CN1033104A

CN1033104A - The detection method of wheat glutenin quality

Info

Publication number: CN1033104A
Application number: CN 88107476
Authority: CN
Inventors: 哈拉尔德·珀特
Original assignee: Individual
Current assignee: Individual
Priority date: 1987-11-03
Filing date: 1988-11-02
Publication date: 1989-05-24
Anticipated expiration: 2003-11-02
Also published as: CN1024719C

Abstract

Can measure wheat glutenin quality by using sieve that the gluten sample that is made by wheat dough is carried out centrifuging.Treat that centrifugal separation processes finishes, measure the sample quantities that does not see through sieve.How much its quantity can be used as the examination criteria of glutelin quality.

Description

The detection method of wheat glutenin quality

The present invention relates to measure the method for wheat glutenin quality, wherein will by wheat dough adopt the gluten sample place on the sieve of hydro-extractor by centrifuging.

When measuring the quality of wheat flour, generally to determine the wherein quantity of protein and glutelin.This finishes by simple and rapid method.But, only be not enough to evaluate definitely the baking property of flour according to this analysis result, this is because glutelin characteristic difference makes two kinds of protein or the identical flour of glutelin content have diverse baking property.For wheat planting person, flour milling factory owner and baker, thirst for determining the quality of glutelin in the wheat by simple and reliable method.

During glutelin content, the general practice is that the wheat flour of specified rate is made wheat dough in measuring wheat flour, annotates by water and sprays dough/pasta and remove wherein starch.Can obtain water-fast residue-the contain wet gluten of 80%-85% protein like this.Can constitute the content of glutelin in the determination of gluten flour of above-mentioned residue by weighing.Because glutelin content and protein content are proportional to one another, and so just can record the protein content in the flour.

According to practical measurement as can be known, the characteristic of the glutelin of so measuring along with the difference of flour kind difference to some extent.

For example, glutelin can be drying, elasticity, non-resilient, immalleable, extensile, viscosity or the like and so on gluten.The characteristic of glutelin can not obtain reliable and result clearly according to manual operations.Yet the acceptable in the world method of Shang Weiyou is measured the glutelin quality.

Can adopt the rheological characteristics of many different types of measuring apparatus glutens, i.e. elasticity, plasticity and viscosity.Wherein a kind equipment is in the given time gluten to be imposed on fixed power so that measure its stretch capability.Another kind of equipment is in the given time gluten to be imposed on fixed power earlier, measures the degree that gluten recovers its original state then.Another kind of equipment is to place the gluten sample between plate and the cone and make its effect that is subjected to twisting resistance, measures the relaxation property of sample.Yet because these equipment manufacturing cost are too high, its method is too complicated again, thereby these equipment can't be general.

Formally adopt swelling index method (German: Quellzahl) the glutelin quality and the baking property of mensuration wheat flour in some country at present as Austria.This method is based on the degraded and the degradation effect of glutelin in the lactic acid.This method not only complexity but also very time-consuming (needing 3-4 consuming time hour) in order to implement this method.

The objective of the invention is quality with glutelin in the easy and practical mode assay determination wheat.

This purpose of the present invention is to see through the gluten quantity of sieve under the centrifugal forces affect that produces by being determined at and utilize this infiltration capacity to reach as the bioassay standard of glutelin matter.More particularly, earlier sample is applied centrifugal force, measure subsequently not by the gluten quantity of sieve and the ratio of gluten total amount.

A special advantage is arranged in this regard, promptly can adopt the centrifugal separation that is commonly used to measure glutelin content in the flour for example by means of the gluten sample quantities of the equipment Glutomatic mensuration of making by Sweden Falling Number AB by extraordinary sieve.The step that need add when adopting known method is the gluten sample that weighing is positioned at sieve one side or opposite side.

Can understand further feature of the present invention and advantage thereof by following description and claims.

