Study On The Changing Law And Mechanism Of Processing Quality Of Wheat During Controlled Atmosphere Storage

This subject takes high-gluten?Xinong585?,medium-gluten?Zhoumai22?and low-gluten?Yumai49-198?wheat as the research objects,and sets three different storage methods?nitrogen gas storage,carbon dioxide Modified atmosphere storage and conventional storage?,put the sample bag in a constant temperature and humidity box at 25?for one year.By comparing the changes of wheat quality indicators under different storage conditions,the impact of different storage methods on wheat quality,as well as the differences and advantages and disadvantages of the three storage methods,provide a theoretical basis for the application of modified atmosphere storage wheat.The main conclusions are as follows:1.The variation rules of wheat grain characteristics and wheat primary processing quality indicators show that conventional storage wheat is not dominant in the measurement results of wheat grain and wheat primary processing quality indicators.The results of the index measurement are as follows:Before and after storage,the decrease in moisture content was maintained at 0.1%-0.8%,and the change was not significant.For the maintenance of wheat gluten water absorption:CO₂ atmosphere storage>nitrogen atmosphere storage>conventional storage,But all are greater than 180%,suitable for continued storage.The thousand-grain weight has a very small drop,maintained at 0.6g-1.6g,different storage conditions maintain the wheat 1000-grain weight,bulk density and grain hardness values:nitrogen atmosphere storage>carbon dioxide Controlled atmosphere storage>Conventional storage;The effect of increasing sedimentation value of mid-gluten wheat is the most obvious,rising by 1.37m L,The advantages and disadvantages of different storage methods for wheat sedimentation value and flour whiteness are:carbon dioxide atmosphere storage>nitrogen atmosphere adjustment storage>conventional storage and nitrogen atmosphere adjustment storage>conventional storage>carbon dioxide atmosphere adjustment Storage;Different storage methods maintain the?-amylase activity of wheat flour:Nitrogen atmosphere storage>CO₂ atmosphere storage>Conventional storage;Different storage methods have advantages and disadvantages of wheat flour quality:Nitrogen atmosphere storage>CO₂atmosphere storage>Regular storage.2.The measurement results of wheat secondary processing quality showed that the experimental results of steamed bread specific volume,height to diameter ratio,hardness,chewiness and all showed that conventionally stored wheat was superior to modified atmosphere storage Wheat,other measured indicators showed that the modified atmosphere stored wheat is better than conventional stored wheat.The results of the different measurement indexes are as follows:Under conventional storage,the peak specific volume of steamed bread is the highest,the highest can reach 2.2,and the height-diameter ratio declines slightly,maintaining between 0.19-0.23.The advantages and disadvantages of maintaining the specific volume and height-to-diameter ratio of steamed bread:conventional storage>nitrogen-controlled storage>carbon dioxide modified storage;different storage methods have a significant effect on the hardness,elasticity and chewiness of buns?P<0.05?,and for the maintenance of the chewiness and hardness of the steamed bread:conventional storage>modified atmosphere storage,for the maintenance of the elasticity of the steamed bread:modified atmosphere storage>conventional storage;CO₂ modified atmosphere storage has no significant effect on the elasticity and chewiness of the middle gluten noodles?P>0.05?,the other storage methods have a significant effect on the noodle elasticity and chewiness?P<0.05?,the pros and cons of maintaining the hardness and chewiness of the noodles:conventional storage>modified atmosphere storage,the pros and cons of the impact on the noodle elasticity:Modified atmosphere storage>Conventional storage;Pros and cons of maintaining water absorption of noodles:Nitrogen modified atmosphere storage>CO₂modified atmosphere storage>Conventional storage;Pros and cons of noodle soup turbidity:Nitrogen modified atmosphere storage>CO₂ modified atmosphere storage>Conventional storage.The advantages and disadvantages of different storage conditions on the color maintenance of three types of wheat:nitrogen atmosphere storage>carbon dioxide atmosphere storage>conventional storage.3.The results of exploration of the mechanism of modified atmosphere storage on wheat quality show that the most likely reason for the mechanism of modified atmosphere storage on wheat quality is that modified atmosphere storage fails to effectively guarantee the change of reducing sugar and soluble sugar content of wheat,which leads to Wheat taste and quality are reduced;however,modified atmosphere storage can effectively control starch content and storage protein?gluten protein?content,nutrient protein content?albumin and globulin?,and the degree of protein and starch binding,to ensure excellent wheat processing quality.The soluble sugar content of wheat has the smallest decrease under conventional storage,maintaining at 1.3%-1.5%,Conventional storage occupies an advantage in the experimental results of wheat soluble sugar and reducing sugar content determination.The effects of storage methods on the two indexes of wheat reducing sugar and soluble sugar are the same,both are:conventional storage>CO₂atmosphere storage>nitrogen atmosphere storage;the effect of different storage conditions on wheat trace protein?albumin and globulin content?It is:conventional storage>CO₂ atmosphere storage>nitrogen atmosphere storage;the effect of different storage conditions on wheat storage proteins?gliadin and globulin?and nutrient proteins?albumin and globulin?:nitrogen atmosphere storage>CO₂ gas Storage:conventional storage;the advantages and disadvantages of different storage conditions for the maintenance of wheat protease activity are:nitrogen atmosphere storage>carbon dioxide atmosphere storage>conventional storage;the protein in wheat is gradually oxidized with time,The content of disulfide bonds in wheat protein increased the most under conventional storage,with an increase range of 2.7?mol/g-2.9?mol/g,and the highest degree of oxidation.and different storage conditions are maintained The degree of wheat protein characteristics:carbon dioxide atmosphere storage>nitrogen atmosphere storage>conventional storage;for maintaining the tightness of starch granules and protein structure in wheat endosperm:nitrogen atmosphere storage>carbon dioxide atmosphere storage>conventional atmosphere.4.Compared with conventional storage and modified atmosphere storage,conventional storage wheat occupies an advantage in the experimental results of steamed bread specific volume,height to diameter ratio,hardness,chewability and noodle hardness,chewability,and determination of soluble sugar and reducing sugar content of wheat.Decreased appearance and quality of steamed buns and noodles made of wheat after modified atmosphere storage may lead to a decline in the sensory quality of wheat products after modified atmosphere storage in the southern region;decreased soluble sugar and reducing sugar content of wheat will cause a decline in wheat nutritional quality And the decrease in the sweetness of the dough will also make the taste difference of wheat products.These experimental results provide a theoretical basis for the reason why the southern people do not like to eat modified atmosphere stored wheat.