Study On The Wheat Kernel Quality And It's Quality Improvement In West Region Of Guanzhong Shaanxi

Good quality wheat processing belongs to system engineering, including good quality variety breeding, demonstration, quality testing and storage during commercial wheat purchase, higher price for better quality policy, and the cooperation of market and food enterprises. It is a very important and strategic task to investigate and discuss problems encountering in good quality wheat processing.Based on the samples taken from farmer's fields of Qishan county, the commercial wheat gotten from state silos in township, Xiaoyan503 gotten from their demo-fields, this paper analyzed wheat quality, varieties suitability, and discuss the quality change among them. It also studied the effect of additives on quality properties of commercial wheat flour. The results shown:1. There were many varieties in Qishan county, the main varieties cultivated in this area were Xiaoyan series.2. Xiaoyan22 was the main variety and has the largest plant area in Qishan county, it covered 15.6% of the whole, then Xiaoyan503, Wunong148, Shaannong150 and Xiaoyan54. 3. The protein content of the wheat gotten from farmer's fields was higher, the average protein content was 15.4%.4. The quality had a great change in demo-fields between 2001/2002and 2002/2003, but they were both above medium gluten with high strength, they satisfied the requirements of local noodle processing.5. Most of commercial wheat samples belong to Gradeâ…¡ according to Chinese national standard (GB1351-1999) for wheat, the rest Grade â…¢ wheat; the content of protein and wet gluten were comfortable to the requirement of GB/T17892-1999 for Grade â…¡ high strength wheat, but had lower sedimentation volume, poorer dough stability, higher softening degree and lower Evaluating value , and it could be milled into medium strength flour with high gluten.6. Commercial wheat had the same thousand-kernel weight with wheat taken from farmer's fields, however, the protein content was lower.7. The quality of the wheat gotten from demo-fields was better than that gotten from state silos: weight, protein content, hardness, sedimentation value was higher, dough stability was richer, softening degree was lower, and Evaluating value was higher.8. With vital gluten, ascorbic acid, guar gum, glucerol monostearate, a multiple additive was gotten from the results of perpendicular tests, and it could obviously improve the dough rheological characters and the noodle quality.