Illustrate and more at large to understand the present invention with reference to the described embodiment of following accompanying drawing, wherein

Fig. 1 is the vertical view of the testing equipment of enforcement the inventive method;

Fig. 2 is the skeleton view of the used sample receiver of Fig. 1;

Figure 3 shows that the sieve in the sample receiver;

The described point coordinate diagram that concerns between the glutelin index of Fig. 4 for Quellzahl Qo and various gluten samples.

In order to measure the quality of glutelin in the specified rate wheat flour, want earlier and face, water is annotated the hydro-peening dough then, and making it remaining is the water-fast part that contains wet gluten.The equipment Glutomatic that produces by means of Falling Number AB Sweden for example can be easy and easily divide Yin the upper and lower teeth not meeting properly magpie saddle to live

Comprise the hydro-extractor that is used for removing the wet gluten excessive water in this equipment.The common practice is to place the hydro-extractor sieve by centrifuging wet gluten, collects gluten subsequently and measure the content of glutelin in the flour after weighing.Yet, according to the present invention, be surprisingly found out that centrifuging not only can measure the content of glutelin in the flour, and quality that can the assay determination glutelin.

Experiment shows, the quality of glutelin and the gluten sample ability by sieve under centrifugal action has directly gets in touch.For instance, the gluten quantity by sieve and be easy to determine to see through the gluten quantity of sieve according to the whole gluten contents of known steps weighing of front not by weighing.Like this, found that the method that is used to measure glutelin content at present is easy to improve in such a way very much, this mode can make the inexpensive and additional labor capacity of the quality determination of glutelin very little.

Fig. 1 of the present invention has introduced and how to use the traditional hydro-extractor 1 that is used among the said equipment Glutomatic to measure simultaneously by washing gluten glutelin content and the quality that wheat dough obtains in a conventional manner.The wall radius R of hydro-extractor 1 is about 60mm, and operating speed m is about 6000 rev/mins, and its rotation direction is as shown in arrow 2.Be provided with in the hydro-extractor 1 two identical, substantially in a tubular form gluten sample receiver 3 and 3 '.Be provided with the partition 4 that forms sieve in each container, in carrying out centrifugal separation processes, this partition and hydro-extractor center be about 49mm apart from r, it is d that many apertures are arranged on this partition, pitch of holes is that the aperture 5(of t sees Fig. 3).Before carrying out centrifuging, gluten sample 6 is placed on the sieve 4 in the face of hydro-extractor center one side so that after treating that centrifuging is finished, sample part 6 in the sieve inboard is left ', and outside its outside has sample part 6 ".By weighing said sample part and whole sample just can determine at an easy rate sample part 6 ' and 6 " the two one of and whole sample 6 between proportionate relationship, so just can measure the quality of glutelin.

The time of size (depending on rotation speed n and the centrifugal radius r) cost of the centrifugal force that foundation is produced and the structure of sieve, given kind gluten is when seeing through sieve 4, and its angle can change, and this point is understandable.In addition, have found that the length of carrying out the preceding stand-by period of centrifuging sees through how much playing an important role of sieve quantity to gluten.Seeing through the gluten quantity of sieve increases and increases along with increase, the prolongation of centrifuging time and the mesh size of centrifugal force.

Yet, if under the same conditions different types of flour is tested, promptly under mutually the same centrifugal action, in the identical time, carry out centrifuging by same sieve, stand-by period before carrying out centrifuging is also identical, can be that benchmark is evaluated various flour two-story valley albumen qualities with the gluten quantity that sees through sieve like this.

Can make the test of carrying out in the extra fine quality interval have more enlightenment or cogency by changing test condition.For instance, use griddle to be easier to measure difference on these gluten sample masses, and when using dusting cover and since sample be difficult to by, the difference that then presents is less.This point is for limiting the specification of quality particular importance that adaptability that whether flour possess system bread sets.

Tabulate 1 down to have provided at centrifuge speed n be 6000 rev/mins, be apart from scheming centre distance r under the condition of 49mm the test findings of 1 minute resulting various flour of sample centrifuging.Two kinds of different sieves have been used during test, the d=0.60mm of one of them, t=1.40mm, and another d=0.75mm, t=1.50mm.Stand-by period before the centrifuging is about 1 minute.

