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Rapid Detection Technology Study Based On Whole Wheat Flour For The Wheat Quality

Posted on:2017-01-27Degree:MasterType:Thesis
Country:ChinaCandidate:Q MaFull Text:PDF
GTID:2381330605451876Subject:Food Science and Engineering
Abstract/Summary:PDF Full Text Request
Physical and chemical,integrative rheological and gluten strength properties of whole wheat meals were measured.Wheat flours were used to measure parameters of Mixolab,GlutoPeak,Farinograph and Extenograph,and to determine the associations between whole wheat meal parameters of Mixolab or GlutoPeak and flour parameters of Physical and chemical,Farinograph and Extenograph,and to studying the reliability of predicting flour quality using these whole wheat meal parameters of Mixolab or GlutoPeak.The main contents were as follows:(1)The integrative rheological properties of fifty whole wheat meal samples were measured by Mixolab in comparison with the dough mixing,extension and comprehensive rheological properties of their corresponding flour samples which were analyzed by Farinograph,Extensograph and Mixolab,respectively.There were extremely significant correlations among Mixolab parameters of whole wheat meal samples and Farinograph,Extenograph or Mixolab parameters of flour samples.Results showed that the parameters of Farinograph or Extenograph of wheat flour could be predicted by Mixolab parameters of whole wheat meal,accounting for 57.5%-83.8%of the variation.(2)The integrative rheological properties of fifty whole wheat meal samples were measured by GlutoPeak in comparison with the dough mixing,extension and gluten properties of their corresponding flour samples which were analyzed by Farinograph,Extenograph and GlutoPeak,respectively.There were extremely significant correlations among GlutoPeak parameters of whole wheat meal samples and Farinograph,Extenograph or GlutoPeak parameters of flour samples.Results showed that the parameters of Farinograph or Extensograph of wheat flour could be predicted by Mixolab parameters of whole wheat meal,accounting for 41.6%?91.5%of the variation.(3)The feasibility of using Mixolab or GlutoPeak to rapid evaluation of wheat quality was verified.The advantages of Mixolab or GlutoPeak over Farinograph or Extensograph are evidenced through the differences in the test cycle,sample dosage and cost accounting,showing broad prospects.
Keywords/Search Tags:Whole wheat meal, Wheat flour, Mixolab, GlutoPeak, Quality
PDF Full Text Request
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