CS270852B1 - Method of wheat meal quality determination by means of gluten thickness - Google Patents

Abstract

Method based on this innovation is designed for determining the quality of meal or wheat. It depends on mixing the meal with a solution of sodium chloride (table salt), making the dough to be washed on a sifter until the gluten is left which, after being split into smaller batches, is shook up and mixed with a lactic acid solution. It is then left to settle and leach. After another shaking and mixing is done, the value of turbidity, which is in an indirect ratio to the gluten power and flour quality, is thereafter read on a turbidity meter.

Description

(57) The method according to the invention is designed to determine the quality of wheat flour or wheat. It consists in mixing wheat flour with sodium chloride solution to produce a dough which is washed with water on a sieve until gluten is left, which is shaken with a lactic acid solution after being divided into smaller parts, allowed to stand and leach and after shaking again The turbidity meter reads the turbidity value, which is in inverse proportion to the strength of the gluten and the quality of the flour.

CS 270852 B2

The object of the invention is a method for determining the quality of wheat flour by means of gluten strength, in particular for the evaluation of flour for the food industry, feed shops and farmers _; manufacturing companies.

In practice, the quality of wheat flour and wheat is determined according to the applicable standards by determining the bulk density, the gluten content and its quality according to the ductility * and the elasticity. Individual indicators are determined according to different procedures. For example, methods for determining the quality of wheat are known, based on the principle of sedimentation tests, which are time-consuming and laborious. Some other methods are based on the principle of swelling in which gluten is treated with lactic acid. This method is too time consuming because only the actual swelling takes 90 minutes or more. Similarly, the method of determining the quality of flour or wheat, based on the fermentation principle of dough, is not only very time-consuming, but also inaccurate, mainly due to the use of yeast of different quality. With this method, it takes 1 to 2 hours to determine the quality of the flour or wheat. Other methods are based on the principle of wheat grain backlighting, which is based on a worker's subjective opinion. Other various methods for determining the quality of wheat grain are known which focus on the physical or chemical properties of the grains. These methods focus only on certain quality characteristics and do not express a comprehensive quality evaluation. There is not yet a known method which relatively quickly and objectively determines the quality of wheat or wheat flour.

The invention removes these disadvantages and drawbacks. Its principle is that by mixing wheat flour with sodium chloride solution, a dough is produced which is washed with water on a sieve until gluten is left, which is shaken with a lactic acid solution, left to stand and infuse and shaken again after shredding. the turbidity value, which is in an indirect ratio to the strength of the gluten and the quality of the flour, is read in the turbidity meter.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method in which, without subjective influence, the quality of the flour or wheat can be determined in a rapid and as objective manner as possible. '· R ·

An example of a method for determining the quality of a wheat flour according to the invention is as follows: A 10 g sample is taken from the wheat to be ground into flour or directly from wheat flour and placed in a mortar to which 6 ml of flour is introduced. 24 sodium chloride solution. After thorough mixing, a pasty mass is formed which is deposited on a fine sieve and washed under running water at a temperature of 17-23 ° C, preferably 18-20 ° C, for at least 15 minutes. Separated gluten remains on the sieve. To ensure perfect washing, a drop of liquid is pushed into the clean water by pressing the gluten and if the water becomes cloudy, the gluten is continued to be washed for a further 2 minutes. From the gluten obtained, the excess water is squeezed either manually or mechanically, for example between two plates. Weigh 1 g of it and divide it into a larger number of pieces for a better subsequent leaching. The gluten after separation is placed in an Erlenmeyer flask, to which 100 ml of a 0.033 solution of normal lactic acid is introduced. Shake the flask thoroughly and allow to rest for at least 5 minutes. After leaching the soluble sticky proteins, gently rotate or tilt to re-mix to obtain a uniform solution.

This is then poured into a test cup, which is inserted into the turbidity meter. The turbidity value is then read on its scale. The higher the haze value, the lower the quality of the wheat flour, since strong gluten with a higher glutenin content is less subject to peptization and less turbidity. In contrast, weak gluten has a higher gliadin content, which is easily peptizable and creates more haze.

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Claims (1)

SUBJECT OF THE INVENTION Method for determining the quality of wheat flour, characterized in that a sample of wheat flour weighing 10 g is mixed with 6 ml of 2% by weight sodium chloride solution and the dough is washed in running water at a temperature of 18 to 20 ° C for at least 15 minutes, then excess water is expelled from the dough, the dough is divided into small pieces and placed in 100 ml of 0.033 normal lactic acid, where after shaking it is left for at least 5 minutes and after further mixing the liquid is poured into a measuring cup and turbidity a turbidity value which is inversely proportional to the quality of the gluten and flour is subtracted.