Method for slightly evaluating baking quality of high-gluten wheat

Abstract

The invention relates to a method for evaluating the baking quality of high gluten wheat in a small amount, which specifically comprises the following steps: grinding a small amount of wheat grains to remove seed coats, then preparing wheat flour, sieving with a powder sieve with certain fineness, then mixing with other ingredients to prepare small-volume dough, and fermenting, fermenting and baking to prepare small-volume bread. Volume measurement and sensory evaluation of internal and external characteristic indexes are carried out, so that the bread baking quality is scored. By analyzing the correlation between evaluation results of the small-volume bread and conventional bread in national standard GB / T 35869-2018, the food quality of different wheat in the breeding process can be preliminarily judged by measuring the result of the small-volume bread, so that the method can be used for screening high-quality wheat plants for subsequent iteration and breeding of the high-quality wheat. The method for identifying the baking quality grade of the wheat bread based on a small amount of wheat grains is provided for high-quality wheat breeding in wheat breeding, so that breeding and application of high-quality wheat for bread in China are accelerated.

Description

Technical Field

[0001] The invention belongs to the technical field of food quality evaluation, and in particular to a method for evaluating the baking quality of high-gluten wheat in small quantities. Background Art

[0002] With rising living standards, modern consumers are increasingly demanding higher quality food. Wheat production must not only focus on yield but also, in response to market demand, on higher quality. Wheat food quality evaluation, on the one hand, can reveal the impact of factors such as the growing environment, variety characteristics, and cultivation and management practices on wheat quality. This provides a scientific basis for wheat cultivation, guiding farmers to optimize planting structures and improve wheat quality. On the other hand, quality evaluation can also provide a basis for raw material selection for wheat processing companies, helping them select appropriate wheat raw materials for processing and production based on market demand and product quality requirements. It can also promote the improvement and upgrading of wheat varieties.

[0003] High-gluten wheat is generally suitable for bread production. Therefore, the quality of high-gluten wheat foods is typically evaluated using bread baking quality evaluation methods. Currently, wheat bread baking quality evaluation primarily involves collecting at least 1.5 kg of wheat kernels. Wheat flour (with an extraction rate of approximately 70%) is prepared using a three-crust, three-center mill, typically following the NY / T 1094.2-2006 method. The wheat flour is then evaluated according to national standards GB / T 35869-2018 (Grain and Oil Inspection - Wheat Flour Bread Baking Quality Evaluation - Rapid Baking Method), GB / T 14611-2008 (Grain and Oil Inspection - Wheat Flour Bread Baking Quality Test - Direct Fermentation Method), or GB / T 14612-2008 (Grain and Oil Inspection - Wheat Flour Bread Baking Quality Test - Fermentation Method). This method is suitable for large-scale wheat production in the late stages of breeding (regional trials) or after variety approval, when sufficient wheat seeds can be collected. In the early stages of wheat breeding, multiple generations of hybridization and backcrossing are required to enhance wheat's desirable traits (good stress resistance, high quality, and high yield). Because each generation produces only a few dozen grams of wheat grain, conventional milling methods are not feasible for producing wheat flour for breadmaking and evaluation. Therefore, a small-scale method is needed to evaluate the baking quality of wheat bread and provide a basis and direction for quality improvement breeding. Summary of the Invention

[0004] The purpose of the present invention is to overcome the shortcomings of the existing technology and provide a method for evaluating the baking quality of high-gluten wheat in small quantities, which can understand the food quality of wheat in the early breeding generations, thereby providing an important reference basis for wheat breeding and improvement.

[0005] The present invention solves the technical problem by adopting the following technical solutions: A method for evaluating the baking quality of high-gluten wheat in small amount, comprising the following steps: S1, removing the seed coat of wheat after tempering, grinding by a sand roller mill, crushing by a flour mill through an 80 mesh sieve, and obtaining wheat flour; S2, mixing the wheat flour, instant dry yeast, salt, sugar, butter and water, kneading, and performing first rising to obtain dough; S3, placing the dough in an oiled bread tin, performing second rising, baking, and obtaining small-volume bread; S4, evaluating the quality of the small-volume bread based on a volume-sensory combined scoring model.

