阅读说明：本技术 一种快速检测鉴定小麦品质等级的方法 (Method for rapidly detecting and identifying quality grade of wheat ) 是由 王莉梅 李辉 马乐 吕亮杰 宿振起 刘玉平 陈希勇 赵爱菊 于 2021-07-29 设计创作，主要内容包括：本发明通过对市场上销售的大众食用的面包粉、饺子粉和普通粉的品质指标稳定时间进行检测,根据检测数据分析并总结它们的趋势特征,结合国家标准以及区域试验的品质等级划分方法形成的一种快速检测鉴定小麦品质等级的方法,该方法包括以下步骤：将研磨后的小麦粉,放入粉质仪的揉面钵中,调整吸水率参数,测定出来的阻力峰值和稳定时间数值,进行鉴定小麦品质的等级,优质小麦品质的等级包括了强筋小麦、中强筋小麦和中筋小麦,强筋小麦适于做面包粉、中强筋和中筋小麦适于做饺子粉,普通小麦适于做普通面粉。本发明为优质小麦选育和实现优质优价提供技术支撑的快速检测鉴定小麦品质等级的方法。(The invention relates to a method for rapidly detecting and identifying the quality grade of wheat, which is formed by detecting the quality index stabilization time of popular bread flour, dumpling flour and common flour sold in the market, analyzing and summarizing the trend characteristics of the bread flour, the dumpling flour and the common flour according to detection data and combining the quality grade dividing methods of national standards and regional tests, and comprises the following steps: and placing the ground wheat flour into a dough kneading bowl of a flour quality instrument, adjusting water absorption parameters, measuring resistance peak values and stability time values, and identifying the grade of the wheat quality, wherein the grade of the high-quality wheat quality comprises strong gluten wheat, medium strong gluten wheat and medium gluten wheat, the strong gluten wheat is suitable for making bread flour, the medium strong gluten wheat and the medium gluten wheat are suitable for making dumpling flour, and the common wheat is suitable for making common flour. The invention provides a method for rapidly detecting and identifying the quality grade of wheat, which provides technical support for breeding high-quality wheat and realizing high-quality and high-price.)

1. A method for rapidly detecting and identifying quality grade of wheat is characterized by comprising the following steps: and placing the ground wheat flour into a dough kneading bowl of a flour quality instrument, adjusting water absorption parameters, measuring resistance peak values and stability time values, and identifying the quality grade of the wheat, wherein the quality grade of high-quality wheat comprises strong gluten wheat, medium strong gluten wheat and medium gluten wheat, the strong gluten wheat is suitable for making bread flour, the medium strong gluten wheat and the medium gluten wheat are suitable for making dumpling flour, and the common wheat is suitable for making common flour.

2. The method as claimed in claim 1, wherein the water absorption parameter of strong gluten wheat is adjusted to 60% -62% for detection, and the water absorption parameter of medium gluten wheat is adjusted to 68% -70% for detection.

3. The method as claimed in claim 2, wherein the wheat flour has a tendency that the water absorption rate is gradually decreased, the peak resistance value is gradually increased, the stabilization time is maintained at 8 minutes or more, the quality of the wheat flour is determined to reach a strong gluten wheat grade, and the flour is suitable for making bread flour.

4. The method for rapidly detecting and identifying the quality grade of wheat as claimed in claim 2, wherein the water absorption of wheat flour is gradually increased, and when the resistance peak value is above a certain peak value, the stabilization time is reduced along with the increase of the resistance peak value; when the resistance peak value is below a certain peak value, the stability time is kept at the trend characteristic of 3-5 minutes along with the reduction of the resistance peak value, the quality of the wheat is identified to be medium gluten wheat, and the flour is suitable for being made into dumpling flour.

5. The method for rapidly detecting and identifying the quality grade of the wheat as claimed in claim 2, wherein the wheat flour is characterized by a tendency that the water absorption rate of the wheat flour is gradually increased, the resistance peak value is gradually increased, the stabilization time is gradually reduced between 1 and 5.1 minutes, and the wheat flour is suitable for being made into common flour.

Technical Field

The invention relates to the technical field of detection, in particular to a method for rapidly detecting and identifying quality grade of wheat.

Background

Along with the improvement of the living standard of people, the demand of high-quality wheat is more and more increased, and besides common flour, special flour such as dumpling flour, bread flour and the like can be refined from edible flour. The disulfide bonds in the bread flour with strong tendons can keep the three-dimensional net structure of protein under the conditions of mechanical stirring and high-temperature baking, and the prepared bread can form good organizational structure and texture, and is good in elasticity and soft in taste. The protein network structure of common flour and dumpling flour is destroyed under stirring and high temperature, and the prepared bread has poor elasticity, rough surface and rough taste. If the strong gluten flour is made into noodles or dumplings, and the noodles or the dumplings are tabletted, sliced or rolled into slices, the noodles or the dumplings are easy to shrink, thicken and thicken, are not easy to cook, have too hard mouthfeel and poor palatability. When the common flour is made into noodles or dumplings, the noodles or dumplings are easy to pull, long and thin after being cut into strips or rolled into slices, are not boiling-resistant, are easy to break and are fragile, and the biting strength is poor. The wheat with different quality types is suitable for different wheaten foods made by different making methods. At present, the high-quality wheat varieties in China mainly take medium-strength wheat suitable for making noodles and dumplings as main raw materials, are suitable for making bread, have good yield and other agronomic characters, can be applied to the serious shortage of the produced strong-strength wheat varieties, and the requirement of domestic bread flour is met by imported strong-strength wheat all the year round.

