Method for rapidly evaluating wheat quality

A wheat quality and rapid technology, applied in the direction of material inspection, food testing, flow characteristics, etc., can solve the problems of long measurement cycle and inability to realize fast detection and evaluation of high-quality special wheat, so as to shorten the detection cycle and reduce the sample amount , the effect of simple steps

Active Publication Date: 2015-07-01
HENAN UNIVERSITY OF TECHNOLOGY +1
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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 stabili

Method used

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  • Method for rapidly evaluating wheat quality
  • Method for rapidly evaluating wheat quality

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Experimental program
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Embodiment 1

[0019] (1) Preparation of whole wheat flour: Refer to NY / T 1094.1-2006, pass the wheat sample through a φ4.5mm and 2mm×20mm round sieve, remove large and small impurities, wheat grains and broken grains that have no grinding value, and perform threshing, The clean wheat is obtained by cleaning the stones and other processes, and then the whole grains are pulverized by a Perten 3100 hammer-type cyclone mill to prepare whole wheat flour. The sample is slowly added to the Perten 3100 hammer-type cyclone mill feeder, the sample is crushed in the grinding chamber, and after reaching the particle size of the equipped sieve size (0.5mm), it is sucked into the collection device by the cyclone device to obtain Whole wheat flour, mix it well and set aside.

[0020] (2) As attached figure 1 As shown, the water absorption rate, stability time, TC1 (dough formation time), TC2 (dough heating and mixing protein weakening time to reach the minimum torque) and C2 (minimum torque) of whole whe...

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Abstract

The invention discloses a method for rapidly evaluating wheat quality, and belongs to the technical field of rapid evaluation for wheat quality. The method disclosed by the invention comprises the following steps: (1) preparing whole wheat flour; (2) measuring the water absorption rate, stabilization time, TC1, TC2, C2, C3, TC4, C4, C5, alpha, beta and gamma of the whole wheat flour by Mixolab; and (3) carrying out parameter correlation analysis on the whole wheat flour by using an Mixolab. According to the method disclosed by the invention, the water absorption rate, stabilization time, TC1, TC2, C2, C3, TC4, C4, C5, alpha, beta and gamma of the whole wheat flour are directly measured through a gluten pulse peak instrument; the method disclosed by the invention is simple to operate, low in the quantity of the used test samples, time-saving and labour-saving, and easy in evaluating and analysing. The wheat quality is rapidly evaluated by virtue of the method disclosed by the invention only by using one equipment Mixolab, therefore, rapid detection for the wheat quality can be carried out in grain purchasing places or enterprises; the method is simple in steps, rapid, convenient, and short in detection period.

Description

technical field [0001] The invention belongs to the technical field of rapidly evaluating wheat quality, and in particular relates to a method for rapidly evaluating wheat quality by using whole wheat flour. Background technique [0002] The quality of wheat can be scientifically studied and analyzed from different angles, and the relevant quality index system can be established accordingly to evaluate the quality and quality of wheat. At present, the international evaluation indicators of wheat quality mainly include bulk density, hardness, protein content, wet gluten content, stability time and so on. The national standard "High Quality Wheat" (GB17892 Strong Gluten Wheat, GB17893 Weak Gluten Wheat) promulgated and implemented in 1999 introduced the indicators of dough rheological characteristics, and established China's national standard through indicators such as wet gluten content, powder stability time, and baking quality scoring. Evaluation system for high-quality wh...

Claims

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Application Information

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IPC IPC(8): G01N11/00G01N33/10
Inventor 赵仁勇吴政卿王新伟麻琦
Owner HENAN UNIVERSITY OF TECHNOLOGY
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