[0006] Moreover, in step S1, the wheat is a breeding early generation material, the grain weight of a single plant is 40-50 g, the protein content is ≥12.5%, and the wet gluten content is ≥30%.

[0007] Moreover, in step S1, the tempering time is 1 h, the water content of the wheat after tempering is controlled at 14-16%, the rotation speed of the sand roller mill is 1200-1500 r / min, and the grinding time is 6-8 min.

[0008] Moreover, in step S2, the weight ratio of the wheat flour, instant dry yeast, salt, sugar, butter and water is 10:0.1-0.3:0.05-0.15:0.6-0.7:0.2-0.4:6-9.5.

[0009] Moreover, in step S2, the first rising time is 18-22 min, the rising temperature is 38℃±1℃, and the relative humidity is 80±5%.

[0010] Moreover, in step S3, the second rising time is 44-45 min, the rising temperature is 38℃±1℃, and the relative humidity is 80±5%.

[0011] Moreover, in step S3, the baking time is 10-14 min, and the baking temperature is 200-220℃.

[0012] Moreover, the bread tin adopts a trapezoidal bread tin, the upper opening size is 7cm×3cm, the lower opening size is 6cm×2.5cm, and the height is 2.5cm.

[0013] Moreover, the volume-sensory combined scoring model comprises: a, volume score: full score for volume ≥90mL, 5 points deducted for each 5mL decrease, and full score is 45 points; b, appearance score: grading score based on the skin smoothness, crown height and neck shape of the bread, and full score is 15 points; c, core color score: grading score based on the whiteness and luster of the bread, and full score is 5 points; d. Texture score: Based on a comprehensive evaluation of the bread's pore density, uniformity, and pore wall thickness, with a full score of 35 points; e. Comprehensive score: The weighted sum of the four indicators abcd should have an error of ≤5% compared with the traditional method.

[0014] The advantages and positive effects of the present invention are: 1. In the early stages of wheat breeding, the amount of wheat grains is extremely small, making traditional methods for flour milling and baking quality evaluation inapplicable. The present invention only requires about 40g of wheat grains to complete the entire process from wheat flour milling to bread making and quality evaluation. This makes it possible to screen high-quality wheat plants in the early stages of breeding, fills the gap in accurately evaluating wheat baking quality at this stage, and greatly advances the progress of wheat breeding.

[0015] 2. This invention utilizes a unique milling and peeling method combined with 80-mesh sieving to achieve a 60% flour yield, compared to the 10% yield of a small Brabender-Sedimat laboratory mill. This significantly improves the utilization of wheat raw materials and avoids wasting precious, small amounts of wheat resources. Furthermore, the smaller loaves produced require fewer ingredients, further saving costs.

[0016] 3. By optimizing key parameters in the breadmaking process, such as fermentation time, baking time, temperature and humidity, and by tailoring the bread evaluation method, the present invention ensures that the quality characteristics of bread more accurately reflect the baking quality of wheat. Compared with the traditional GB / T 35869-2018 method, SPSS software analysis shows that the present small-batch method has a highly significant correlation with it, with a correlation coefficient as high as 0.962. This reliable evaluation result can provide accurate data support for wheat breeding and improvement.

[0017] 4. The equipment and tools used in the present invention, such as a rice mill with an emery roller, a small dough mixer, and a specially designed trapezoidal bread tin, are readily available and easy to operate. Furthermore, the steps of flour preparation, dough mixing, proofing, and baking are clearly defined, eliminating the need for complex specialized techniques and large equipment. This reduces operational complexity and improves the repeatability and scalability of the method. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 FIG. 2 is a diagram of a trapezoidal bread according to the present invention.

