CN104655811A - Method for quickly evaluating wheat quality - Google Patents
Method for quickly evaluating wheat quality Download PDFInfo
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- CN104655811A CN104655811A CN201510123489.6A CN201510123489A CN104655811A CN 104655811 A CN104655811 A CN 104655811A CN 201510123489 A CN201510123489 A CN 201510123489A CN 104655811 A CN104655811 A CN 104655811A
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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
The invention belongs to the technical field of Fast Evaluation wheat quality, be specifically related to a kind of method of wholemeal Fast Evaluation wheat quality.
Background technology
The quality of wheat can carry out scientific research analysis from different angles, and correspondingly sets up relevant index of quality system, for evaluating quality and the quality of wheat.At present, evaluate wheat quality index in the world and mainly contain unit weight, hardness, protein content, wet gluten content, stabilization time etc." good quality wheat " national standard (GB17892 strong gluten wheat, GB17893 weak-gluten wheat) of China 1999 issuing and implementation introduces dough rheological characteristics index, is played the appraisement system of Chinese good quality wheat by Index Establishments such as wet gluten content, opaque stabilization time, baking quality scorings.No matter measure wet gluten content or opaque stabilization time, still baking test is carried out, all first, need to carry out moisture adjustment, experimental milling to wheat samples and carry out after-ripening stabilization processes to flour, and whole process relates to plurality of devices, cause determination period long, quick detection and the judge of Quality wheat for specific end-use in acquisition process cannot be realized.Therefore, judge that wheat quality is an urgent demand of each flour-made food processing enterprise fast in the receipts grain stage.
Summary of the invention
The object of the invention is to set up a kind of utilize the full seed abrasive dust of wheat after obtained wholemeal, use gluten peak value instrument, the method for Fast Evaluation wheat quality.
Object of the present invention realizes by following technique measures:
Method of the present invention comprises the following steps:
(1) preparation of wholemeal: wheat samples sieves (rotary strainer of φ 4.5mm and 2mm × 20mm), remove large small impurities and do not grind wheat berry and the broken kernel of value, and carry out threshing wheat, the cleaning process such as de-stone obtains clean wheat, then adopt hammer slice type Cyclone mill (Perten 3100) to be pulverized by full seed and prepare wholemeal.Sample is slowly added the feeder of hammer slice type Cyclone mill, sample is pulverized in mill thorax, after reaching the granularity of joined screen size, is namely sucked gathering-device by cyclone, obtains wholemeal, mixed, for subsequent use;
(2) glutopeak and gluten peak value instrument (product of Brabender company) is adopted to measure the BEM(Peak Maximum Time of wholemeal, the peak torque time), PMT (Torque Maximum, peak torque), AM(Torque before Maximum, moment of torsion before peak torque during 15s) and PM(Torque after Maximum, moment of torsion after peak torque during 15s): run gluten peak value instrument software (described software is that the gluten peak value instrument of Brabender company carries software), click newly-built, input corresponding sample ID, measurement is the CaCl adding 8.5g full seed wheat flour sample and 9.5ml0.5mol/l
2, using 14% as moisture radix, after input sample moisture, software provides the CaCl of the 0.5mol/l that the sample that need weigh weighs and need weigh automatically
2amount, then, click software to start, first by the CaCl of 0.5mol/l
2join in the mixing bowl of instrument, then add sample, after instrument lid is closed, instrument automatically start experiment.After experiment terminates, record data and collection of illustrative plates;
(3) the gluten peak value instrument parameter correlation analysis of wholemeal: 50 full seed wheat flour data that above-mentioned steps (2) is recorded with gluten peak value instrument, carry out correlation analysis with the index of quality of flour, result shows that the gluten peak value instrument parameter of 50 wholemeals and the index of quality of flour have conspicuousness or pole conspicuousness correlationship; Therefore, may be used for evaluating wheat quality by the index of gluten peak value instrument mensuration wholemeal.
