CN104655811B - Method for quickly evaluating wheat quality - Google Patents
Method for quickly evaluating wheat quality Download PDFInfo
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- CN104655811B CN104655811B CN201510123489.6A CN201510123489A CN104655811B CN 104655811 B CN104655811 B CN 104655811B CN 201510123489 A CN201510123489 A CN 201510123489A CN 104655811 B CN104655811 B CN 104655811B
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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 is and in particular to a kind of use whole wheat flour Fast Evaluation Semen Tritici aestivi
The method of quality.
Background technology
The quality of Semen Tritici aestivi can carry out scientific research analysis from different angles, and correspondingly sets up the relevant index of quality
System, for evaluating quality and the quality of Semen Tritici aestivi.At present, evaluating wheat quality index in the world mainly has unit weight, hardness, albumen
Matter content, wet gluten content, stabilization time etc..(gb17892 is strong for " good quality wheat " national standard of China's issuing and implementation in 1999
Muscle Semen Tritici aestivi, gb17893 weak-gluten wheat) introduce dough rheological characteristics index, by wet gluten content, silty stabilization time,
The Index Establishments such as baking quality scoring play the appraisement system of Chinese good quality wheat.No matter measure wet gluten content or when silty stablizes
Between, be also by baking test, all firstly the need of wheat samples being carried out with moisture regulation, experimental milling and flour being carried out after
Ripe stabilizing treatment, and whole process is related to plurality of devices, leads to mensure cycle length it is impossible to realize high-quality in acquisition process special
Quick detection and judge with Semen Tritici aestivi.Therefore, quickly judge that wheat quality is each flour-made food processing enterprise in the receipts grain stage
An urgent demand.
Content of the invention
The purpose of the present invention is to set up the whole wheat flour being obtained after a kind of full seed pulverizing of utilization Semen Tritici aestivi, with gluten peak value
Instrument, the method for Fast Evaluation wheat quality.
The purpose of the present invention can be realized by following technique measures:
The method of the present invention comprises the following steps:
(1) preparation of whole wheat flour: wheat samples sieve (rotary strainer of φ 4.5mm and 2mm × 20mm), removes big small impurities
Do not grind wheat berry and the broken kernel of value, and carry out threshing wheat, go the cleaning processes such as stone to obtain net wheat, then using hammer
Full seed pulverizing is prepared whole wheat flour by chip Cyclone mill (perten 3100).Sample is slowly added to feeding of hammer slice type Cyclone mill
Glassware, sample is crushed in mill thorax, after reaching the granularity of joined screen size, is sucked collection device by cyclone, obtains final product complete
Flour, is mixed uniformly, standby；
(2) using glutopeak be gluten peak value instrument (product of brabender company) measure whole wheat flour bem
(peak maximum time, peak torque time), pmt (torque maximum, peak torque), am(torque
Before maximum, moment of torsion during 15s before peak torque) and pm(torque after maximum, 15s after peak torque
When moment of torsion): run gluten peak value instrument software (described software be brabender company gluten peak value instrument carry software), point
Hit newly-built, input corresponding sample ID, measurement is to add 8.5g full seed wheat flour sample and 9.5ml0.5mol/l
cacl2, using 14% as moisture radix, after input sample moisture, software automatically provides the sample weight that need to weigh and need to weigh
The cacl of 0.5mol/l2Amount；Then, click on software to start, first by the cacl of 0.5mol/l2It is added in the mixing bowl of instrument,
Add sample, after instrument lid is closed, instrument automatically begin to test.After experiment terminates, record data and collection of illustrative plates；
(3) gluten peak value instrument parameter correlation analysiss of whole wheat flour: above-mentioned steps (2) are recorded with gluten peak value instrument
50 full seed wheat flour data, carry out correlation analysiss with the index of quality of flour, result shows the gluten of 50 whole wheat flour
Peak value instrument parameter has significance or pole significance dependency relation with the index of quality of flour；Therefore, measured entirely with gluten peak value instrument
The index of flour can be used for evaluating wheat quality.
The principle of the present invention and having the beneficial effects that:
Directly whole wheat flour can be made using bem, pmt, am and pm that the present invention measures whole wheat flour using full seed pulverizing
Evaluated again after flour it is not necessary to make as measuring samples, and in evaluation procedure, only used an equipment gluten peak value
Instrument (instrument of the mensure gluten characteristic of the up-to-date development of brabender company), it have recorded moment in gluten network forming process and becomes
Change, fast, the required sample size of measuring speed is few, simple to operation.Therefore can be at grain purchases or enterprise is carried out quickly
Wheat quality evaluation.
Brief description
Fig. 1 is gluten peak value instrument experimental curve diagram.
Specific embodiment
A kind of specific embodiment of the method for Fast Evaluation wheat quality presented below.
Embodiment 1:
(1) preparation of whole wheat flour: with reference to ny/t 1094.1-2006, wheat samples sieve (φ 4.5mm and 2mm ×
The rotary strainer of 20mm), remove big small impurities and the wheat berry and the broken kernel that do not grind value, and carry out threshing wheat, remove Shi Denggong
Sequence carries out cleaning and obtains net wheat, then using hammer slice type Cyclone mill (perten 3100), prepared by full seed pulverizing whole wheat flour.Will
Sample is slowly added to the feeder of hammer slice type Cyclone mill, and sample is crushed in mill thorax, reaches joined screen size (particle diameter 0.5mm)
After granularity, collection device is sucked by cyclone, obtain final product whole wheat flour, be mixed uniformly, standby.