[0019] Figure 2 This is a bread chart produced using the volume-sensory combined scoring model and the GB / T 35869-2018 method in the present invention.

[0020] Figure 3 This is a scatter plot of the evaluation results of the two methods in Example 2 of the present invention.

[0021] Figure 4The whiteness, brightness of the wheat flour and the brightness of the bread slice made by different flouring methods of the present application are shown in the following graphs.

[0022] Figure 5 The C-Cell results of the bread made by different flouring methods of the present application are shown in the following graphs.

[0023] Figure 6 The height, volume and bread score of the bread made by different flouring methods of the present application are shown in the following graphs.

[0024] Figure 7 The bread made by different flouring methods of the present application is shown in the following graphs.

[0025] Figure 8 The bread made after adjusting the temperature and humidity of the present application is shown in the following graphs. DETAILED DESCRIPTION

[0026] The present application will be further described in the following specific examples, which are only descriptive and not limiting, and cannot limit the protection scope of the present application.

[0027] The sample 1 in the embodiment of the present application is Xinmai 26, the sample 2 is Shiluan 02-1, and the sample 3 is Jimaic U80.

[0028] Example 1 A method for evaluating the high-gluten wheat baking quality in small amount, the present embodiment provides a method for preparing a small volume of bread by grinding and peeling the sample 1 of wheat in combination with an 80-mesh sieve, which comprises the following steps: Flouring: 40g of the sample 1 of wheat is soaked with a small amount of water for 1 hour, and then is ground by using a rice mill with a sand roller until the surface of the wheat kernel is whitened and only a small amount of bran (about 7 minutes) is left in the furrow. After grinding, the weight of the wheat is about 32g, which is then crushed by using a flour mill and sieved through an 80-mesh sieve to obtain at least 20g or more of the sample 1 of wheat flour.

[0029] Dough mixing: 10g of the sample 1 of wheat flour, instant dry yeast, salt, sugar, butter and an appropriate amount of water are mixed by using a small dough mixer until the dough can be pulled into a uniform film.

[0030] Rising: the obtained dough is taken out and is allowed to rise in a constant temperature and humidity box for 20 minutes (temperature: 38℃, relative humidity: 80%).

[0031] Shaping: the dough after fermentation is taken out and is rolled into a thin sheet by using a rolling pin and is rolled into a cylindrical shape, which is then placed in a trapezoidal bread mold which has been coated with oil in advance.

[0032] Fermentation: the trapezoidal bread mold containing the cylindrical dough is placed in a rising box (temperature: 38℃, relative humidity: 80%) for rising for 45 minutes.

[0033] Baking: After proofing, bake in the oven immediately at 215°C for 12 minutes.

[0034] Evaluation: Based on the volume-sensory joint scoring model, the bread volume, appearance, crumb color, and crumb texture structure are scored to obtain a comprehensive score.

[0035] Example 2 A method for evaluating the baking quality of high-gluten wheat in small quantities. This embodiment provides a small bread volume-sensory joint scoring model, including: a. Volume score: Full score for volume ≥ 90 mL, 5 points will be deducted for every 5 mL decrease, with a total score of 45 points; 0 points for volume less than 45 mL; b. Appearance score: Based on the skin smoothness, crown height and neck shape, the score is 15 points. If the skin color of the bread is normal, smooth and spotless, the crown is large and the neck is very obvious, the full score is 15 points; if the crown is medium and the neck is short, the score is 4 points; if the crown is small and the neck is very short, the score is 3 points; if the crown is not visible or there is no neck, the score is 2 points; if there is no crown, no neck, or it is collapsed, the lowest score is 1 point; if the skin color is abnormal, or it is not smooth, or there are spots, 0.5 points will be deducted. c. Core color rating: Based on the whiteness and glossiness, the full score is 5 points; pure white, milky white with a silky luster, the highest score is 5 points; pure white, milky white without a silky luster, the lowest score is 4.5 points; black, dark gray, the lowest score is 1 point; for colors between the two, the scores decrease in order from white to yellow to gray to black; d. Texture score: Based on a comprehensive evaluation of pore density, uniformity, and pore wall thickness, the full score is 35 points. The bread core has fine, uniform, and elongated pores with thin, spongy pore walls, and receives the highest score of 35 points. The core wrap has extremely uneven pores of varying sizes, with many large holes and solid parts connected into large areas, and receives the lowest score of 8 points. The core wrap texture structure is between the two, with a score of 9-34 points.

