Quality Analysis And Evaluation Of Xiaoyan22

Guanzhong region of shannxi Province is the main production of wheat, its quality status has great influence of Shannxi Province. In order to understand the wheat quality of wheat grown in Guanzhong area in recent years, 53 samples taken in 9 countries or districts of three cities were tested and analyzed systematically from the grain quality, milling quality, starch and starch amylase quality and rheological properties. Then 145 samples from the year of 2012 to 2014 were tested and analyzed completely. The results shows that:(1)All samples of wheat bulk density above 750g/L,meet the requirements of grade 3.The grain protein content, flour protein content,sedimentation value, wet gluten content is higher of Xiaoyan 22 in 2014.(2)In 53 samples of Xiaoyan 22, about 88% of the grain protein content above 14.0%, about 52.0% of the wheats’ wet gluten content above 32.0%, and about 96.0% of the wheats’ falling number above 300 s.About 13.6% of Xiaoyan22’s stable time above 3 minutes, which meet the requirment of noodles’ with wheat’s industry standards.(3)Weinan’s Xiaoyan 22 has the high ash content, and it has high number of flour color L* and yellow value of b*.Xianyan22 collected from Xianyang has better opaque parameter.Xianyan22 collected from Baoji has higher wheat grain’s TKW and bulk density, so it has obvious advantages of output. And it’s grain protein content, flour protein content, sedimentation value, wet gluten content all are high, protein quality is good, but its flour extraction rate is low and tensile parameters relatively poor.(4)The samples from Guanzhong area of Shannxi province has a significant increase in grain’s TKW, unit weight, ash content, grain protein content, falling number and the water absorption of flour.And it has a significant decrease in flour color L*, wet gluten content, tensile length, tensile resistance, the maximum tensile resistance and tensile energy.(5)Compared with 2013, samples of Xiaoyan22 has no significant change in grain color L*, initial pasting temperature, breakdown number, the dough formation time, stable time, weakening degree, FQN number in 2014. But grain’s TKW, unit weight and grain’s hardness has a significant higher than 2013 and 2012.That shows wheat yield has a slight increase in Guanzhong region of Shannxi province. The grain protein content was significantly higher than the previous two year, but wet gluten content was significantly lower than the previous 2 year, that shows Xiaoyan22 in Guanzhong in 2014 lack of wheat thews, and protein quality reduced.Falling number, peak viscosity, setback number in 2014 has significantly higher number than in 2013. The dough water absorption in 2014 higher than in 2012 and 2013.