Analysis Of Wheat Flour Quality In Milling System And Research On The Plan Of Bread Flour Mixed In Flourmill

Bread flour is becoming a new development point and consumable tendency in the coming years. Bread flour hold a large part of flour market. However, there is a big gap between China and developed countries, especially few researches were focused on flour quality and material selection. Investigations were conducted in 15 Chinese bread flour on sale to assess their general quality index, protein quality index, starch quality index, rheological quality index and bread quality index, correlation analysis and principal component analysis were applied to obtain the main indexe. Furthermore, the main indexes would be analysed with factor analysis to get the key indexes. At the same time, we get 50 kinds of flour in milling road to setting-out their quality and rate of flow. Factor analysis, principal component analysis and cluster analysis were applied to obtain the norm bread flour. Test and verify them through the key indexes and inquire into the quality of these mixed flour. The main results showed as follows:1. There is a significantly difference between these 15 kinds of bread flour on sale, especially in water content, ash content, gluten index, SIG, amylose content, falling number, degree of softening, energy, bread adhesiveness, bread chewiness. We can conclusion that b value, lactic acid SRC, stability time, farinograph quality number, energy, resistance, extensibility, maximum resistance, dough hardness, dough gumminess, dough chewiness, dough resilience, bread hardness, bread gumminess, bread chewiness, the score of bread volume have a big influence on bread flour quality.2. There is a small coefficient of variation among water content, L value, beginning of gelatinization, water absorption, especially in L value. Comparatively, ash, protein content, gluten content, gluten index, a value, b value, sedimentation value, the falling number, maximum viscosity, breakdown, setback, development time, stability, degree of softening, farinograph quality number, fermentation time have a big coefficient of variation, especially in ash content. On the basis of factor analysis, we can get that the key indexes which influence the quality of bread flour most are ash content, L value, a value, beginning of gelatinization, maximum viscosity, breakdown, setback.According to the data of flour in milling road, we can know that 3B, 1~3M, DF, D, 1S which have good flour quality may be suitable for bread flour. Comparatively, 4~6M, 1B, 4B, 5B, 2S, P, T have a bad flour quality may be not suitable for bread flour. According to the data of the flour in milling road, we can conclusion that fore and middle milling road is the best place for bread flour.3. On the basis of the cluster analysis, we can assort the flour in milling road into six kinds, The character of the second kind of flour, ash content and water absorption are in a low level, gluten content and index, stability time, degree of softening are in a medium level, L value,viscosity value are in a high level;the character of the third kind of flour, ash content, protein content, gluten index, a value, b value, beginning of gelatinization, water absorption are in a medium level, gluten content, L value, viscosity value are in a high level, sedimentation value, development time, stability, farinograph quality number are in the highest level, the degree of softening is in a low level; the character of the fifth kind of flour, ash content, protein content, water absorption are in a low level,viscosity value is in the lowest level, gluten content, a value, b value, development time, stability, farinograph quality number are in the medium level, gluten index, L value, sedimentation value, beginning of gelatinization, degree of softening are in a high level. A comprehensive view is that the second, third and fifth kind of flour can be bread flour through different mixed.Furthermore, there are three kinds of mixed plan: the first plan is mixed by the third kind of flour, which occupy 54 percent in the whole flour in milling road; the second plan is mixed by the third and the fifth kind of flour, which occupy 64 percent in the whole flour in milling road; the third plan is mixed by the second,third and fifth kind of flour, which occupy 69 percent in the whole road.4. Compare to the bread flour on sale, we know that L value, gluten index, stability time, farinograph quality number and energy are beyond the range of bread flour; gluten content, water absorption and Bread volume are below the range of bread flour. According to series of analysis, we can inform that these three kinds of mixed flour have similar quality. On the basis of farinograph property and extensible property we know that the second plan which be made up by the third and the fifth kind of flour is the best for bread flour.