Evaluation of Wheat Quality During Wheat Processing
Evaluation of Wheat Quality During Wheat Processing
Before the production of special wheat flour, it is necessary to conduct a comprehensive quality measurement of the raw wheat and conduct experimental flour milling and food preparation evaluation to provide a scientific basis for wheat blending.
Wheat quality directly affects the finished product quality of wheat flour processing, and its evaluation mainly includes:
(1) Wheat grain quality. Including thousand-grain weight, test weight, keratin rate, hardness, etc. Wheat grain quality is closely related to milling quality and edible quality, especially milling quality such as flour yield, flour ash content, and whiteness.
(2) The protein quality of wheat. Include protein quantity and quality. Protein quantity refers to protein content and gluten quantity, and protein quality indicators include sedimentation value, gluten index, Bersink constant, etc.
(3) Starch properties and amylase activity of wheat grains. More than 75% of the wheat endosperm is starch, and the edible quality of flour is largely affected by starch gelatinization characteristics and amylase activity. The evaluation of starch characteristics is mainly based on the viscosity curve and the content of damaged starch. The evaluation of amylase activity generally uses falling number. Determination.
(4) Rheological properties of dough. Including silty properties, tensile properties, etc.
(5) The quality of pasta food production. Food preparation evaluation is the most direct method to test the quality of wheat.