Method of analyzing various wheat flours and proportion thereof in mixed flour

Abstract

This invention discloses a method for analyzing various wheat flours and their proportions in a mixed flour, comprising the steps of: obtaining the rheological characteristics, protein content, and yellowness of the flour to be analyzed, and comparing them with the rheological characteristics, protein content, and yellowness of a plurality of types of wheat flour; combining at least two different types of wheat flour from the plurality of types of wheat flour according to the results to obtain simulated flour; analyzing the rheological characteristics, protein content, and yellowness of the simulated flour, and comparing them with the rheological characteristics, protein content, and yellowness of the flour to be analyzed, to determine the degree of similarity between the simulated flour and the flour to be analyzed in terms of rheological characteristics, protein content, and yellowness, and thus determining the types and proportions of wheat flour in the flour to be analyzed.

Description

Technical Field

[0001] This invention relates to a method for analyzing various wheat flours and their proportions in a mixed flour, and more particularly to a method for analyzing various wheat flours and their proportions in a mixed flour using a dough characteristic analysis apparatus. Prior Technology

[0002] Flour is made by mixing different types of wheat and grinding them together, or by grinding the wheat separately and then mixing them. Therefore, ordinary flour is not composed of a single type of wheat, but is made by mixing multiple wheat varieties. Consequently, the characteristics of ordinary flour, such as mixing properties, gluten strength, degree of weakening after heating, gelatinization properties, enzyme properties, and gelling properties, are obtained by combining the properties of different wheat varieties, and different wheat varieties differ in these characteristics.

[0003] Analyzing unknown flour samples is challenging in the flour milling industry, typically requiring complex analytical instruments, and even then, it's not always possible to successfully determine the wheat variety and proportions used in the flour. Currently, commonly used methods include Farinograph, Extensograph, protein analysis, ash analysis, and wet gluten analysis, among others. However, even combining these methods doesn't guarantee complete analysis; it necessitates testing and verifying each possible wheat flour combination individually through subsequent processing experiments, which is extremely time-consuming.

[0004] Therefore, it is clear that the current methods for analyzing unknown flour samples need to be improved. Summary of the Invention

[0005] The main objective of this invention is to provide a method for analyzing the various wheat flours and their proportions in a mixed flour, so as to quickly analyze the types and proportions of wheat flour in an unknown mixed flour.

[0006] To achieve the above objectives, in one embodiment of the present invention, a method for analyzing various wheat flours and their proportions in a mixed flour is provided, comprising the following steps: S10: obtaining the rheological characteristics, protein content, and yellowness of a flour to be analyzed; S20: comparing the rheological characteristics, protein content, and yellowness of the flour to be analyzed with the rheological characteristics, protein content, and yellowness of a plurality of types of wheat flour; S30: combining at least two different types of wheat flour from the plurality of types of wheat flour according to the comparison results to obtain a simulated flour; S40: analyzing the simulated flour. The rheological characteristics, protein content, and yellowness of the flour; and S50: comparing the rheological characteristics, protein content, and yellowness of the simulated flour with the rheological characteristics, protein content, and yellowness of the flour to be analyzed, to determine the degree of similarity between the simulated flour and the flour to be analyzed in terms of rheological characteristics, protein content, and yellowness, and to determine the type and proportion of wheat flour in the flour to be analyzed, wherein the rheological characteristics of the flour to be analyzed, the plurality of types of wheat flour, and the simulated flour are obtained by a dough characteristic analysis device at least by analyzing the rheological properties of the dough.

[0007] In one embodiment of the present invention, the criterion for judging the similarity of the rheological characteristic values ​​of the simulated flour and the flour to be analyzed is to compare whether the difference between the rheological characteristic values ​​of the simulated flour and the flour to be analyzed is within a defined value. If so, it is determined that the rheological characteristic values ​​of the simulated flour and the flour to be analyzed are similar; if not, it is determined that the rheological characteristic values ​​of the simulated flour and the flour to be analyzed are not similar.

[0008] In one embodiment of the present invention, the criterion for judging the similarity of the protein content between the simulated flour and the flour to be analyzed is to compare whether the protein content of the simulated flour is within ±10% of the protein content of the flour to be analyzed. If so, the protein content of the simulated flour is judged to be similar to that of the flour to be analyzed; otherwise, the protein content of the simulated flour is judged to be dissimilar to that of the flour to be analyzed.