[0036] e. Comprehensive score: The weighted sum of the four indicators abcd should have an error of ≤5% compared with the traditional method.

[0037] The evaluation of the GB / T 35869-2018 method mainly focuses on the tested bread volume, converted into a bread volume score, as well as the sensory evaluation of appearance, bread crumb color, bread crumb texture, and bread crumb grain.

[0038] However, due to their small size, the crumb of small loaves is dry after baking, resulting in little sensory variation and making accurate evaluation difficult. Crumb texture is significantly correlated with both loaf volume and appearance: larger loaves have higher crowns and better appearance, and the softer the crumb, the better. Based on this, the crumb texture score was adjusted to the bread appearance score.

[0039] Bread evaluation items and scoring criteria are shown in Table 1.

[0040] Table 1 Bread evaluation items and scoring criteria

[0041] Effect evaluation: Comparison of the volumetric-sensory combined scoring model with the GB / T 35869-2018 method.

[0042] Sixteen samples were compared using the established small-batch method with the conventional method (flour milling according to NY / T 1094.2-2006 and bread preparation and evaluation according to GB / T 35869-2018). The results are shown below. SPSS software analysis (Table 2) showed a highly significant correlation between the small-batch method and the conventional method, with a correlation coefficient of 0.962. Figure 2 The figure shows the bread samples made using the volume-sensory joint scoring model and the GB / T 35869-2018 method. It can be seen from the figure that there is a consistent trend in the bread's firmness, pore wall thickness, internal structure, and bread volume. Figure 3 It can also be seen that all the points are basically close to the line y=x. It can be seen more intuitively that the small amount method is equivalent to the evaluation method of GB / T 35869-2018, and can be used to evaluate the baking quality of wheat when the amount of wheat is small, and the results are reliable.

[0043] Table 2 Correlation analysis results

[0044] Comparative Example 1 In this comparative example, wheat sample 2 was prepared by milling and peeling, followed by 80-mesh screening, to produce a small-volume bread. All other steps were the same as in Example 1. Using the combined volumetric and sensory scoring model, the resulting overall score was 92. The volume, 90 mL, scored 45 points; the bread's appearance, with a large crown and a distinct, upright neck, scored 13 points; the bread's core was white with a moderate luster, scoring 3 points; and the bread's core had a good texture, with fine, elongated pores and thin walls, scoring 31 points.

[0045] Comparative Example 2 In this comparative example, wheat sample 3 was prepared by milling and peeling, combined with an 80-mesh sieve, to produce a small-volume bread. All other steps were the same as in Example 1. Using the combined volumetric and sensory scoring model, the resulting overall score was 91. The volume, 90 mL, scored 45 points; the bread's appearance, with a large crown, a distinct neck, and a straight, smooth surface, scored 12 points; the bread's core was white and lustrous, scoring 4 points; and the bread's core had a good texture, with uniform, slightly elongated pores and thin pore walls, scoring 30 points.

[0046] Example 3 A method for evaluating the baking quality of high-gluten wheat in a small amount. This embodiment provides a method for preparing small-volume bread using wheat flour sample 1 prepared by the Buhler mill process, comprising the following steps: Flour making: Use the Buhler three-skin three-core laboratory mill commonly used in laboratories to make flour, discard the large bran and fine bran, and mix the wheat flour obtained from the six milling routes for later use.