The quality testing center of the national regional test carries out quality identification on the wheat varieties participating in the regional test, the adopted main quality indexes comprise protein content, wet gluten content, stabilization time, maximum tensile resistance and tensile area, the used instruments and equipment mainly comprise a flour mill, a Kjeldahl nitrogen analyzer, a wet gluten analyzer, a flour quality instrument and a tensile instrument, 3500 g of inspection samples are needed, the needed detection time is long, and 1.5-2 days are needed for one person to detect one sample from the flour milling. In the process of wheat breeding, line selection is adopted for each generation of strains, the number of seeds after agricultural character screening is only 1000-1500 g, and the quality of the strains can not be identified by using a national region test method, so that a breeder can only know the high-quality source of the strains according to the parents of the strains, the high-quality condition and the grade of the strains can not be determined, the breeding of high-quality wheat is in an approximate 'blind selection' state, and the defect of the quality identification method becomes the bottleneck problem of the breeding of the high-quality wheat. The purchasing of high-quality wheat needs high-quality and high-price, a simple and quick detection method is the guarantee of realizing high-quality and high-price, and the lack of an instant detection method becomes an obstacle to the popularization and application of the high-quality wheat.

Disclosure of Invention

The invention provides a method for rapidly detecting and identifying the quality grade of wheat, which is a simple and rapid detection method for judging the quality grade of wheat, and provides technical support for breeding high-quality wheat and realizing high-quality and high-price by detecting the quality index stabilization time of popular bread flour, dumpling flour and common flour sold in the market, analyzing and summarizing the trend characteristics of the bread flour, the dumpling flour and the common flour according to detection data and combining the quality grade division methods of national standards and regional experiments.

The technical scheme of the invention is as follows:

a method for rapidly detecting and identifying quality grade of wheat comprises the following steps: and placing the ground wheat flour into a dough kneading bowl of a flour quality instrument, adjusting water absorption parameters, measuring resistance peak values and stability time values, and identifying the grade of the wheat quality, wherein the quality grade of high-quality wheat comprises strong gluten wheat, medium strong gluten wheat and medium gluten wheat, the strong gluten wheat is suitable for making bread flour, the medium strong gluten wheat and medium gluten wheat are suitable for making dumpling flour, and the common wheat is suitable for making common flour.

Preferably, the water absorption parameter of the strong gluten wheat is adjusted to 60% -62% for detection, and the water absorption parameter of the medium strong gluten wheat is adjusted to 68% -70% for detection.

Preferably, the water absorption of the wheat flour is gradually reduced, the resistance peak value is gradually increased, the stability time is kept in the trend characteristic of 8 minutes or more, the quality of the wheat is identified to achieve the gluten-strengthening wheat, and the flour is suitable for being made into bread flour.

Preferably, the water absorption of the wheat flour is gradually increased, and when the resistance peak value is above a certain peak value, the stabilization time is reduced along with the increase of the resistance peak value; when the resistance peak value is below a certain peak value, the stability time is kept at the trend characteristic of 3-5 minutes along with the reduction of the resistance peak value, the quality of the wheat is identified to be medium-strength and strong wheat, and the flour is suitable for being made into dumpling flour.

Preferably, the wheat flour has the trend characteristics that the water absorption rate is gradually increased, the resistance peak value is gradually reduced, and the stabilization time is gradually reduced within the range of 1-5.1 minutes, and the flour is suitable for being made into common flour.

The technology of the invention is to judge the quality grade of wheat by a simple and rapid detection method, provide technical support for high-quality wheat breeding and high-quality and high-price realization, solve the bottleneck problems in the aspects of high-quality wheat breeding, identification and popularization, and accelerate the research and application of high-quality wheat for bread in China.