[0009] In one embodiment of the present invention, the criterion for judging the similarity of the yellowness of the simulated flour and the flour to be analyzed is to compare whether the yellowness of the simulated flour is within ±10% of the yellowness of the flour to be analyzed. If so, it is judged that the yellowness of the simulated flour and the yellowness of the flour to be analyzed are similar; if not, it is judged that the yellowness of the simulated flour and the yellowness of the flour to be analyzed are not similar.

[0010] In one embodiment of the present invention, the rheological characteristic value is a Mixolab characteristic value obtained through a Mixolab dough characterizer, and the Mixolab characteristic value is selected from one or more of the group consisting of water absorption, fermentation time and stability, weakening after heating, gelatinization, enzyme properties, and re-condensation after cooling.

[0011] In one embodiment of the present invention, in step S20, in the comparison order of rheological characteristic values, protein content, and yellowness, protein content or yellowness is compared first, and then rheological characteristic values ​​are compared.

[0012] In one embodiment of the present invention, in step S20, in the comparison order of rheological characteristic values, protein content, and yellowness, protein content is compared first, followed by yellowness and rheological characteristic values.

[0013] In one embodiment of the present invention, after step S50, a further step S60 is included: preparing the simulated flour and the flour to be analyzed into the same food, and determining the similarity between the simulated flour and the flour to be analyzed by tasting the food.

[0014] In one embodiment of the present invention, in step S30, based on the comparison results, two wheat flours of the same type from the plurality of types of wheat flour are combined with different content ratios to obtain a plurality of the simulated flours.

[0015] In one embodiment of the present invention, in step S30, different types of wheat flour from the plurality of types of wheat flour are combined according to the comparison results to obtain a plurality of simulated flours.

[0016] The beneficial effects of this invention are as follows: by analyzing the rheological characteristic values ​​in combination with the protein content and yellowness, possible combination formulas are first generated and tested, and compared with the corresponding data of the flour to be analyzed, namely, rheological characteristic values, protein content and yellowness, to find the sample with the closest values. Finally, time-consuming processing tests are carried out, thus saving a lot of development time and increasing the success rate of analysis. Simple Explanation of the Diagram

[0017] Figure 1 is a flowchart of a method for analyzing various wheat flours and their proportions in a mixed flour according to an embodiment of the present invention. Implementation

[0018] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Furthermore, to better illustrate the present invention, numerous specific details are provided in the following detailed embodiments. Those skilled in the art should understand that the present invention can be practiced even without certain specific details.

[0019] Referring to Figure 1, a method for analyzing various wheat flours and their proportions in a mixed flour according to one embodiment of the present invention includes the following steps:

[0020] S10: Obtain the rheological characteristics, protein content, and yellowness of a flour to be analyzed; S20: Compare the rheological characteristics, protein content, and yellowness of the flour to be analyzed with the rheological characteristics, protein content, and yellowness of a plurality of types of wheat flour; S30: Based on the comparison results, combine at least two different types of wheat flour from the plurality of types of wheat flour to obtain a simulated flour (i.e., flour expected to be the same as / similar to the flour to be analyzed); S40: Analyze the rheological characteristics, protein content, and yellowness of the simulated flour; S50: Compare the rheological characteristics, protein content, and yellowness of the simulated flour with the rheological characteristics, protein content, and yellowness of the flour to be analyzed to determine the degree of similarity between the simulated flour and the flour to be analyzed in terms of rheological characteristics, protein content, and yellowness, and thus determine the types and proportions of wheat flour in the flour to be analyzed. Specifically, the criterion for judging the similarity of the rheological characteristic values ​​between the simulated flour and the flour to be analyzed is to compare whether the difference between the rheological characteristic values ​​of the simulated flour and the flour to be analyzed is within a defined value. If yes, the rheological characteristic values ​​of the simulated flour and the flour to be analyzed are considered similar; otherwise, they are considered dissimilar. The criterion for judging the similarity of the protein content between the simulated flour and the flour to be analyzed is to compare whether the protein content of the simulated flour is within ±10% of the protein content of the flour to be analyzed. If yes, the protein content of the simulated flour and the flour to be analyzed are considered similar; otherwise, they are considered dissimilar. The criterion for judging the similarity of the yellowness between the simulated flour and the flour to be analyzed is to compare whether the yellowness of the simulated flour is within ±10% of the yellowness of the flour to be analyzed. If it is, the yellowness of the simulated flour is judged to be similar to that of the flour to be analyzed; otherwise, the yellowness of the simulated flour is judged to be dissimilar to that of the flour to be analyzed.

