The whiteness of wheat flour is an important indicator to measure the quality of flour, and is an important criterion for the classification of flour. The average flour whiteness of the main wheat varieties in China is 74.8, and the whiteness of flour sold in the market generally reaches 80 or more before it is easily recognized. In order to meet people's demand for high-white flour and improve the market competitiveness of flour products, almost all domestic flour companies have used benzoyl peroxide brightening agents to bleach the flour, and many of the flours still have serious whitening agents. Excessive standards. Research shows that long-term bleaching of benzoyl peroxide can cause serious harm to the human body. The whiteness analysis of flour was carried out. The characteristics of kernel hardness, starch gelatinization characteristics and dough kneading characteristics of high-whiteness wheat germplasm with a whiteness value of over 80 were analyzed. The storage time and carotenoid content of flour were preliminarily discussed. The effect on the whiteness of flour is to excavate wheat germplasm with high whiteness and high quality flour, and to cultivate high-yield medium-strong gluten wheat varieties. Flour whiteness measurement instruments generally choose smart whiteness tester, which is an instrument popular with the majority of testers.
Flour whiteness determination method, weigh 200g of each sample, refer to the method of infiltration of wheat grain, according to the type of grain hardness with a certain amount of deionized water infiltration for 18h, soft wheat and mixed wheat adjust water content to 14.000^-14.500, hard The quality wheat adjusts the water content to 15.000^-15.500, uses the milling powder, the powder rate is about 6000, and then passes the 80 mesh sieve, and the powder is mixed and placed in a sealed plastic bag in a cool place. The measurement was carried out using a topographer's Smart Whiteness Tester. Each sample was repeated twice. The difference between the two values ​​was not more than 0.5.
The test results of the Smart Whiteness Tester showed that after the powder was stored at room temperature for 3 months, the whiteness of some types of powder was slightly higher than that just after grinding, while there was no change in some types of powder but there was also The whiteness of some varieties was slightly smaller than that at the time of grinding, but the difference was not significant at all. The variation of whiteness value ranged from 2.35% to 2.4800 (ie, the range of decrease was. ^ }2.3500. For 0^-2.4800), it means that the storage time of the powder alone will not be greatly increased and the whiteness of the powder will be prolonged. This is one of the reasons why many powder companies have added powdered whitening agents to powders.
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