(2) using glutopeak be gluten peak value instrument (the up-to-date development of brabender company) measure whole wheat flour bem
(peak maximum time, peak torque time), pmt (torque maximum, peak torque), am(torque
Before maximum, moment of torsion during 15s before peak torque) and pm(torque after maximum, 15s after peak torque
When moment of torsion): run gluten peak value instrument software, click on newly-built, input corresponding sample ID, measurement is to add the full seed of 8.5g
Grain wheat flour sample and the cacl of 9.5ml0.5mol/l2, using 14% as moisture radix, after input sample moisture, software is certainly
Move and provide the sample weight that need to weigh and the 0.5mol/lcacl that need to weigh2Amount；Then, click on software to start, first by 0.5mol/
lcacl2Be added in the mixing bowl of instrument, add sample, after instrument lid is closed, instrument automatically begin to test.Experiment
After end, record data and collection of illustrative plates (referring to Fig. 1).The minute of one sample only needs 10min.
The instrument of the mensure gluten characteristic of the up-to-date development of gluten peak value Yi Shi brabender company, is a kind of quickly identification
The method of gluten quality, it have recorded moment variations in gluten network forming process, quickly, needs sample size to be gluten peak value less
The main feature of instrument.Gluten its principle of peak value instrument is to use the technology of high-rate of shear at the standard conditions, quickly washes out network-like
Gluten, then directly destroy the network of gluten.The measurement result of gluten peak value instrument is subject to sample size, type of solvent, solvent dense
The impact of degree, rotating speed and five factors of temperature.The optimum bar of response phase method optimization gluten peak value instrument such as chandi g k
Part, i.e. flour 8.5g, 0.5mol/lcacl2Solution 9.5ml, rotating speed 1900rpm, 34 DEG C of temperature, and prove that this condition is applicable
Standard setting in whole wheat flour and refined powder.
(3) the gluten peak value instrument parameter correlation analysiss of whole wheat flour: maintenance data processes software, by above-mentioned steps (2) i.e.
The 50 full seed wheat flour data being recorded with gluten peak value instrument, carry out correlation analysiss with the index of quality of flour.Flour
The index of quality mainly includes being referred to the extension characteristics items rubbed mixed characteristic indices, recorded with tensilometer that farinograph records
Mark, crude protein content, wet gluten content and gluten index.Carry out correlation analysiss with spss software, result shows 50 entirely
The gluten peak value instrument parameter of flour and the index of quality of flour have significance or pole significance dependency relation, the results are shown in Table 1,2,3,
And have significant difference between the gluten peak value instrument parameter of 50 whole wheat flour.Therefore, the whole wheat flour being measured with gluten peak value instrument
Index can be used for evaluate wheat quality.
Correlation analysiss between table 1 whole wheat flour gluten peak value instrument measurement result and flour quality parameter
Correlation analysiss between table 2 whole wheat flour gluten peak value instrument measurement result and flour extensograph parameter
Correlation analysiss between table 3 whole wheat flour gluten peak value instrument measurement result and flour other index of quality
Claims (2)
1. a kind of method of Fast Evaluation wheat quality it is characterised in that: comprise the following steps:
(1) preparation of whole wheat flour: wheat samples are sieved, removes the removal of impurity and the wheat berry and the broken kernel that do not grind value,
And carry out threshing wheat, go lapicide's sequence to carry out cleaning to obtain net wheat, then prepare whole wheat flour using the full seed pulverizing of hammer slice type Cyclone mill,
It is mixed uniformly, standby；
(2) using torsion during 15s before the peak torque time of gluten peak value instrument mensure whole wheat flour, peak torque, peak torque
Moment of torsion during 15s after square and peak torque；Run gluten peak value instrument software, input corresponding sample ID, input sample moisture
Afterwards, click on software to start, first by the cacl of 0.5mol/l2Be added in the mixing bowl of instrument, add sample, after by instrument lid
Son closes, and instrument automatically begins to test；
(3) the gluten peak value instrument parameter correlation analysiss of whole wheat flour: 50 that above-mentioned steps (2) are recorded with gluten peak value instrument
Whole wheat flour data, carries out correlation analysiss with the index of quality of flour, and result shows the gluten peak value instrument parameter of 50 whole wheat flour
There are significance or pole significance dependency relation with the index of quality of flour.
2. Fast Evaluation wheat quality according to claim 1 method it is characterised in that: the survey described in step (2)
Surely it is to add the cacl2 of 8.5g whole wheat flour sample and 9.5ml0.5mol/l, using 14% as moisture radix, input sample water
After point, software provides the amount of the sample weight that need to weigh and the cacl2 of 0.5mol/l that need to weigh automatically；Then, click on software to open
Begin, first the cacl2 of 0.5mol/l is added in the mixing bowl of instrument, adds sample, after instrument lid is closed, instrument from
Dynamic start to test, after experiment terminates, record data and collection of illustrative plates.
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| CN106442134A (en) * | 2016-10-10 | 2017-02-22 | 河南工业大学 | Simple stretch testing method for tenacity of wheat flour |
| CN109006264B (en) * | 2018-06-17 | 2023-04-25 | 河北省农林科学院旱作农业研究所 | Dry-hot air resistant identification method for new wheat variety and special temperature control shed |
| CN113466288B (en) * | 2021-07-09 | 2023-03-21 | 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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| AU749847B2 (en) * | 1997-07-07 | 2002-07-04 | Nisshin Flour Milling Inc. | 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 |
| CN2526845Y (en) * | 2001-09-09 | 2002-12-18 | 李浪 | Flour quality tester |
| WO2009148369A1 (en) * | 2008-06-04 | 2009-12-10 | Perten Instruments Inc | A method of and apparatus for measuring viscous and elastic properties of a gluten-containing substance |
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