[0047] Mix 10g of wheat flour sample 1, instant dry yeast, salt, sugar, butter and an appropriate amount of water. Use a small dough mixer and knead until the dough can be pulled into a uniform film.

[0048] Proofing: Take out the obtained dough and proof it in a constant temperature and humidity box for 20 minutes (temperature 38°C, relative humidity 80%).

[0049] Shaping: Take out the fermented dough, roll it into a thin sheet with a rolling pin, roll it into a cylinder, and place it in a trapezoidal bread tin that has been oiled in advance.

[0050] Fermentation: Place the trapezoidal bread tin containing the cylindrical dough in a proofing box (temperature 38°C, relative humidity 80%) and let it rise for 45 minutes.

[0051] Baking: After proofing, bake in the oven immediately at 215°C for 12 minutes.

[0052] Evaluation: According to the volume-sensory joint scoring model, the bread volume, appearance, crumb color, and crumb texture structure are scored to obtain a comprehensive score with a full score of 100 points, including 45 points for bread volume, 15 points for bread appearance, 5 points for bread crumb color, and 35 points for bread crumb texture structure.

[0053] Comparative Example 3 In this comparative example, wheat flour sample 2 was prepared using the Buhler mill method to prepare a small-volume bread. All other steps were the same as in Example 3. Using the combined volumetric and sensory scoring model, the bread received an overall score of 95. The volume, 92.5 mL, scored 45 points; the bread's appearance, with a large crown, a distinct neck, and a straight surface, scored 13 points; the bread's core was white and lustrous, scoring 5 points; and the bread's core had a fine texture, with fine, elongated pores and thin walls, scoring 32 points.

[0054] Comparative Example 4 In this comparative example, wheat flour sample 3 was prepared using the Buhler mill method to prepare a small-volume bread. All other steps were the same as in Example 3. Using the combined volumetric and sensory scoring model, the bread achieved an overall score of 92. The volume, 89 mL, scored 44 points; the bread's appearance, with a large crown, a distinct neck, and a straight, smooth surface, scored 13 points; the bread's core was white and lustrous, scoring 5 points; and the bread's core had a good texture, with uniform, slightly elongated pores and thin pore walls, scoring 30 points.

[0055] Example 4 A method for evaluating the baking quality of high-gluten wheat in a small amount. This embodiment provides a method for preparing small-volume bread by using whole wheat flour to prepare wheat flour sample 1 through an 80-mesh sieve, comprising the following steps: Flour making: The wheat flour is directly crushed by a cyclone mill to make whole wheat flour, which is then sieved with an 80-mesh sieve and the sample under the sieve is taken to make bread.

[0056] Mix 10g of wheat flour sample 1, instant dry yeast, salt, sugar, butter and an appropriate amount of water. Use a small dough mixer and knead until the dough can be pulled into a uniform film.

[0057] Proofing: Take out the obtained dough and proof it in a constant temperature and humidity box for 20 minutes (temperature 38°C, relative humidity 80%).

[0058] Shaping: Take out the fermented dough, roll it into a thin sheet with a rolling pin, roll it into a cylinder, and place it in a trapezoidal bread tin that has been oiled in advance.

[0059] Fermentation: Place the trapezoidal bread tin containing the cylindrical dough in a proofing box (temperature 38°C, relative humidity 80%) and let it rise for 45 minutes.

[0060] Baking: After proofing, bake in the oven immediately at 215°C for 12 minutes.

[0061] Evaluation: According to the volume-sensory joint scoring model, the bread volume, appearance, crumb color, and crumb texture structure are scored to obtain a comprehensive score with a full score of 100 points, including 45 points for bread volume, 15 points for bread appearance, 5 points for bread crumb color, and 35 points for bread crumb texture structure.

