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A Quick Method for Evaluating Wheat Quality

A wheat quality and fast technology, applied in material inspection products, using stable torque to test material strength, testing food, etc., can solve the problems of long measurement cycle, inability to achieve rapid detection and evaluation of high-quality special wheat, and achieve measurement speed. Quick and fast wheat quality evaluation, simple and convenient operation

Active Publication Date: 2017-01-18
HENAN UNIVERSITY OF TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Regardless of the determination of wet gluten content, flour stability time, or baking experiments, it is first necessary to adjust the moisture of the wheat sample, perform experimental flour milling, and post-ripen and stabilize the flour, and the whole process involves a variety of equipment, resulting in a measurement cycle long, it is impossible to realize the rapid detection and evaluation of high-quality special wheat in the procurement process

Method used

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  • A Quick Method for Evaluating Wheat Quality
  • A Quick Method for Evaluating Wheat Quality
  • A Quick Method for Evaluating Wheat Quality

Examples

Experimental program
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Effect test

Embodiment 1

[0014] (1) Preparation of whole wheat flour: referring to NY / T 1094.1-2006, the wheat sample is sieved (φ4.5mm and 2mm×20mm round sieve) to remove large and small impurities, wheat grains and broken grains with no grinding value, and beat them The wheat, stone removal and other processes are cleaned to obtain clean wheat, and then the whole grain is crushed to prepare whole wheat flour with a hammer-type cyclone mill (Perten 3100). Slowly add the sample to the feeder of the hammer-type cyclone mill. The sample is crushed in the mill to reach the size of the sieve number (particle size 0.5mm), and then it is sucked into the collecting device by the cyclone device, and the whole sample is obtained. Wheat flour, mix it well and set aside.

[0015] (2) Measure the BEM (Peak Maximum Time), PMT (Torque Maximum, peak torque), AM (Torquebefore Maximum, 15s before the peak torque) of whole wheat flour by using glutopeak, the gluten peak meter (newly developed by Brabender) Torque) and PM...

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Abstract

The invention relates to a method for quickly evaluating wheat quality, belonging to the technical field of quickly evaluating wheat quality. The method comprises the following steps: (1) preparing whole meal; (2) testing BEM, PMT, AM and PM of the whole meal by using a glutopeak; and (3) analyzing parameter correlation by using the glutopeak of whole meal. By testing the BEM, PMT, AM and PM of the whole meal, whole grains can be directly ground to prepare the whole meal as a measuring sample without preparing flour and evaluating, and moreover, one gluetopeak (an instrument which is latest researched by Brabender company for testing the characteristics of gluten) is just used in the evaluating process. According to the method, the torque change in a gluten matrix forming process can be recorded, the measuring speed is fast, the required sample amount is few, and the operation is simple and convenient. Therefore, the method can be used for quickly evaluating the wheat product at grain purchase places or enterprises.

Description

Technical field [0001] The invention belongs to the technical field of quickly evaluating wheat quality, and specifically relates to a method for quickly evaluating wheat quality by using whole wheat flour. Background technique [0002] The quality of wheat can be scientifically analyzed from different angles, and related quality index systems can be established accordingly to evaluate the quality and quality of wheat. At present, the main indicators for evaluating wheat quality in the world include bulk density, hardness, protein content, wet gluten content, and stability time. The national standards for "Quality Wheat" promulgated and implemented in 1999 (GB17892 strong gluten wheat, GB17893 weak gluten wheat) introduced the rheological characteristics of dough, and established China through indicators such as wet gluten content, stability time of flour quality, and baking quality score. Evaluation system for high-quality wheat. Whether measuring the wet gluten content or the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/10G01N3/22
Inventor 赵仁勇王新伟韩亚娟麻琦侯赛吴政卿
Owner HENAN UNIVERSITY OF TECHNOLOGY
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