[0021] The rheological characteristics of the flour to be analyzed, the plurality of types of wheat flour, and the simulated flour are all obtained by a dough characterization device, at least by analyzing the rheological properties of the dough. For example, the rheological characteristics, i.e., Mixolab characteristics, can be obtained using the Mixolab 2 from Chopin Technologies, France. Specifically, doughs composed of different wheat flour varieties will have different rheological properties. The Mixolab 2 is a universal dough characterizer that can be used to analyze the rheological properties of dough during mixing, heating, and cooling. Mixolab 2 can use many protocols. In the CHOPIN standard protocol, Mixolab 2 provides the mixing properties, gluten strength, degree of weakening after heating, gelatinization properties, enzymatic properties, and gelation properties of flour, resulting in multiple Mixolab characteristic values, including C1, CS, C2, C3, C4, and C5. Among them, C1 represents the water absorption of flour, CS represents fermentation time and stability, C2 represents the degree of weakening after heating (degree of softening), C3 represents gelatinization (the increase in viscosity caused by starch gelatinization), C4 represents enzymatic properties (the ability to be degraded by amylase), and C5 represents the re-gelation after cooling.

[0022] To further improve the efficiency of identifying wheat flour types in the flour analysis, in step S20, in the comparison order of rheological characteristic values, protein content, and yellowness, protein content or yellowness is compared first, followed by the comparison of rheological characteristic values. For example, the logic for initially selecting wheat flours for combination could be: assuming the protein content of a flour to be analyzed is 9.3 wt%, first select wheat flours with a protein content close to that of the flour to be analyzed, such as variety A wheat flour (protein content of 8.1 wt%), and then select one or more other wheat flours with a protein content greater than 9.3 wt% to combine with variety A wheat flour.

[0023] Optionally, in step S30, based on the comparison results, the plurality of types of wheat flour can be combined with wheat flour of the same type but in different proportions to obtain a plurality of simulated flours. For example, simulated flour A consists of 40 wt% wheat flour of variety A and 60 wt% wheat flour of variety B, while simulated flour B consists of 55 wt% wheat flour of variety A and 45 wt% wheat flour of variety B. The two simulated flours contain the same wheat flour varieties but in different proportions. Alternatively, in step S30, based on the comparison results, different types of wheat flour from the plurality of types of wheat flour can be combined to obtain a plurality of simulated flours. For example, simulated flour C consists of wheat flour of variety A and variety B, while simulated flour D consists of wheat flour of variety A and variety C; or simulated flour E consists of wheat flour of variety A and variety B, while simulated flour F consists of wheat flour of variety C and variety D.

[0024] Preferably, after step S50, step S60 is further included: the simulated flour and the flour to be analyzed are respectively prepared into the same food, for example, both are made into noodles, and the processes are the same, so as to determine the similarity between the simulated flour and the flour to be analyzed in terms of texture, taste, etc. by directly evaluating the food, so as to further determine the similarity between the simulated flour and the flour to be analyzed.

[0025] During the patent term of this application, it is anticipated that many related technologies for methods of analyzing various wheat flours and their proportions in mixed flour will be developed, and the scope of this application is intended to a priori include all such new technologies.

[0026] As used herein, the terms “process” and “method” refer to the manner, means, techniques and procedures used to accomplish a given task, including but not limited to those manner, means, techniques and procedures known to or readily derived from known manner, means, techniques and processes by practitioners in the fields of chemistry, materials, mechanics, computing and digital science.

[0027] The following embodiments, together with the above description, illustrate some implementations of the invention in a non-limiting manner.

[0028] Example:

[0029] Referring to Table 1 below, it shows the Mixolab characteristics, protein content, and yellowness of different wheat flour varieties. Australian wheat represents wheat flour from Australia, American wheat represents wheat flour from the United States, and Canadian wheat represents wheat flour from Canada. Under Australian wheat, AH, ANW, and APH represent different varieties of Australian wheat flour. Similarly, under American wheat, DNS and HRW represent different varieties of American wheat flour, while CWRS is one of the varieties of Canadian wheat flour. Therefore, Table 1 lists a total of six different wheat flour varieties as candidates for the composite benchmark flour.

