SU826231A1 - Method of determining wheat gluten content - Google Patents

Description

The invention relates to the study of the properties of wheat grain and its processed products, namely, the technique for determining the amount of gluten in wheat grain and wheat flour, and can be used at plant breeding stations, research laboratories, testing laboratories, grain receiving stations and etc. A known method for determining the amount of wheat gluten during its mechanized laundering includes grinding the grain, kneading the dough, washing the dough from the dough for a fixed time of the gluten sample and weighing it l. There is a known method of implementation, for example, when a sample of gluten is mechanically laundered on a domestic IOC-1 device, of gluten for a fixed time, which is set according to the alarm clock. This method eliminates the error arising from the subjective assessment of the complete washing of starch, however, for a fixed time of mechanized washing of gluten, in principle, the time interval is the longest of the intervals sufficient for washing of gluten when determining its quantity in different grains. As a result, the possibility of reducing the time of washing of gluten is limited, and the duration of determining the amount of gluten remains long and does not meet modern requirements. The purpose of this is to reduce the duration of the determination of the amount of wheat gluten. The goal is achieved by the fact that in the method of determining the amount of wheat gluten, including grinding the npofei grain, kneading the dough, mechanized washing out of the dough for a fixed time sample of gluten and weighing it, the washing time of gluten sets a longer time to form gluten and less time

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the weight required for washing gluten is determined for its complete washing, and the amount of gluten is calculated by a statistically measured ratio between the amount of gluten and its yield.

The time spent washing gluten from dough is 1 times the time it takes to form it.

As a result, the time period of the mechanized washing of the casting changes, which is carried out within the new limits that differ from the limit inherent in the known method. At the same time, the duration of determining the amount of gluten is reduced by essentially reducing the fixed time of the mechanized washing of gluten to values within the limits ensuring a stable gluten release (due to a sharp decrease in the intensity of leaching of starch after forming from the gluten dough), and calculating the required amount: gluten by its statistically averaged ratio with the release of gluten at the time of mechanization ovannogo laundering charges.

The expediency of taking the time of washing out gluten from dough is 1.5-3.0 times longer than the time it takes to form gluten, because if the ratio is less than 1.5, this leads to a decrease in the stability of the release of gluten and unacceptable errors when determining the amount of gluten. An increase in the ratio of more than 3 ° C is undesirable because of the increase in the time taken to determine the amount of gluten without significantly reducing the error.

In order to improve the accuracy of determining the amount of gluten, it is advisable to statistically average the ratio of the amount of gluten and the yield of gluten to be estimated by regression, and the required amount of gluten should be calculated using the formula

with.,

where KI is the amount of gluten,%;

Qu - gluten yield when taken

time of laundering,% | O) - dimensionless size; -t - constant parameters determined by the results of statistical averaging,%. In addition, a statistical averaging of the ratio of the quantity

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gluten and blood pressure oc; yiuecr- is independently for two or more intervals depending on the output of the peyquone. This also makes it possible to improve the accuracy of determining the amount of gluten by better accounting for the characteristics of wheat gluten samples, depending on its yield, since the latter is associated with both the quantity and quality of gluten proteins.

The drawing shows the curve of the dependence of the dough-gluten yield on the washing time.

It follows from the graph that with increasing washing time t, the intensity of leaching of starch from dough-gluten does not remain constant. This can be judged by the change in the tangent of the angle of inclination to the time axis (abscissa axis) of the dependence of the test-gluten yield on the washing time. For the period from the start of laundering) to the formation of a durable elastic protein complex from the dough, i.e. prior to the formation of gluten (at the time of Cf), the intensity and intensity of starch is relatively constant and relatively large in size (section 1-2 on the curve). Upon further laundering, a transition period is observed, which is characterized by a continuous decrease in the intensity of leaching of starch (section 2-3). At the end of the transition period, the leaching rate of starch is maintained at about the same level and, depending on the properties of the gluten sample (section 3-5), Point 5 on the curve corresponds to a fixed time, Cs, sufficient to completely wash the gluten sample when determining the amount of gluten (.) In a known manner . Point 4 on Kokrivoy corresponds to a fixed time C, during which the gluten is washed. Fixed time L laundering take

of the condition SfL blCExample. Grinding samples of wheat grain is carried out in accordance with the requirements of the standard method (GOST 13580, 1-68). Water is added to the sample of ground grain (meal), the dough is kneaded, and after 2 minutes of extraction, a sample of gluten from the dough is mechanically washed.

