Correlation between Wheat Processing Technology and Wheat Flour Quality

The correlation between wheat processing technology and wheat flour quality The quality of wheat flour includes food quality, nutritional quality and so on. Its food quality is divided into baking quality, cooking quality, etc. It is evaluated by the appearance, color, texture, texture, texture, smoothness, texture, elasticity, toughness, viscosity, odor and other quality indicators of food.
Wheat Flour Eating Quality In general, the main factor influencing the taste and texture of wheat flour is the quality of the raw material itself. At the same time, the processing technology has a certain influence on it. The processing technology can control the thickness of wheat flour, and the fineness contains the problem of damaged starch content. Sometimes, there are problems with some flour mill products, such as sticky hair, shrinking after cooling, and darkening of noodles after cooling. There are many reasons for this phenomenon. One of the reasons is the high grain size of wheat flour and the high level of damaged starch. The fact that the fineness of the wheat flour is too fine and the damage to the starch is too high is caused by unreasonable process. The effects of starch damage include: the ability of the dough to absorb water increases, while the ability to hold water decreases; the sensitivity to enzymes increases, and it is easily decomposed into dextrins. Factors that affect starch damage include raw materials, wheat flour thickness and so on.
The modern milling process has a distinctive layering and stripping characteristics. It generally emphasizes vertical flow direction and light research subdivision. The flours of each system come from different parts of the wheat endosperm, and basically can express the composition and properties of each part of the endosperm. Based on this theory, this study used multiple online sampling to determine protein, starch, and related properties to determine the distribution of protein and starch content and quality in all parts of the endosperm. Food production of wheat flour provides a theoretical basis.
1. Protein and quantity of protein and wet gluten content of domestic medium-gluten wheat and mixed high-gluten wheat were highest with the outermost mill powders (IV Bc and VB, respectively) (21.15%, 45.91% and 14.22%, 44.65, respectively). %), the lowest content is IS or 1 Mc, the highest is the lowest nearly 2 times. In the powder system, the IV Bc and VB powders are the powders closest to the skin and the aleurone layer, and the IS and 1 Mc powders are the powders closest to the central part of the endosperm. This shows that in the wheat endosperm, the protein content of the most proximal to the cortex is the highest, and the protein content of the innermost part of the wheat endosperm is the lowest. From the table, we can also see that the flour protein distribution of other systems, from the outer layer to the inner layer (IIIB, II B, IB) content decreased one by one, the heart grinding system also has a higher protein content closer to the cortex.
2, dough rheological properties (1) water absorption. The test results showed that for the water absorption rate, the test samples of both wheat mill and heart grinding systems increased trend by lane. The highest values ​​appeared in the last heart grinding system (7, 8M and 6M). The reason for this is that the closer to the cortex, the higher the protein content of the sample and the higher the water absorption capacity; and the other reason is that the damage is higher in the starch content and also results in higher water absorption.
(2) dough formation time and stabilization time. From the analysis of average dough formation time and stability time, the mean time for the formation of the domestic medium-gluten wheat ground paper mill system was 5.28 min, the average of the stabilization time was 8.6 min, and the mixed high-gluten wheat was 6.09 and 9.91 min, respectively; The mean time for the formation of heart-milled and slag-milling systems in medium-gluten wheat was 2.25 min, with an average of 5.40 min for the stable time, and 3.97 and 7.59 min for the mixed high-gluten wheat. From this it can be seen that the overall evaluation of the flour system is better than that of the heart and slag mill systems. The lowest formation time of domestic medium-gluten wheat appeared in IB, and the stabilization time of 1M and 1T was also shorter. Both the IB and 1M powders come from the center of the endosperm. This shows that the protein content of the flour is low and the quality is not ideal. In the system with high formation time and stabilization time, domestic medium-gluten wheat appeared in the Zhonghou Road skin-grinding system (IIIB, IVB), and mixed high-gluten wheat appeared in the Zhonghou Road skin-grinding system (IIIB, IVB) and rescreening system. Anterior heart-grinding system, and the maximum appeared at IIIB, IV, which indicates that the endosperm of wheat near the outer layer not only has a higher protein content, but also has better dough properties.