[0030] First, the Mixolab characteristic value of the benchmark flour was obtained using Mixolab 2, the protein content of the benchmark flour was detected using the Kjeldahl method, and the yellowness was detected using MINOLTA CR400, with the yellowness determined based on the b* value in the LAB color model. Next, the Mixolab characteristic value, protein content, and yellowness of the benchmark flour were compared and analyzed with the corresponding data of the six wheat flours listed in Table 1: AH, ANW, APH, DNS, HRW, and CWRS. EXCEL was used to calculate the combination of various wheat flours and their proportions, resulting in two groups of simulated flours that were close to the benchmark flour in terms of Mixolab characteristic value, protein content, and yellowness. These were listed as Group 1 (calculated values), containing 40 wt% AH and 60 wt% ANW; and Group 2 (calculated values), containing 30 wt% AH, 60 wt% ANW, and 10 wt% DNS, as shown in Table 2. In detail, in this embodiment, the standard for whether the Mixolab characteristic values ​​are similar is: whether the difference between a specific Mixolab characteristic value of the simulated flour and the benchmark flour is within ±1 (i.e., the aforementioned defined value). For example, assuming a simulated flour has a CS of 6 and the benchmark flour has a CS of 7, the difference between their CS is 1. Then, the CS of the simulated flour is judged to be similar to the CS of the benchmark flour, and all Mixolab characteristic values ​​are comprehensively judged. The standard for whether the protein content and yellowness are similar is: whether the protein content and yellowness of the simulated flour fall within ±10% of the protein content and yellowness of the benchmark flour, respectively. For example, the protein content of the benchmark flour is 9.3%, and the range of ±10% for 9.3 is 8.37 to 10.23. Assuming a simulated flour has a protein content of 11, exceeding this range of 8.37 to 10.23, the protein content of the simulated flour is judged to be dissimilar to the protein content of the benchmark flour. The Mixolab characteristic values, protein content, and yellowness of Group 1 and Group 2 were then verified using Mixolab 2, Kjeldahl nitrogen determination method, and MINOLTA CR400, respectively. These values ​​were compared with those of the benchmark flour. Compared with Group 2, the actual values ​​of Group 1 were closer to those of the benchmark flour. Therefore, Group 1 was further processed into noodles for evaluation to confirm whether the two were significantly similar.

[0031] [Table 1] Australian wheat US wheat Gamah Benchmark flour (i.e., flour to be analyzed) AH ANW APH DNS HRW CWRS Mixolab Water absorption rate 8 3 8 8 6 8 6 Hybrid (CS) 5 6 5 4 7 5 7 gluten+ 4 5 3 2 5 5 6 viscosity 4 8 5 3 7 3 7 Amylase (C4) 6 6 6 6 7 7 7 Resurrection 6 8 6 6 8 7 7 Protein (wt%) 11 8.6 12.4 13.5 11.5 12.5 9.3 Yellowness 8.48 8.15 8.73 10.47 9.52 10.14 7.97

[0032] [Table 2] Simulated flour (Group 1, calculated values) Simulated flour (Group 2, calculated values) Simulated flour (Group 1, actual value) Simulated flour (Group 2, actual value) AH 40% ANW 60% AH 30% ANW 60% DNS 10% AH 40% ANW 60% AH 30% ANW 60% DNS 10% Mixolab Water absorption rate 5 5 7 6 mix 6 6 6 4 gluten+ 5 4 5 5 viscosity 6 6 6 7 amylase 6 6 8 3 Resurrection 7 7 7 8 Protein (wt%) 9.6 9.8 9.3 9.6 Yellowness 8.28 8.48 7.96 8.5

[0033] In summary, by combining the analysis results of rheological characteristic values ​​with protein content and yellowness, several possible combination formulas can be generated and tested. These formulas are then compared with the corresponding data of the flour to be analyzed, namely rheological characteristic values, protein content, and yellowness, to find the sample with the closest values. Finally, time-consuming processing experiments are conducted, saving a considerable amount of development time and increasing the success rate of analysis.