Principle of the present invention and beneficial effect are:
BEM, PMT, AM and PM of utilizing the present invention to measure wholemeal can directly utilize full seed abrasive dust to make wholemeal as measurement sample, evaluate again after not needing to make flour, and in evaluation procedure, only use an equipment gluten peak value instrument (instrument of the mensuration gluten characteristic of the up-to-date development of brabender company), it have recorded moment variations in gluten network forming process, and fast, the required sample size of measuring speed is few, simple to operation.Therefore wheat quality evaluation fast can be carried out in grain purchases place or enterprise.
Accompanying drawing explanation
Fig. 1 is gluten peak value instrument experimental curve diagram.
Embodiment
A kind of embodiment of method of Fast Evaluation wheat quality is below provided.
Embodiment 1:
(1) preparation of wholemeal: with reference to NY/T 1094.1-2006, wheat samples sieves (rotary strainer of φ 4.5mm and 2mm × 20mm), remove large small impurities and do not grind wheat berry and the broken kernel of value, and carry out threshing wheat, the operation such as de-stone carries out cleaning and obtains clean wheat, then adopt hammer slice type Cyclone mill (Perten 3100) to be pulverized by full seed and prepare wholemeal.Sample is slowly added the feeder of hammer slice type Cyclone mill, sample is pulverized in mill thorax, after reaching the granularity of joined screen size (particle diameter 0.5mm), is namely sucked gathering-device by cyclone, obtains wholemeal, mixed, for subsequent use.
(2) glutopeak and gluten peak value instrument (the up-to-date development of Brabender company) is adopted to measure the BEM(Peak Maximum Time of wholemeal, the peak torque time), PMT (Torque Maximum, peak torque), AM(Torque before Maximum, moment of torsion before peak torque during 15s) and PM(Torque after Maximum, moment of torsion after peak torque during 15s): run gluten peak value instrument software, click newly-built, input corresponding sample ID, measurement is the CaCl adding 8.5g full seed wheat flour sample and 9.5ml0.5mol/l
2, using 14% as moisture radix, after input sample moisture, software provides the 0.5mol/lCaCl that the sample that need weigh is heavy and need weigh automatically
2amount, then, click software to start, first by 0.5mol/lCaCl
2join in the mixing bowl of instrument, then add sample, after instrument lid is closed, instrument automatically start experiment.After experiment terminates, record data and collection of illustrative plates (see Fig. 1).A sample tests time only needs 10min.
The instrument of the mensuration gluten characteristic of the up-to-date development of gluten peak value Yi Shi brabender company, it is a kind of method identifying gluten quality fast, it have recorded moment variations in gluten network forming process, fast, the principal feature that needs sample size to be gluten peak value instrument less.Its principle of gluten peak value instrument uses the technology of high-rate of shear at the standard conditions, washes out network-like gluten fast, then directly destroy the network of gluten.The measurement result of gluten peak value instrument is subject to the impact of sample size, type of solvent, solvent strength, rotating speed and temperature five factors.The optimal conditions of response phase method optimization gluten peak value instrument such as Chandi G K, i.e. flour 8.5g, 0.5mol/lCaCl
2solution 9.5ml, rotating speed 1900rpm, temperature 34 DEG C, and prove that this condition is the standard configuration being applicable to wholemeal and refined powder.
(3) the gluten peak value instrument parameter correlation analysis of wholemeal: maintenance data process software, by above-mentioned steps (2) namely by 50 full seed wheat flour data that gluten peak value instrument records, carries out correlation analysis with the index of quality of flour.The index of quality of flour mainly comprises extension characteristics indices, crude protein content, wet gluten content and the gluten index of rubbing mixed characteristic indices, recording with tensilometer that record with farinograph.Correlation analysis is carried out with spss software, result shows that the gluten peak value instrument parameter of 50 wholemeals and the index of quality of flour have conspicuousness or pole conspicuousness correlationship, the results are shown in Table 1,2,3, and have significant difference between the gluten peak value instrument parameter of 50 wholemeals.Therefore, may be used for evaluating wheat quality by the index of the wholemeal of gluten peak value instrument mensuration.
