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Method for quickly evaluating wheat quality

A high-speed technology for wheat quality, which is applied in the direction of material inspection, testing material strength by applying a stable torque, testing food, etc. It can solve the problems of long measurement cycle, inability to realize fast detection and evaluation of high-quality special wheat, and achieve measurement speed Fast, rapid wheat quality evaluation, simple and convenient operation

Active Publication Date: 2015-05-27
HENAN UNIVERSITY OF TECHNOLOGY +1
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Problems solved by technology

Regardless of the determination of wet gluten content, flour stability time, or baking experiments, it is first necessary to adjust the moisture of the wheat sample, perform experimental flour milling, and post-ripen and stabilize the flour, and the whole process involves a variety of equipment, resulting in a measurement cycle long, it is impossible to realize the rapid detection and evaluation of high-quality special wheat in the procurement process

Method used

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  • Method for quickly evaluating wheat quality
  • Method for quickly evaluating wheat quality
  • Method for quickly evaluating wheat quality

Examples

Experimental program
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Embodiment 1

[0014] (1) Preparation of whole wheat flour: Refer to NY / T 1094.1-2006, sieve wheat samples (φ4.5mm and 2mm×20mm round sieves), remove large and small impurities, wheat grains and broken grains that have no grinding value, and grind them Wheat, stone removal and other processes are cleaned to obtain clean wheat, and then the whole grain is pulverized by a hammer-type cyclone mill (Perten 3100) to prepare whole wheat flour. The sample is slowly added to the feeder of the hammer-type cyclone mill, the sample is crushed in the grinding chamber, and after reaching the particle size of the equipped sieve number (particle size 0.5mm), it is sucked into the collection device by the cyclone device, and the complete product is obtained. Wheat flour, mix well and set aside.

[0015] (2) Measure BEM (Peak Maximum Time, peak torque time), PMT (Torque Maximum, peak torque) and AM (Torque before Maximum, 15s before peak torque) of whole wheat flour using glutopeak (the latest development of...

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Abstract

The invention relates to a method for quickly evaluating wheat quality, belonging to the technical field of quickly evaluating wheat quality. The method comprises the following steps: (1) preparing whole meal; (2) testing BEM, PMT, AM and PM of the whole meal by using a glutopeak; and (3) analyzing parameter correlation by using the glutopeak of whole meal. By testing the BEM, PMT, AM and PM of the whole meal, whole grains can be directly ground to prepare the whole meal as a measuring sample without preparing flour and evaluating, and moreover, one gluetopeak (an instrument which is latest researched by Brabender company for testing the characteristics of gluten) is just used in the evaluating process. According to the method, the torque change in a gluten matrix forming process can be recorded, the measuring speed is fast, the required sample amount is few, and the operation is simple and convenient. Therefore, the method can be used for quickly evaluating the wheat product at grain purchase places or enterprises.

Description

technical field [0001] The invention belongs to the technical field of rapidly evaluating wheat quality, and in particular relates to a method for rapidly evaluating wheat quality by using whole wheat flour. Background technique [0002] The quality of wheat can be scientifically studied and analyzed from different angles, and the relevant quality index system can be established accordingly to evaluate the quality and quality of wheat. At present, the international evaluation indicators of wheat quality mainly include bulk density, hardness, protein content, wet gluten content, stability time and so on. The national standard "High Quality Wheat" (GB17892 Strong Gluten Wheat, GB17893 Weak Gluten Wheat) promulgated and implemented in 1999 introduced the indicators of dough rheological characteristics, and established China's national standard through indicators such as wet gluten content, powder stability time, and baking quality scoring. Evaluation system for high-quality wh...

Claims

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Application Information

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IPC IPC(8): G01N33/10G01N3/22
Inventor 赵仁勇王新伟麻琦侯赛吴政卿
Owner HENAN UNIVERSITY OF TECHNOLOGY
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