Method for improving wheat quality in microwave treatment

Abstract

Provided is a method for improving wheat quality in microwave treatment. Firstly, cleaning wheat grains and removing impurities; secondly, conducting humidity control to cleaned wheat grains, enabling moisture content of the wheat grains to achieve 10.0%-20.0% of the weight of the wheat grains and wheat wetting time to be 0-36 hours, and enabling the moisture content of the wheat grains to be in graded distribution from outside to inside or in even distribution; thirdly, conducting microwave irradiation treatment to the wheat grains after the humidity control, enabling the temperature of the wheat grains to achieve 50-95 DEG C, and stopping irradiation; and lastly, further conducting moisture control and clean to the wheat grains after the microwave irradiation treatment, enabling the wheat grains to meet the requirements of powder milling process, further grinding to flour and processing to powder-made foods, or directly cooling and drying, and therefore wheat with improved eating quality can be acquired. The method for improving wheat quality in microwave treatment is suitable for treatment before powder milling of sprouting wheat and normal non-sprouting wheat, free of food safety risk and pollution, sanitary in working environment, and capable of easily achieving continuous production, saving energy, and reducing cost.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for improving the quality of wheat by microwave treatment, in particular to a method for improving the process quality and eating quality of wheat made by microwave irradiation. The invention is suitable for the processing of germinated wheat and common ungerminated wheat before milling, so as to improve the quality of flour and flour-made food. Background technique [0002] In my country, wheat is mainly consumed by residents, and the concept of high-quality wheat or low-quality wheat is often used for its edible quality. [0003] The phenomenon of large-scale ear germination of wheat during the harvest season has occurred in various parts of the country in recent years: in 2008, wheat germinated in some parts of Hebei, Shandong and other provinces; Germination phenomenon; In 2010, wheat ears germinated in some areas of Henan, Anhui, Jiangsu and other provinces. After the...

AI Technical Summary

Problems solved by technology

Yet adopt above method to process germinated wheat, not only cost is high, loss is big, and the safety of food is low

[0006] In recent years, some new wheat varieties cultivated in my country's Hebei, Shanxi, Shaanxi, Qinghai, Gansu and other places have the characteristics of barren resistance, drought resistance, water saving, high yield, stable yield, etc., and are very popular among farmers because of their excellent agronomic properties. Bulk density, protein content, and wet gluten content are all high, but its sedimentation value is low, the stability time is short, the degree of weakening is high, and the elongation resistance is small. It has poor operability during the fermentation process, and has defects such as soft dough, stickiness, serious fluidization, and lack of elasticity. It is a typical wheat with no baking ability or no machining ability (Li Meiqin et al., Chinese Journal of Cereals and Oils, 1994, 9 (1): 30-32)

Studies have shown that the inherent dough rheological properties of non-baking wheat are determined by the variety, and it is affected by seed genetics and planting conditions. In terms of its composition, the content of soluble substances in this type of wheat is significantly higher than that of normal wheat. High; studies have also shown that special properties cannot be improved by adding flour quality improvers