An adaptive heterogeneous nucleation annealing method based on raw gluten strength

Abstract

This invention discloses an adaptive heterogeneous nucleation annealing method based on the gluten strength of raw materials, belonging to the field of grain deep processing technology. The invention first measures the sedimentation value or gluten index of gluten-containing grain raw materials, and then automatically matches the optimal annealing parameters based on this index: when the sedimentation value is ≥40ml, the annealing temperature is 50-52℃ and the time is 13-15 minutes; when the sedimentation value is between 30-40ml, the annealing temperature is 52-55℃ and the time is 11-13 minutes; when the sedimentation value is <30ml, the annealing temperature is 55-60℃ and the time is 9-11 minutes. Annealing is carried out under conditions of 80%-95% relative humidity, causing partially gelatinized amylose molecules to rearrange orderly along the intact endogenous protein backbone and residual microcrystalline surface, forming high-melting-point RS3 type resistant starch with a melting temperature ≥120℃. This invention is a purely physical, zero-additive process, and for the first time establishes a quantitative matching relationship between raw material gluten strength and annealing parameters. The resulting product has a GI value ≤65 and a resistant starch content ≥7%.

Description

Technical Field

[0001] This invention belongs to the field of deep grain processing technology, specifically relating to a purely physical modification method that automatically matches the optimal annealing parameters based on the gluten strength of the raw material. Background Technology

[0002] Wheat varieties, origins, and batches exhibit significant differences in gluten strength. Existing annealing processes all employ fixed temperature and time windows, neglecting the impact of variations in raw gluten strength on the thermal stability of gluten proteins and annealing efficiency. While academic papers have investigated the differences in annealing response of wheat flours with different gluten strengths and offered qualitative suggestions, no one has yet proposed a specific, quantifiable, and directly applicable adaptive matching scheme for industrial production. Raw materials with high gluten strength have a denser protein network structure, requiring gentler annealing temperatures to fully preserve skeletal function, but necessitating longer annealing times to ensure sufficient and orderly rearrangement of starch molecules. Raw materials with low gluten strength have a looser protein network structure, allowing them to withstand higher annealing temperatures to improve RS3 formation efficiency, and thus requiring shorter annealing times. The applicant has, for the first time, discovered and quantified the correspondence between raw gluten strength and optimal annealing parameters, establishing a tiered matching rule directly applicable to industrial production. Summary of the Invention

[0003] Purpose of the invention The purpose of this invention is to provide an adaptive method that automatically matches the optimal annealing parameters based on the gluten strength of the raw material, so as to achieve precise processing of raw materials of different varieties and batches. Technical solution The present invention includes the following steps: (1) determining the sedimentation value or gluten index of the raw material; (2) automatically matching the annealing temperature and time according to the measured index and the grading rules: when the sedimentation value is ≥40ml, the annealing temperature is 50-52℃ and the time is 13-15 minutes; when the sedimentation value is between 30-40ml, the annealing temperature is 52-55℃ and the time is 11-13 minutes; when the sedimentation value is <30ml, the annealing temperature is 55-60℃ and the time is 9-11 minutes; (3) conditioning to a moisture content of 20%-35%; (4) annealing in a constant humidity environment of 80%-95%; (5) cooling and shaping; (6) low-temperature drying. Among them, the automatic matching can be achieved by pre-storing the correspondence between gluten strength and annealing parameters in a database and querying the database after measurement. Core Mechanism Gluten strength is a core indicator for measuring the density and thermal stability of the gluten protein network in grains. Higher gluten strength results in a denser protein network, a lower critical temperature for thermal denaturation, and requires a gentler annealing temperature to fully preserve the skeletal function. Simultaneously, a denser protein network provides greater resistance to starch molecule chain movement, necessitating a longer annealing time to ensure sufficient and orderly rearrangement. Conversely, lower gluten strength results in a looser protein network, allowing for higher annealing temperatures to improve RS3 formation efficiency, while simultaneously allowing for a shorter annealing time. This invention establishes for the first time a quantitative, graded matching relationship between gluten strength and annealing parameters, achieving adaptive annealing based on the specific grain. Beneficial effects (1) Precise quantification: For the first time, a quantitative classification and matching rule for gluten strength and annealing parameters has been established, which can be directly applied to industrial production. (2) Adaptive: The optimal parameters are automatically matched according to different raw materials, resulting in good quality consistency between batches. (3) High efficiency: It avoids insufficient or excessive annealing caused by fixed parameters. (4) Purely physical with zero additives. Detailed Implementation