[0034] Although the present invention has been disclosed with reference to preferred embodiments, it is not intended to limit the invention. Any person skilled in the art may make various modifications and alterations without departing from the spirit and scope of the invention. Therefore, the scope of protection of the present invention shall be determined by the appended claims.

[0035] S10 to S60: Steps of the method of the present invention for analyzing various wheat flours and their proportions in mixed flour.

Claims

1. A method for analyzing various wheat flours and their proportions in a mixed flour, comprising the following steps: S10: obtaining the rheological characteristics, protein content, and yellowness of a flour to be analyzed; S20: comparing the rheological characteristics, protein content, and yellowness of the flour to be analyzed with the rheological characteristics, protein content, and yellowness of a plurality of types of wheat flour; S30: combining at least two different types of wheat flour from the plurality of types of wheat flour according to the comparison results to obtain a simulated flour; S40: analyzing the rheological characteristics, protein content, and yellowness of the simulated flour; and S50: comparing the rheological characteristics, protein content, and yellowness of the simulated flour with the rheological characteristics, protein content, and yellowness of the flour to be analyzed to determine the degree of similarity between the simulated flour and the flour to be analyzed in terms of rheological characteristics, protein content, and yellowness, thereby determining the types and proportions of wheat flour in the flour to be analyzed. The rheological characteristics of the flour to be analyzed, the plurality of types of wheat flour, and the simulated flour are obtained by a dough characteristic analysis device at least by analyzing the rheological properties of the dough.

2. The method for analyzing various wheat flours and their proportions in a mixed flour as described in claim 1, wherein the criterion for judging the similarity of the rheological characteristic values ​​of the simulated flour and the flour to be analyzed is to compare whether the difference between the rheological characteristic values ​​of the simulated flour and the flour to be analyzed is within a defined value; if so, the rheological characteristic values ​​of the simulated flour and the flour to be analyzed are judged to be similar; if not, the rheological characteristic values ​​of the simulated flour and the flour to be analyzed are judged to be dissimilar.

3. The method for analyzing various wheat flours and their proportions in mixed flour as described in claim 1, wherein the criterion for judging the similarity of the protein content between the simulated flour and the flour to be analyzed is to compare whether the protein content of the simulated flour is within ±10% of the protein content of the flour to be analyzed. If so, the protein content of the simulated flour is judged to be similar to that of the flour to be analyzed; otherwise, the protein content of the simulated flour is judged to be dissimilar to that of the flour to be analyzed.

4. The method for analyzing various wheat flours and their proportions in mixed flour as described in claim 1, wherein the criterion for judging the similarity of the yellowness between the simulated flour and the flour to be analyzed is to compare whether the value of the yellowness of the simulated flour is within ±10% of the value of the yellowness of the flour to be analyzed. If so, the yellowness of the simulated flour is judged to be similar to that of the flour to be analyzed; otherwise, the yellowness of the simulated flour is judged to be dissimilar to that of the flour to be analyzed.

5. The method for analyzing various wheat flours and their proportions in a mixed flour as described in claim 1, wherein the rheological characteristic value is selected from one or more of the group consisting of water absorption, fermentation time and stability, degree of weakening upon heating, gelatinization, enzyme properties, and recondensation upon cooling.

6. The method for analyzing various wheat flours and their proportions in a mixed flour as described in claim 1, wherein in step S20, in the order of comparing rheological characteristic values, protein content, and yellowness, protein content or yellowness is compared first, followed by rheological characteristic values.

7. The method for analyzing various wheat flours and their proportions in a mixed flour as described in claim 1, wherein in step S20, in the order of comparing rheological characteristics, protein content, and yellowness, the protein content is compared first, followed by the yellowness and rheological characteristics.

8. The method for analyzing various wheat flours and their proportions in mixed flour as described in claim 1, further comprising step S60 after step S50: preparing the simulated flour and the flour to be analyzed into the same food, and determining the similarity between the simulated flour and the flour to be analyzed by tasting the food.

9. The method for analyzing various wheat flours and their proportions in a mixed flour as described in claim 1, wherein in step S30, a plurality of simulated flours are obtained, each of the plurality of simulated flours having the same type of wheat flour but a different proportion.

10. The method for analyzing various wheat flours and their proportions in a mixed flour as described in claim 1, wherein in step S30, a plurality of the simulated flours are obtained, each of the plurality of the simulated flours having a different type of wheat flour.

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