Research On The Quality Characteristics Of Filter Flour And The Effect Of Its Flour Products

In this work, samples of different milling line (A, B, C and D): filter flour obtained fromair conveyor system (XF1&XF2), filter flour from flour post processing ventilation(XF3) andthe wheat flour processed by corresponding wheat (F) were studied by physicochemicalcharacteristics, farin qualities, pasting properties, particle size analyzer, scanning electronmicroscope(SEM), protein components content and electrophoresis analysis, the basischaracteristics of filter flour from different systems and the influence of raw material to thequality of filter flour were discussed, the results were as follows:(1)The results of main physicochemical characteristics, farinose qualities and pastingproperties showed there was significant difference between filter flour and the correspondingwheat flour. The quality characteristics of XF3were similar to that of F, while the qualitycharacteristics of XF1and XF2differed significantly from that of XF3and F. Filter flour andwheat flour of different milling line presented similar trend in their physiochemical indicatorsupside.(2)The albumin and globulin content in wheat flour and filter flour from differentsystems were similar, whereas there were great differences in gliadin and glutenin. It meantthat the increase in protein of filter flour was likely attributed to the incorporation endosperm.Wheat species exercised a different effect on the composition of the filter flour, the kinds ofHMW-GS in the soft wheat was less than that in hard wheat and middle hard wheat.(3)The particle size of XF1and XF2were smaller than that of XF3and F. SEM imagesshowed that wheat flour was composed of broken endosperm granules, some A-starch of10~25μm and bits of small starch granules, and the distribution property was very good,whereas the filter flour from air conveyor system was composed of some B-starch of2~5μmand protein matrix, which ranged closely and had a bad distribution. (4)SEM images of starch granules showed that wheat flour had a higher consumption inA-starch, XF3had more small starch granules than wheat flour, whereas XF1and XF2had ahigher consumption in small starch granules. Comprehensive considering the differenceamong starch quality properties, it can be concluded that the difference of quality propertiesbetween filter flour and wheat flour was existed not only in the protein properties, but alsostarch composition and starch properties.(5)Among the same milling line, the quality of saqima made by XF2was the best,followed by XF1, saqima made by XF3was slightly better than that made by wheat flour, butfar less than that made by XF1and XF2. Moreover, the filter flour processed by middle hardwheat was the best to make saqima compared with that processed by hard and soft wheat.