Study On Effect Of Heat-Moisture Treatment Upon Processing Quality Of Hard Wheat

With the greater enhancing of living standard of domestic people, the consumption of bread with high quality and instant noodles is increasing. The same main materials of them are hard wheat. Bread with high quality is based on its high protein quality, and instant noodle with some hard wheat flour has a better flavor. Nowadays, most material hard wheat used in domestic name brand bread with high quality and instant noodles is imported. The uniformity of domestic hard wheat quality and processing quality is not steady that makes corresponding factory limited the use of domestic hard wheat or even used the imported hard wheat instead.Wheat protein is one of the most important factors of the wheat flour processing quality. The domestic breeders have been breeding hard wheat with high gluten varieties in recent years. Unfortunately, most of them have high quantity protein but without high quality. And only the hard wheat with high quantity and quality protein can be the material of bread with high quality. It is traditionally believed that the wheat protein's quantity and quality is attributed to the heredity and the growth environment. However, it has been found that heat treatment upon hard wheat after harvest can meliorate the protein's quantity and quality.A new method of heat-moisture to meliorate the processing quality of hard wheat is studied in this paper. The effects of three factors which are moisture content of sample, treating temperature and treating time on the characteristics of processing quality are analyzed here. And the relationship between the treatment situation and the processing quality was built up. The determination of the best situation of the heat-moisture used to meliorate the processing quality of hard wheat maximally provides the theory base and reference method to meliorate the protein's quantity and quality with heat-moisture treatment.Research result shows:...