Detailed Description

Numerous studies have suggested that dough stability time is one of the most important indicators of all wheat quality. The longer the dough stability time, the better the dough toughness, the greater the gluten strength, and the higher the bread score. The stable time refers to the time between two points of reaching the resistance peak value (arrival time) and leaving the resistance peak value (leaving time) when the resistance peak value (PeakResistence) of the powder quality chart band reaches 480-520 (FU) in the dough kneading process of the powder quality instrument. The resistance peak value is related to the water adding amount, the more the water adding amount is, the smaller the resistance peak value is, the less the water adding amount is, and the larger the resistance peak value is. The method uses bread flour, dumpling flour, common flour and strong gluten wheat breeder Luan 02-1 which are sold in the market and are eaten by the public as materials, detects resistance peak values and stable time under the condition of different water adding amounts, obtains a series of stable time sequences corresponding to water absorption, further deeply analyzes the index of the stable time, and comprises the following test steps and results:

1. the test instrument:

milling instrument: 150 mu m

Balance: precision of 0.01 gram

Powder quality instrument: perten MDL full-automatic miniature electronic powder instrument

2. The test steps are as follows:

2.1 grinding: peeling 40-50 g of wheat sample and grinding into flour

2.2 weighing: weighing 3.89 g of flour

2.3 determination: and (3) putting the weighed flour into a dough kneading bowl of a flour quality instrument, adjusting water absorption parameters, clicking to determine to start testing, and when the testing time is over, automatically stopping data transmission and providing a measured resistance peak value and a measured stabilization time value. And (5) cleaning the dough kneading bowl.

3. Results of the experiment

3.1 the stability time characteristics of common flours:

as the water absorption rate is reduced and the resistance peak value is increased, the stable time of the common flour is gradually reduced from 5.1 to 1.3, and the common flour shows a gradually-reduced trend characteristic shown in the table 1.

Table 1: stabilization time of common flour under different resistance peak values

3.2 bread flour and stability time characteristics of teacher Luan 02-1:

as can be seen from Table 2, the bread flour gradually decreases in water absorption and gradually increases in resistance peak, and the stability time is mostly kept in the range of 8-11 minutes, which is completely different from the stability time of common flour.

Table 2: stability time of bread flour under different resistance peak values

Teacher Luan 02-1 is a strong gluten wheat variety approved by the nation in 2007, and is used as a control variety in many high-quality wheat studies. The results of the test on the stabilization time of different resistance peaks of teacher Luan 02-1 under different water absorptions are shown in Table 3, and the stabilization time of teacher Luan 02-1 is basically kept between 13 minutes and 17 minutes, and shows the same trend characteristic as that of bread flour.

Table 3: stability time of teacher Luan 02-1 at different resistance peaks

3.3 characteristics of the stability time of the dumpling flour:

the dumpling flour was tested in the same manner and the results are shown in Table 4. When the resistance peak value of the dumpling flour is above 554.78, the stabilization time decreases as the resistance peak value increases. When the resistance peak value is below 554.78, the stable time is kept between 3.7-4.9 minutes as the resistance peak value is reduced. The stability time of dumpling flour also exhibits unique trend characteristics, unlike those of ordinary flour and bread flour.

Table 4: stability time of dumpling flour under different resistance peak value conditions

From the above analysis, it can be seen that the stability times of the bread flour, the strong gluten wheaten Luan 02-1 and the dumpling flour show their own unique trend characteristics under the condition of different resistance peak values.

According to the trend characteristics of the stable time of the strong rib powder and the medium strong rib powder, the stable time of the two ends of the resistance peak value can be detected firstly, namely the stable time of the resistance peak values of 560-type 600FU and 400-type 440FU is detected, and the quality grade is determined preliminarily, so that the detection process can be further simplified, and the detection is quicker and more efficient. The water absorption rate and the resistance peak value have a corresponding relation, the water absorption rate is increased, the resistance peak value is reduced, the water absorption rate is reduced, the resistance peak value is increased, and two values of 61% and 69% of water absorption rate can be selected for preliminary detection.

In 2016 and 2017, strong gluten wheat is screened for nearly thousands of wheat lines by selecting water absorption rate of 61% according to the trend characteristic of the stabilization time, and Jimai u68 is identified and selected to participate in national district tests by combining agronomic characters and yield performance. The stability times of Jimai U68 at different resistance peaks are shown in Table 5. When the resistance peak value of the Jimai U68 is 374.85-689.72, the stability time is kept above 11.8 minutes along with the increase of the resistance peak value, and the Jimai U68 shows the same trend characteristic as that of bread flour and master Luan 02-1.

Table 5: stabilization time of Jimai U68 under different resistance peak conditions

The detection results of the crop quality detection center tested in the national district in 2019 are shown in the table 6, and all quality indexes of Jimai U68 meet the standard of strong gluten wheat, and the grade of the Jimai U68 is strong gluten wheat.

Table 6: quality performance of Jimai U68 in national district test

A method for determining the quality characteristics and quality grades of wheat according to the trend characteristics of the stability time of the wheat under different resistance peak values is named as a stability time rapid detection method, which is also called as a Wanglimei method. By using the method, only one powder quality instrument is needed for detection, and more than 15 samples can be initially detected by one person in one day. The stabilization time method can quickly, efficiently and accurately identify the quality grade of the wheat, solve a plurality of problems which puzzle China's high-quality wheat in breeding and popularization for a long time, promote the research and application of the high-quality wheat in China to enter the stage of quick development, and change the situation that the bread flour in China depends on imported strong gluten wheat all the year round.