Apply TA.XT Texture Analyzer On The Methods Evaluating The Processing Quality Of Wheat Dough(Film)

In order to detect quality of wheat dough (film) online, compressively assort them more quickly and easily, and meet the actual needs of industrial production, 11 original wheat flour and two kinds of commercial flour were selected as materials to determine the basic indicators of the flour contents by the grain near infrared method; measure rheology of dough by farinograph; determine the texture properties by breakthrough test of the film; determine the texture properties of dough, starch gel and gluten by texture profile analysis (texture profile analysis, TPA). In this paper, the process of wheat flour as a measure with toughness and extension of breakthrough experiment were confirmed. Then analysing the correlation among three kinds of flours'detections by correlation analysis and principal component - stepwise regression analysis and highlighting the realization of texture. Finally, cluster analysis by using two different methods to evaluate texture analysis was conducted. The paper showed:(1) The amount of water, salt content, dough kneading time and proofing time can impact the toughness and extension of dough. For meeting the actual industrial production needs, we obtained process parameters of single factors, the amount of water was 50% of dry flour, salt was 2%, kneading time was 5min and the proofing time of 10min.(2) There was a certain correlation among the grain near infrared detection, farinograph and texture, water absorption by NIRS was significant correlation with the chewing of texture properties, and was very significant correlation with the adhesiveness, resilience of texture properties recovery, water content, particle size, water absorption, zeleny by NIRS, r values were 0.82, 0.78, -0.68, 0.88, 0.80 and -0.79, respectively; formation time and viscosity of texture, protein content tested by near-infrared detection were significantly correlated, and was significantly negatively correlated with sedimentation value, adhesive of texture, moisture content, particle size and water absorption by NIRS with r values 0.69, -0.73, 0.79 and 0.72, respectively; stabilization time was only significantly related with the extension and adhesion in texture properties; the degree of softening was negatively correlated with viscous, extension and adhesion, correlation coefficient was -0.70; there were significantly correlated among evaluation value, extension and moisture content, particle and water absorption. In addition, evaluation values was negatively correlated with moisture content, and the viscous tested by texture, and r values were 0.69 and 0.78, respectively. (3) In stepwise regression analysis, 14 indicators of component of wheat flour and the texture were as predictor variables into regression model stepwise regression analysis, and forecasting using principal component analysis to eliminate multicollinearity among the variables. The prediction model of water absorption, development time, stability time, degree of softening and evaluation were constructed with statistical significance (P <0.0001), in which the water absorption coefficient of determination was 0.997, nearly achieved perfect level.(4) Elasticity, cohesiveness, gumminess, chewiness and resilience of starch gel by TPA determination were related to the viscosity of the dough and there was a significant or very significant relationship. Correlation coefficient were -0.66, -0.61, -0.58, -0.67 and -0.66, respectively. Above that, dough stickiness and elasticity, cohesiveness, gumminess, chewiness and resilience of starch gel were negatively related to all, including the chewing of starch gel, recovery and sticky dough. Most of the correlation among textural properties determination of gluten and dough textural properties does not exist. Only gluten and elasticity viscosity cohesiveness of dough were negative correlation, r = -0.56 and -0.80. And the cohesion of dough and gluten viscosity was significantly negatively correlated.(5) Through cluster analysis using the different indicators for the variable texture of dough (film), it was found that two groups were more similar than 50%, and it was confirmed that texture analysis had reliability. However, there are some problems due to the sample size and experimental error which need to be solved in future.