Correlation analysis between table 1 wholemeal gluten peak value instrument measurement result and flour quality parameter
Correlation analysis between table 2 wholemeal gluten peak value instrument measurement result and flour extensograph parameter
Correlation analysis between table 3 wholemeal gluten peak value instrument measurement result and other index of quality of flour
Claims (2)
1. a method for Fast Evaluation wheat quality, is characterized in that: comprise the following steps:
(1) preparation of wholemeal: wheat samples is sieved, remove impurity and do not grind wheat berry and the broken kernel of value, and carry out threshing wheat, the operation such as de-stone carries out cleaning and obtains clean wheat, then adopt the full seed of hammer slice type Cyclone mill to pulverize and prepare wholemeal, mixed, for subsequent use;
(2) moment of torsion after moment of torsion when adopting gluten peak value instrument to measure 15s before peak torque time of wholemeal, peak torque, peak torque and peak torque during 15s; Run gluten peak value instrument software, input corresponding sample ID, after input sample moisture, click software and start, first by the CaCl of 0.5mol/l
2join in the mixing bowl of instrument, then add sample, after instrument lid is closed, instrument automatically start experiment;
(3) the gluten peak value instrument parameter correlation analysis of wholemeal: 50 full seed wheat flour data that above-mentioned steps (2) is recorded with gluten peak value instrument, carry out correlation analysis with the index of quality of flour, result shows that the gluten peak value instrument parameter of 50 wholemeals and the index of quality of flour have conspicuousness or pole conspicuousness correlationship.
2. the method for Fast Evaluation wheat quality according to claim 1, it is characterized in that: the mensuration described in step (2) adds the CaCl2 of 8.5g full seed wheat flour sample and 9.5ml0.5mol/l, using 14% as moisture radix, after input sample moisture, software provides the amount of the CaCl2 of the 0.5mol/l that the sample that need weigh weighs and need weigh automatically; Then, click software and start, first the CaCl2 of 0.5mol/l is joined in the mixing bowl of instrument, then add sample, after instrument lid is closed, instrument starts experiment automatically, after experiment terminates, record data and collection of illustrative plates.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106442134A (en) * | 2016-10-10 | 2017-02-22 | 河南工业大学 | Simple stretch testing method for tenacity of wheat flour |
| CN109006264A (en) * | 2018-06-17 | 2018-12-18 | 河北省农林科学院旱作农业研究所 | New wheat breed dry heat resistance wind identification method and Special temp controlling canopy |
| CN113466288A (en) * | 2021-07-09 | 2021-10-01 | 贵州茅台酒股份有限公司 | Method for evaluating sorghum by using peak gelatinization temperature |
| CN113640478A (en) * | 2021-07-29 | 2021-11-12 | 河北省农林科学院粮油作物研究所 | Method for rapidly detecting and identifying quality grade of wheat |
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2015
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Patent Citations (4)
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| US5989617A (en) * | 1997-07-07 | 1999-11-23 | Nisshin Flour Milling Co., Ltd. | Method of assessing wheat or wheat flour regarding suitability for producing noodles |
| RU2161797C1 (en) * | 1999-08-27 | 2001-01-10 | Научно-исследовательский институт сельского хозяйства Юго-Востока | Method of determining quality of wheat gluten |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106442134A (en) * | 2016-10-10 | 2017-02-22 | 河南工业大学 | Simple stretch testing method for tenacity of wheat flour |
| CN109006264A (en) * | 2018-06-17 | 2018-12-18 | 河北省农林科学院旱作农业研究所 | New wheat breed dry heat resistance wind identification method and Special temp controlling canopy |
| CN113466288A (en) * | 2021-07-09 | 2021-10-01 | 贵州茅台酒股份有限公司 | Method for evaluating sorghum by using peak gelatinization temperature |
| CN113640478A (en) * | 2021-07-29 | 2021-11-12 | 河北省农林科学院粮油作物研究所 | Method for rapidly detecting and identifying quality grade of wheat |
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Inventor after: Zhao Renyong Inventor after: Wang Xinwei Inventor after: Han Yajuan Inventor after: Ma Qi Inventor after: Hou Sai Inventor after: Wu Zhengqing Inventor before: Zhao Renyong Inventor before: Wang Xinwei Inventor before: Ma Qi Inventor before: Hou Sai Inventor before: Wu Zhengqing |
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