" glutelin index " speech that is used for table 1 is meant the sample percentage that keeps on the sieve when centrifugal separation processes is finished, and Here it is a kind ofly measures the method that sample passes the ability of sieve.Therefore, it is strong that high glutelin index shows that glutelin is stranded in the ability of sieve, shows that then glutelin is stranded in a little less than the ability of sieve if the glutelin index is low.By this table as can be seen, the glutelin index can be along with " Quellzahl " Q ₀Or Q ₃₀Reduction and reduce, exist between this explanation quality term " Quellzahl " and glutelin index and get in touch.In addition, it can also be seen that the glutelin index of specified rate wheat can descend along with the increase in aperture on the sieve.

Fig. 4 is glutelin exponential sum " Quellzahl " Q that draws according to table 1 ₀Between relation.By this figure as can be seen, glutelin index and Q ₀Between have clear and definite relation.Just can measure the quality of glutelin matter according to the glutelin index.

In some country, the Q of legal provisions glutelin ₀Value is at least 14, can received baking property so that it is possessed.In Fig. 4, if the aperture d of sieve is 0.6mm, this Q then ₀The corresponding glutelin index of value is at least about 60, and different test findings shows that repeatability is good.

Have found that the sample receiver 3 of mentioned kind is specially adapted to handle the gluten sample, it can prevent by means of the wall around the sieve sample along the hydro-extractor periphery to external diffusion.This is very beneficial for the collection and the weighing of sample.Certainly, the structure of sample receiver and can be varied in the configuration of hydro-extractor inside.For example, the number of used sample receiver can change as required, but will consider this problem of balance of hydro-extractor inside.

For the influence that the stand-by period of determining the gluten sample is produced the glutelin index, must be for several times with a sample centrifuging.For example, after being 1 minute in the stand-by period, sample is carried out centrifuging, through after stand-by period of 30 minutes for example, carry out centrifuging once more then, all be that whole samples are separated at every turn, and need not sample is divided into several portions, although it can be cut apart, certainly, necessary, also can do like this.

The experiment that this paper carries out shows by means of general test procedure, just can measure the quality of glutelin in the wheat flour in a kind of very reliable and easy mode.

Claims

1, a kind of method of measuring wheat glutenin quality wherein will be gone out on the sieve that gluten sample that dough produces places hydro-extractor and by centrifuging by wheat, it is characterized in that measuring quantity, and with these mensuration means as the glutelin quality.

2, in accordance with the method for claim 1, in case it is characterized in that having finished centrifugal separation processes, measure through the gluten quantity of sieve and the ratio of gluten total amount.

3,, it is characterized in that carrying out centrifuging with predetermined centrifugal force according to claim 1 or 2 described methods.

4, in accordance with the method for claim 3, it is characterized in that centrifuge speed is about 600 rev/mins, the sample present position is about 60mm apart from the ultimate range at scheming center.

5,, it is characterized in that carrying out continuously within the predetermined time centrifuging according to each described method among the claim 1-4.

6, in accordance with the method for claim 5, it is characterized in that carrying out continuously about 1 minute of centrifuging.

7,, it is characterized in that using the sieve of predetermined properties according to each described method among the claim 1-6.

8, in accordance with the method for claim 7, it is tabular to it is characterized in that sieve is porous, and the aperture above it is about 0.6mm, and pitch of holes is about 1.40mm.

9,, it is characterized in that the gluten sample is placed all being equipped with on the sieve of wall of its both sides all around according to each described requirement among the claim 1-8.

10, according to each described method among the claim 1-9, it is characterized in that from moment of obtaining the gluten sample, wait to pass predetermined a period of time after, the side begins to carry out centrifuging, is suitably 1 minute during this period of time.

11, in accordance with the method for claim 10, it is characterized in that the centrifuging time of gluten sample was at least for 1 second, the suitable practice is to carry out in 30 minutes after finishing for the first time centrifugal separation processes.