(3) Weakness. The skin grinding system is closer to the cortex, and the weakening degree of the heart grinding system is more complicated. (4) Tensile test results. From the analysis of the tensile curve, the average area of ​​the tensile curve of the domestic medium-gluten wheat derrick grinding system is 85 cm2, the average value of the tensile resistance is 231.4 EU, the average value of the elongation is 189.4 mm, the average value of the stretching ratio is 1.80, and the mixing height is high. The indexes of gluten wheat were 116. 1 cm, 236.9 EU, 212 mm and 1.14, respectively; the average area of ​​the tensile curve of the domestic gluten wheat heart-grinding system was 62cm2, and the average value of the tensile resistance was 278.2 EU. 132.9 mm, the average stretch ratio is 2.6, while the indicators of mixed high-gluten wheat are 77cm2, 230 EU, 172.3 mm and 1.3, respectively. On the whole, the average area of ​​the tensile curve and the elongation of the high-gluten wheat's skin-grinding and heart-grinding systems were higher than that of the domestic medium-gluten wheat.
From the data of each system, the comprehensive evaluation of the tensile results of the two sets of samples has good results at IIIB, which is consistent with the results of the determination of silt quality; from the distribution of the comprehensive evaluation data of each system, the grinding system IB There is a trend of increasing track by road to IIIB, and the heart grinding system tends to weaken one by one.
3. Starch distribution and gelatinization characteristics Starch content, amylose content, and pasting properties in wheat starch have a great influence on the quality of noodle products. Studies have shown that the starch content, amylose content and gelatinization characteristics of wheat endosperm are mainly related to wheat varieties, planting environment and other factors. The authors determined the content of starch and amylose in different parts of wheat endosperm and its gelatinization characteristics, aiming to understand whether the distribution of amylose content in wheat endosperm and the gelatinization characteristics are regular.
4. Starch and amylose distribution of the mill system B-IVB, their total starch content and amylose content are gradually decreasing trend; in the heart grinding system, the total starch and amylose of lM-8M powder The content also has a decreasing trend. In the whole powder road, IV and 8M powder is the closest part to the wheat cortex, and its amylose content is the lowest. Therefore, it can be inferred that in the wheat endosperm, the closer to the cortex, the lower the content of amylose. The linear correlation analysis of the above results showed that the results of skin-grinding and heart-grinding were all significant, indicating that the distribution of starch and amylose content in the wheat endosperm has certain regularity.
5. Gelatinization The gelatinization temperature of wheat starch is below 63°C, which is consistent with the previous research results. The viscosity of each system sample is not the same, there are major differences. In the ground-grinding system, the viscosity values ​​of IB, IIB, and IV show a trend of decreasing one by one, and the viscosity of IIIB powder has a higher value. On the whole, the viscosity value of the whole powder mill sample has a certain downward trend. The same analysis was performed on the heart grinding system. IM coarse powder had the highest viscosity value, 7 and 8M powder had the lowest viscosity, and IM-8M powder had the tendency of decreasing viscosity. By performing regression analysis on the above results, the linear correlation is significant. Therefore, it is inferred that in the wheat endosperm, the closer to the cortex, the smaller the viscosity value.
6, the flour rate and flour quality flour milling process can be artificially controlled, different flour rate will show different quality characteristics. In this test, the flour of each system was obtained on the production line, and the wheat bran and the secondary powder were powdered several times. The powder was distributed according to the flow of each system in order. The mixed powder ratio was 50%, 55%, 60%, and 65%. , 70%, 72%, 74%, 76%, 78%, 80%, 85% of each sample.
With the increase of flour yield, the increase of the water absorption of the dough is more obvious because with the increase of the powder extraction rate, the content of outer endosperm (post-system powder) in the sample increases, the protein content also increases, and the natural water absorption rate increases; The starch content of the powder in the posterior system is also high, which also increases the water absorption of the dough.
It can be seen that the formation time of the dough and the quality index of the silt have a tendency to increase with the increase of the flour yield rate, and the degree of weakening is the opposite. In terms of stabilization time, when the powder extraction rate is 50% to 70%, the stabilization time decreases with the increase of the powder extraction rate, but there is the highest peak near 75%, and there is no obvious regularity except at a peak near 75%. .
In the tensile test, the tensile resistance and the maximum tensile resistance of the dough tend to decrease with the increase of the powder extraction rate, but the elongation is opposite, but this trend is not obvious. The stretching ratio tends to decrease with the increase of the powder extraction rate, but there is a clear peak near the powder extraction rate of 75%. This phenomenon needs further study.
In the processing of flour, a test is still required to test the content of magnetic metal in the flour. This test has a standard “GB/T 5509—2008 Cereals and Oils Test, Determination of Powdered Magnetic Metals,” when the tester has a project. Generally measured by the instrument, almost no manual measurement, when it comes to instrument measurement must mention: magnetic metal detector. It is a special instrument for testing the content of magnetic metal in powdered foods developed according to the latest national standard GB/T 5509-2008. The instrument is simple to operate, easy to use, in quality supervision, flour processing, grain storage and transportation, purchase and sales, scientific research, etc. Departments are widely used.

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