[0062] Comparative Example 5 In this comparative example, wheat flour sample 2 was prepared by passing whole wheat flour through an 80-mesh sieve to prepare a small-volume bread. All other steps were the same as in Example 4. Using the combined volumetric and sensory scoring model, the resulting overall score was 80. The volume was 85 mL, resulting in a score of 40 points; the bread's crown was slightly smaller, its neck was less pronounced, and its uprightness was average, scoring 11 points; the bread's crumb was grayish and had a poor color, scoring 1 point; and the bread's crumb had average texture, uniform pores, fewer elongated pores, and slightly thicker pore walls, scoring 28 points.

[0063] Comparative Example 6 In this comparative example, wheat flour sample 3 was prepared by passing whole wheat flour through an 80-mesh sieve to prepare a small-volume bread. All other steps were the same as in Example 4. Using the combined volumetric and sensory scoring model, the resulting overall score was 85. The volume was 90 mL, resulting in a score of 45 points; the bread had a slightly smaller crown, a less pronounced neck, and average uprightness, scoring 11 points; the bread crumb had a slightly grayish color and poor luster, scoring 2 points; and the bread crumb had average texture, uniform pores, fewer elongated pores, and slightly thicker pore walls, scoring 27 points.

[0064] According to the above examples and comparative examples, refer to Table 3 and Figure 4 、 Figure 5 、 Figure 6 As shown in Table 3, the flour extraction rate and pink bran of three wheat samples with different flour milling methods are shown.

[0065] Three wheat samples were selected and milled using a Buhler laboratory mill (control). Three wheat flour samples, namely wheat flour sample 1, wheat flour sample 2, and wheat flour sample 3, were prepared using the method of the present invention and whole wheat flour, then passed through an 80-mesh sieve. Bread was prepared and optimized based on the fermentation and proofing times specified in the national standard GB / T 35869-2018. The bread was baked for 12 and 15 minutes, respectively. At 15 minutes, the bread core became dry, while 12 minutes produced better results, so the baking time was adjusted to 12 minutes.

[0066] Following the temperature, humidity, and proofing time requirements of GB / T 35869-2018, wheat flour was prepared using the milling method of the present invention and sifted from whole wheat flour for use in breadmaking. However, compared to flour produced using a Buhler laboratory mill, the volume of bread produced using this method was significantly smaller. To address this, we made targeted adjustments to the temperature, humidity, and proofing time: we lowered the humidity to 80% and optimized the fermentation time to 44 minutes.

[0067] The effect of making bread is as follows Figure 7 、 Figure 8After adjustment, the bread volume and height made by the flour milling method of the present application are consistent with the results of the Brabender mill, and the bread made by the flour milling method of sieving whole wheat flour has rough pores, thick pore walls, small volume, and low overall bread score, and still cannot achieve good results. After adjustment, the bread made by the flour milling method of the present application has thin pore walls, average pore density, and is comparable to the bread made by the flour milling method of the Brabender mill. The bread height, volume, and score are also close to the bread made by the flour milling method, and the effect is better.

[0068] Table 3: Flour yield and flour color of three different wheat milling methods

[0069] The laboratory flour mill mainly has a three-ply three-core experimental mill, which is the closest to the factory flour milling method, and the flour yield is about 70%, but it requires a large amount of sample, generally more than 1.5 kg; a one-ply one-core experimental mill, with a flour yield of about 50%-60%, but also requires at least 500 g of wheat sample; a small Brabender-Sedimat experimental mill can mill 100 g of wheat, but the flour yield is only 10%; directly making whole wheat flour and sieving through an 80-mesh sieve, the flour yield is about 65%, but the flour color is poor ( Figure 4 ), the bread has poor leavening, small volume, and affects the evaluation results; the present application first soaks the wheat, removes most of the seed coat by a milling and peeling method, then grinds and sieves through an 80-mesh sieve, the flour yield can reach 60%, and the flour color is good, the bread has good leavening. Effectively solves the problem of small amount of early generation wheat in breeding, which cannot be made into flour by conventional flour milling method. And 10 g of wheat flour prepared by the method of the present application is used for bread making and evaluation, the preparation and evaluation method is optimized, the leavening height is adjusted, and the optimal effect is achieved, the results are consistent with the bread score results made by the method of GB / T 35869-2018 "Grain and Oil Inspection Wheat Flour Bread Baking Quality Evaluation Rapid Baking Method" after the flour is milled by the Brabender mill, and can be used for evaluating high-gluten wheat baking quality with small amount of wheat.

