainly used in the brewing industry, all daily seasoning products and their beer brewing.