When determining the amount of gluten in a known manner, each sample of gluten is washed, as needed, for a fixed time of 25 minutes, and then the washed samples are weighed. In determining the amount

The proposed gluten free spcx: dosing the washing of gluten samples from dough is stopped after С 1О min, i.e. before the moment (t 25 min) of reaching the gluten sample laundering and later than the time point Tf, the formation of gluten, which, depending on the quality of the gluten, varies from Cf 3.5 to 5 min. At the same time, the time of washing T in relation to the time of forming 4 gluten 2.0-2.9. The yield of gluten H / jj obtained with the received time of washing (C 10 min) is taken as the mass of the gluten sample and, after recalculating the yield to percentages, calculate the amount of Kpeikina Kc%, K / f + + 1.8, which is given by the regression equation, obtained from the statistical averaging of the ratio between the amount of pork when determined by the standard method and the release of gluten with a fixed time (T 10 min) of the mechanized washing of gluten 52 wheat grain samples.

These glucose determinations for four of the wheat grain samples tested in three ways are shown in the table.

As can be seen from the table, reducing the time to determine the amount of kpeikovina does not cause a change in the index of this indicator. The discrepancies between the parallel definitions of the amount of gluten in accordance with the proposed method do not exceed 0.5%,

In other experiments, the grains are ground to a more dispersed state than provided by the standard. In this case, the washing of gluten from the dough is stopped 7.5 minutes after the start of the laundering. As a result, the duration of determining the amount of gluten is further reduced compared with the data in the table.

In all experiments, mechanized laundering of gluten is carried out during the first 5 minutes at a frequency of movement of the working element of the mechanism 95 / min, and with further laundering it increases the frequency to 125 / min.

 The use of the proposed method for determining the amount of pork provides a reduction in the time of mechanized washing of a sample of gluten, which significantly reduces the duration of determining the amount of gluten. 82 of the breach of rmu a 1, Method for determining the amount of wheat gluten during its mechanized laundering, including grinding the grain, kneading the dough, washing the sample out of the dough for a fixed time of the gluten sample and weighing it, characterized in that it has a shortening chain determining the amount of gluten, the time of washing set more time for the formation of gluten and less time required for its full washing, determine the yield 1% by weight of the washed gluten, and the amount of gluten calculate They are based on a statistically averaged ratio between the amount of gluten and its yield. 2. The method according to claim 1, wherein the washing time of gluten from the dough is 1.5 times the time it takes to form it. Sources of information taken into account in the examination 1. P. B. Avdus and others. Determining the quality of grain, flour and cereals. Kolos, M., 1976, c: no-Ill, fig. 39

About T /

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Claims (2)

Claim 1. A method for determining the amount of wheat gluten during mechanized washing, including grinding the grain, kneading the dough, washing the gluten sample from the dough for a fixed time and weighing it, characterized in that, in order to reduce the duration of determining the amount of gluten, the washing time is set longer the time of formation of gluten and less time required for complete washing, determine the yield by weight of the washed gluten, and the amount of gluten is calculated by statistically dnennomu relation between the amount of gluten and its output. 2. The method according to π. 1, with the fact that the time for washing the gluten from the dough is 1.5-43 times longer than the time of its formation. 19 Sources of information taken into account in the examination 1. Avdus P. B. et al. Determination of the quality of grain, flour and cereal. 'Ear', M., 1976, s *. 110-111, fig. 39.