Study Of Online Combination Of Medium-strength Special Wheat Flour

Steam-bread, noodle and dumpling are the main foods in china,such foods aremade by medium-strength wheat flour and which is in a dominant position in themarket. The main product in Jiangsu Province is medium-strengh wheat,and Jiangsuis rich in this kind of wheat resource. Using this wheat to produce those three kinds ofspecial flour by analyze the difference of each batch of route and get the combination ofthose three special flour at the same time.By annlyze physio-chemical and rheological properties of steam-bread flour, getthe main facors that affecting the sensory evaluation,such as ash, protein, wet gluten,SDS sedimentation value, formation time, stretch area,as well as extensibility; and thebasic properties of steam-bread is:0.5-0.6%ash, protein10.2-12.7%,25.9-30.3%ofwet gluten, SDS sedimentation value of52-76ml, falling number of323-412s, theformation time is2.6-6.88min,stable time4.6-7.8min,and FQN is54to74.By annlyze physio-chemical and rheological properties of noodle flour, get themain facors that affecting the sensory evaluation,such as ash, protein, wet gluten,SDSsedimentation value, stability time, degree of softening, FQN and stretching area; andthe basic properties of noodle flour is:0.47-0.59%ash, protein9.8-11.6%, wet gluten28-32.2%, falling number of295-397s, the formation time is2.7-5.5min, stable timeis3.5-6.6min,45-83ml of the SDS sedimentation value, with FQN from47to81.By annlyze physio-chemical and rheological properties of dumpling flour, get themain facors that affecting the sensory evaluation,such as sedimentation value, wetgluten, falling number, FQN, extensibility, maximum resistance, ash, protein andwhitenesse; and the basic properties ofdumpling flour is:0.35-0.56%ash,9.1-12.0%ofprotein, whiteness is72-81%,26.3-33.1%of wet gluten, falling number is318-440s,the formation time is2.7-5.5min, stable time is4.2-11min, FQN is from54to92.Annlyzing the range properties of steam-bread flour, noodle flour and dumplingflour, and the difference of each batch of route, then combinate the route to get thesteam-bread flour:1B₁,1B₂,2B₁,2B₂,2T,D₁^S,D₁^X,D₂,1MC^S,1MC^X,1MF₁^S,1MF₁^X,6M^S,6M^X,with the rate of28.5%; noodle flour:1T,4B₁,4B₂,D₃,1MF₂^S,1MF₂^X,2MF₁^S,2MF₁^X,2MF₂^S,2MF₂^X,5M^S,5M^X,7M,8M,9M,with the rate of20.81%; dumpling flour:3B₁,3B₂,DF,2MCS,2MCX,3MS,3MX,4MS,4MX, with the rate of24.51%; and the rate of all thosethree special flour is73.82%;According to the sensory evalution and annlyze the correlation of different batchof route,and get such result: Correlative coefficients between physio-chemistry and rheologyindexes of flour from different batch of route is obvious, and also the special flour canachieve good eating quality. This test improved the production process of wheat flour on a certain basis.Reduce the distribution program,staff,warehousing after a reasonable combination ofthe route to special flour,while reducing the phenomenon of wasting resources,andwith perfect applicability.