[0004] Example 1 (High gluten strength wheat flour) Take 42ml of high-gluten wheat flour and anneal it at an automatically matched temperature of 51℃ for 14 minutes according to the grading rules. Add water to adjust to 28% and anneal at 48℃. Anneal at 51℃ and 85% humidity for 14 minutes. Gradually cool to 33℃ and dry at 42℃ until the moisture content is 12.0%. The resulting product has a significantly lower GI value, an RS3 melting temperature higher than 120℃, a significantly higher resistant starch content, and a high wet gluten retention rate. Example 2 (Medium gluten strength wheat flour) Take 35ml of medium-gluten wheat flour and anneal it at 54℃ for 12 minutes according to the automatic annealing temperature and time settings. Add water to adjust to 26% moisture content and anneal at 48℃. Anneal at 54℃ and 85% humidity for 12 minutes. Gradually cool to 33℃ and dry at 42℃ until the moisture content reaches 12.0%. The resulting product has a significantly lower GI value, and the RS3 melt temperature is above 120℃. Example 3 (Low gluten strength wheat flour) Take 25ml of low-gluten wheat flour and automatically adjust the annealing temperature to 58℃ and the annealing time to 10 minutes according to the grading rules. Add water to adjust to 22% and adjust the temperature to 48℃. Anneal at 58℃ and 85% humidity for 10 minutes. Quickly cool to 23℃ and dry at 45℃. The resulting product has a significantly lower GI value, and the RS3 melt temperature is above 120℃. Comparative Example 1 (High-gluten strength raw materials using fixed high-temperature parameters) The high gluten strength wheat flour from Example 1 was annealed using fixed high-temperature parameters: 58°C for 10 minutes, with all other conditions remaining unchanged. The resulting product showed a significant decrease in wet gluten retention and loss of fiber-drawing properties. This demonstrates that high-gluten strength raw materials are not suitable for high-temperature short-time annealing and require adaptive matching. Comparative Example 2 (Low gluten strength raw materials using fixed low temperature parameters) The low gluten strength wheat flour from Example 3 was annealed using fixed low-temperature parameters: 51°C for 14 minutes, with all other conditions remaining unchanged. The resulting product had a low RS3 yield and a high GI value. This indicates that low-gluten strength raw materials require higher annealing temperatures to improve annealing efficiency, and fixed low-temperature parameters are not applicable. Detection methods Sedimentation value was determined using the sedimentation value method, and gluten index was determined using the gluten index method. Resistant starch content was determined using the AOAC 2002.02 standard method. GI value was determined using the ISO 26642:2010 standard method. RS3 melting temperature was determined using differential scanning calorimetry. Industrial applications This invention can be implemented on existing continuous grain processing production lines, requiring only the addition of a rapid gluten strength measurement process and an adaptive parameter matching system before conditioning. The adaptive parameter matching system can achieve automated matching by pre-storing the correspondence between gluten strength and annealing parameters in a database and querying the database after measurement. Those skilled in the art can expand the database through limited experiments to cover more varieties and batches.

Claims

1. An adaptive heterogeneous nucleation annealing method based on the strength of raw material gluten, characterized in that, Includes the following steps: a. To determine the gluten strength index of gluten protein-containing grain raw materials, wherein the gluten strength index is the sedimentation value or gluten index; b. Based on the measured gluten strength index, automatically match the annealing temperature window and annealing time according to the following rules: when the settlement value is ≥40ml, the annealing temperature is 50-52℃ and the annealing time is 13-15 minutes; when the settlement value is between 30-40ml, the annealing temperature is 52-55℃ and the annealing time is 11-13 minutes; when the settlement value is <30ml, the annealing temperature is 55-60℃ and the annealing time is 9-11 minutes. c. Conditioning: Add water to the grain raw materials to condition them to a moisture content of 20%-35%, and control the temperature at 45-50℃; d. Isothermal annealing: The conditioned material is kept in a constant humidity environment with a relative humidity of 80%-95% for the annealing time matched in step b within the annealing temperature window matched in step b, so that the partially gelatinized amylose molecules rearrange in an orderly manner along the intact endogenous protein backbone and residual microcrystal surface to form high melting point RS3 type resistant starch with a melting temperature ≥120℃. e. Cooling and shaping: Cool the annealed material to below 35°C; f. Low-temperature drying: Dry the cooled material at a temperature not exceeding 60°C until the moisture content is below 13%.

2. The method according to claim 1, characterized in that, The gluten-containing grain raw material mentioned in step a is any one or more of the following: wheat, rye, barley, spelt wheat, and triticale, including grains, broken particles, coarse flour, fine flour, or dough.

3. The method according to claim 1, characterized in that, The automatic matching described in step b is achieved by pre-storing the correspondence between gluten strength and annealing parameters in a database, and then querying the database after measurement to achieve matching.

4. The method according to claim 1, characterized in that, The cooling and shaping described in step e is selected from gradient slow cooling, cold water spray cooling, or rapid cooling to below 25°C within 120 seconds.

5. A low glycemic index cereal powder based on gluten strength adaptive annealing, characterized in that, It is prepared by the method described in any one of claims 1-4, and simultaneously satisfies the following conditions: GI value ≤ 65, resistant starch content ≥ 7%, RS3 type resistant starch melting temperature ≥ 120°C, and the ingredient list contains only the grain raw material itself.

6. The application of the grain flour according to claim 5 in the preparation of food, pet food, and biodegradable packaging materials.