Influence Of Germination On Wheat Flour Quality

In this paper, the author discuss a very serious problem about the wheat germination. The wheat production and circulation. In the production and circulation of wheat, we often face the sprouted wheat. The farmers sell them difficult. And the companies do not want to acquire them. Because of the proportion of germinating wheat exceed the existing national standards. In this study,we choose the Agricultural 399 as the research object,and make the wheat germination artificially.α-amylase reflect the degree of wheat germination.Andα-amylase can be detemination of the falling value.The study was designed to mix the normal wheat with different degrees of germination wheat in different proportions(the wheat grain germination and wheat ear sprouts).Than the author studied the different between the wheat grain germination and wheat ear sprouts by determination of the falling value, gluten content, crude protein and the RVA pasting properties on the whole wheat flour.Preparation of flour by Buhler milling machine.And determinating the flour yield,ash content,damaged starch,falling value, the gluten content, protein content, RVA patting properties and silty charateristics.Than the author make a comprehensive analysis abour the influce of the germinating and sprouting on wheat quality by making the steamed bread and noodles.The main conclusions are as follows:1.α-amylase reflect the degree of wheat germination.And α- amylase can be detemination of the falling value. The study divided three stage in the wheat germination process:ecpansion(we called “Gu Pao”),Lu Bai,germination.On the normal state,the falling value is 249.0±3.0 by wheat grain germination,and the falling value is 297.0±6.0 by harvest sprouting in wheat.In the Gu Pao state,the wheat embryo bubbled but not to break open the seed coat. On the Gu Pao State,the falling value is 99.0±2.0 by wheat grain germination(reduced the percent of60.24),and the falling value is from 109.0±3.0 by harvest sprouting in wheat(r-educed the percent of 63.30).In the Lu Bai state,the wheat embryo is breaking open the seed coat,only differentiated state one to two embryos.In Lu Bai State,the falling value is 71.5±2.5 by wheat grain germination(reduced the percent of71.29),and the falling value is 81.0±2.0 by harvest sprouting in wheat(reduced the percent of 72.73).In germination State,the falling value is 62.0 by wheat grain germination and harvest sprouting in wheat(reduced the percent of 75.1 and 79.12).There are significant differences between the three states in the falling value.2.the Gu Pao state, the Lu Bai state and the germination state are line with national standards of budding grain. In this paper, the Gu Pao state belongs to germinating of wheat.And the germination state belongs to sprout grain.The Lu Bai State belongs to the transitional between the germinating and sprouting of wheat.3.The samples which mix the three germination state with the normal wheat by the two ways of germinating( wheat grain germination and harvest sprouting in wheat).Compare the mixed whole wheat flour,the falling value,consistent protein content,RVA pasting properties of starch all changes on the trend.Consider of the test interoperability,the study will choose of the grain gemination.It is more easier.4. In imitation of industrialized milling conditions. Increases the amount of grain germination,the extraction rate is decreasing,the ash content significantly lower. With the amount of Gu Pao state wheat growth,damaged starch content did not change significantly.With the amount of Lu Bai status wheat and germination state wheat growth, damaged starch content was significantly increased. This because of the wheat germination horny will gradually become silty,So the grain type irregular, skin atrophy, endosperm content decreased, and resulting in extraction rate is decreasing.The wheat Gu Pao stage,grain hardness decreases,the starch granules arrangement loose.It did not affect the damaged starch content in the milling process.Analysis of physical and chemical properties found that,with the increase of wheat germinating germination grains, wheat flour falling number,protein content,gluten content,RVA pasting properties of peak viscosity decreased significantly.5. Analysis of the influence of the steamed bread and noodles by increased the germination grain content.When the Gu Pao wheat content mixed more than 10%, Lu Bai wheat content mixed more than 5%, germinating wheat content mixed more than 1%,the steamed bread changed can be artifically perception.When the Gu Pao wheat content mixed more than 50%, Lu Bai wheat content mixed more than 20%,germinating wheat content mixed more than 5.0%,the steamed bread changed can be artifically perception.The research found that,adding different wheat germination samples in normal wheat is feasible in the production of the steamed bread and noodles. In the production of steamed bread, add bubbled state less than 10% the proportion of wheat,wheat state grin ratio less than 5%,the germination ratio of less than 1.0%of wheat state, human sensory quality of bread does not deteriorate. In theproduction of noodles,add the bubbling the proportion of 50% of wheat within the state,within the state of Lu Bai wheat 20%,less than 5.0% germination wheat state, the noodle human sensory quality does not deteriorate.In the production of steamde bread,the Gu Pao states content less than 10%,the Lu Bai state wheat less than 5%,the germination states contene less than 1.0%,the human sensory quality does not deteriorate. In the production of noodles, add the Gu Pao state wheat content less than 50%,Lu Bai state wheat less than 20%,germination wheat state less than 5.0% human sensory quality does not deteriorate of the noodle.