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Method for evaluating quality of wheat flour for fine dried noodles

A technology for quality evaluation and wheat flour, applied in the direction of material inspection, testing starch contamination, using stable tension/pressure to test material strength, etc., can solve problems such as errors and lack of scientificity in wheat flour processing, and achieve fast speed and good results Intuitive and practical effects

Inactive Publication Date: 2021-07-23
KEMEN NOODLE MFG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using the indicators of baked wheat flour to guide the quality evaluation of boiled wheat flour, the processing of guiding wheat flour is not scientific and there are certain errors

Method used

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  • Method for evaluating quality of wheat flour for fine dried noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for evaluating the quality of wheat flour for dried noodles, comprising the following steps:

[0019] ⑴Washing: Weigh 30g of No. 1 wheat flour sample to be tested, with an accuracy of 0.01, put the weighed sample into the washing room of the gluten meter, start the gluten meter and set the working parameters. For 30s, the washing water temperature is 30°C, and 500ml of 2% sodium chloride solution is used during the washing process to wash the sample to be tested, and the wet gluten after washing is removed for later use;

[0020] (2) Soaking: Accurately weigh 5.0g of the wet gluten obtained in step (1), and soak the weighed wet gluten in 30°C water for 10 minutes;

[0021] (3) Forming a ring: Take out the wet gluten soaked in step (2), slowly pull it into a strip, and circle it on your fingers to form three rings of gluten connected head to tail, knead and set aside;

[0022] (4) Hanging: hang a weight of 120g on one end of the gluten ring obtained in step (3)...

Embodiment 2

[0025] A method for evaluating the quality of wheat flour for dried noodles, comprising the following steps:

[0026] (1) Washing: Weigh 40g of No. 2 wheat flour sample to be tested, with an accuracy of 0.01, put the weighed sample into the washing room of the gluten meter, start the gluten meter and set the working parameters. For 30s, the washing water temperature is 30°C, and 700ml of 2% sodium chloride solution is used during the washing process to wash the sample to be tested, and the wet gluten after washing is removed for later use;

[0027] (2) Soaking: Accurately weigh 8.0g of the wet gluten obtained in step (1), and soak the weighed wet gluten in 30°C water for 30 minutes;

[0028] (3) Forming a ring: Take out the wet gluten soaked in step (2), slowly pull it into a strip, and circle it on your fingers to form three rings of gluten connected head to tail, knead and set aside;

[0029] (4) Hanging: Hang one end of the gluten ring obtained in step (3) with a weight of...

Embodiment 3

[0032] A method for evaluating the quality of wheat flour for dried noodles, comprising the following steps:

[0033] (1) Washing: Weigh 45g of No. 3 wheat flour sample to be tested, with an accuracy of 0.01, put the weighed sample into the washing room of the gluten meter, start the gluten meter and set the working parameters. For 30s, the washing water temperature is 30°C, and 300ml of 2% sodium chloride solution is used during the washing process to wash the sample to be tested, and the wet gluten after washing is removed for later use;

[0034] (2) Soaking: Accurately weigh 8.0g of the wet gluten obtained in step (1), and soak the weighed wet gluten in 30°C water for 30 minutes;

[0035] (3) Forming a ring: Take out the wet gluten soaked in step (2), slowly pull it into a strip, and circle it on your fingers to form three rings of gluten connected head to tail, knead and set aside;

[0036] (4) Hanging: Hang one end of the gluten ring obtained in step (3) with a weight of...

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Abstract

The invention provides a method for evaluating the quality of wheat flour for fine dried noodles. The method is used for guiding flour blending and variety selection of the wheat flour for the fine dried noodles and comprises the following steps of: washing gluten in the wheat flour to obtain wet gluten; soaking the wet gluten to form a gluten ring; hanging the gluten ring to naturally extend the gluten ring;measuring the extension length of the gluten ring;. and calculating the average descending speed of the gluten ring according to the ratio of the extension length to the time. A large number of repeated scientific experiments of the inventor show that when the average descending speed ranges from 2.0 to 4.0, the fine dried noodles made of the wheat flour have good elasticity and hardness, and the wheat flour is most suitable for making the fine dried noodles. The evaluation method has the advantages of easy and convenient operation, high speed, direct result and high practicability, and can effectively guide flour blending and variety selection of the wheat flour for the fine dried noodles.

Description

technical field [0001] The invention belongs to the technical field of quality evaluation of agricultural products, and in particular relates to a method for evaluating the quality of wheat flour for dried noodles. Background technique [0002] Noodles are a kind of health care food that is simple to make, convenient to eat, nutritious, not only staple food but also fast food, accepted and loved by the people of the world already. Vermicelli is ground into dough by adding water from grains or beans, and then either pressed or rolled or stretched into slices and then cut or pressed, or made into strips (narrow or wide, or Flat or round) or small flakes, and finally dried. Among them, after the dough is formed and before further processing into pasta, the dough needs to be matured to make the dough fully absorb water, and the protein molecules in the dough further interact with water to further change its spatial structure to obtain good toughness and adhesion. Thereby, it i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N3/14G01N33/10
CPCG01N3/14G01N33/10G01N2203/0033
Inventor 陈克明周代发张明吴雅玲陈立忠马小海杨春兰江潇潇
Owner KEMEN NOODLE MFG CO LTD