[0070] Although the embodiments of the present application are disclosed for illustrative purposes, those skilled in the art can understand that various alternatives, changes and modifications are possible without departing from the spirit and scope of the present application and the appended claims, therefore, the scope of the present application is not limited to the disclosed content of the embodiments.

Claims

1. A method for evaluating the baking quality of high-gluten wheat in small quantities, characterized by: The steps include: S1, the wheat was tempered and then ground with an emery roller rice mill to remove the seed coat, and then pulverized with a flour mill through an 80-mesh sieve to obtain wheat flour; S2, mixing wheat flour, instant dry yeast, salt, sugar, butter and water, kneading the dough, and performing the first proofing to prepare the dough; S3, placing the dough in an oiled bread tin, proofing it for a second time, and baking it to obtain a small-volume bread; S4. Evaluate the quality of small-volume bread based on the volume-sensory joint scoring model.

2. The method for evaluating the baking quality of high-gluten wheat using a small amount of method according to claim 1, wherein: In step S1, the wheat is an early generation breeding material, the grain weight per plant is 40-50g, the protein content is ≥12.5%, and the wet gluten content is ≥30%.

3. The method for evaluating the baking quality of high-gluten wheat using a small amount of method according to claim 2, wherein: In step S1, the tempering time is 1 hour, the moisture content of the wheat after tempering is controlled at 14-16%, the rotation speed of the emery roller rice mill is 1200-1500 r / min, and the milling time is 6-8 minutes.

4. The method for evaluating the baking quality of high-gluten wheat using a small amount of method according to claim 1, wherein: In step S2, the weight ratio of wheat flour, instant dry yeast, salt, sugar, butter and water is 10:0.1-0.3:0.05-0.15:0.6-0.7:0.2-0.4:6-9.

5.

5. The method for evaluating the baking quality of high-gluten wheat using a small amount of method according to claim 4, wherein: In step S2, the first proofing time is 18-22 minutes, the proofing temperature is 38°C ± 1°C, and the relative humidity is 80±5%.

6. The method for evaluating the baking quality of high-gluten wheat using a small amount of method according to claim 1, wherein: In step S3, the second proofing time is 44-45 minutes, the proofing temperature is 38°C ± 1°C, and the relative humidity is 80±5%.

7. The method for evaluating the baking quality of high-gluten wheat using a small amount of method according to claim 6, wherein: In step S3, the baking time is 10-14 minutes and the baking temperature is 200-220°C.

8. The method for evaluating the baking quality of high-gluten wheat using a small amount of method according to claim 6, wherein: The bread can is a trapezoidal bread can with an upper opening size of 7cm×3cm, a lower opening size of 6cm×2.5cm, and a height of 2.5cm.

9. The method for evaluating the baking quality of high-gluten wheat using a small amount of method according to claim 1, wherein: The volume-sensory joint scoring model includes: a. Volume score: Full score for volume ≥ 90 mL, 5 points will be deducted for every 5 mL decrease, with a total score of 45 points; b. Appearance score: Based on the bread's crust smoothness, crown height, and neck shape, the maximum score is 15 points; c. Core color score: Based on the whiteness and glossiness of the bread, the full score is 5 points; d. Texture score: Based on a comprehensive evaluation of the bread's pore density, uniformity, and pore wall thickness, with a full score of 35 points; e. Comprehensive score: The weighted sum of the four indicators abcd should have an error of ≤5% compared with the traditional method.

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