Wheat Flour Solvent Retention Tester and Pentosan Index Determination Method

Abstract

The invention discloses a wheat flour solvent retention determinator and a pentosan index determination method. The wheat flour solvent retention determinator comprises a special test tube, a precise quantitative charging system, a test tube quick plugging mechanism, an automatic-control vertical oscillating and centrifuging combined mechanism, a control system and a data processing system, wherein the special test tube is arranged on the automatic-control vertical oscillating and centrifuging combined mechanism, the precise quantitative charging system is positioned above the special test tube, the test tube quick plugging mechanism is arranged on the automatic-control vertical oscillating and centrifuging combined mechanism, and the precise quantitative charging system, the automatic-control vertical oscillating and centrifuging combined mechanism and the data processing system are all connected with the control system. The wheat flour solvent retention determinator has high test speed, high accuracy and intellectualized and standardized test devices, and is especially suitable for wheat breeding research as well as the flour industry for wheat blending and flour blending according to SRC values for achieving quick control of product technical indices, optimizing tempering and controlling flour quality.

Description

technical field [0001] The invention relates to a fully automatic detection device for physical and chemical properties of wheat flour, in particular to a measuring instrument for solvent retention of wheat flour and a method for measuring pentosan index. Background technique [0002] In the 1980s and 1990s, the genetic research on wheat quality traits was strengthened, but it was mainly concentrated on the main components such as protein and starch, ignoring the components with less content and important influence on quality, pentosan ( pentosans) is one of them (Rouau X, Moreau D. Effect of an enzyme preparation containing pentosans on the bread-making quality of flours in relation to changes inpentosan properties. J Cereal Sci, 1994, 19: 259-272). There are significant differences in pentosan content among different wheat varieties. Pentosan in endosperm interacts with proteins, flour-making plastids and other substances to affect wheat grain texture and flour properties....

AI Technical Summary

Problems solved by technology

However, small variations in the SRC values ​​of different flours will lead to improved conformity of baked products

[0007] Whether it is the standard detection method of 5g flour of AACC56-11, or the trace detection method of 1 g and 0.5 g flour, researchers at home and abroad all use hand shaking, tilt shaker or vortex shaker to shake, and the type and size of the centrifuge tube It is also different, and the centrifugal force and time of the centrifuge used are not uniform

These methods are affected by equipment and manual operation factors, and the measurement results of different laboratories and different people have large deviations for a sample, so the solvent retention of wheat flour has not been widely used by wheat breeders.

Especially when breeding workers screen early-generation materials with many varieties and small samples (only a few grams for one variety), it is impossible to measure the quality of wheat flour with a farinograph, but it can only be roughly measured with a near-infrared spectroscopy rapid detector. wheat quality

Not conducive to the judgment of breeding quality

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