Study On Methods For Evaluating Quality In Flour

Benzoyl Preoxide (BPO) plays a very important role in the improvement of quality of wheat flour. Because it not only has a very obvious effect on the chroma of flour, but also has influence on some internal quality of flour, e.g. gluten. In order to learn the effects of the BPO on flour, the relationship between the content of BPO in flour and the flour quality including the gluten and the whiteness has been determined. The results indicated that BPO has an apparent influence on whiteness, but has no an apparent influence on gluten of flour. A new method is developed to determinate the content of BPO added in wheat flour. The scanner is used to collect the images of BPO's complex and the hue of the image is identified by a self-developed software. It is showed from the results that the RGB value is well correlated with BPO content. The new method can reduce the cost and time consumed in BPO determination in comparison with the conventional methods. A similar method is also developed to determinate the processing degree of wheat flour. The results of the experiment showed that the RGB value is well correlated with flour's chroma. The new method also can reduce the cost and time consumed and improves the exactitude in the determination of processing degree in comparison with the conventional methods.