Improvement On Wheat Quality With Microwave Treatment

Based on the stone wheat15as the main raw material, wheat moisture and radiation timeas the target parameters were selected to do Central Composite central composite design. Thepaper was mainly researched the the effect of microwave radiation on the basic qualityindexes of wheat, rheological properties and cooking products, and connecting with the realityand the response surface optimization results, determined the best technology of microwaveprocessing parameters. The main research results were as follows:(1)The selection results of microwave technology parameter shown, in the conditions oftempering time, tempering methods and microwave power fixed, wheat moisture andmicrowave irradiation time as two major factors, according to the actual system powdertechnology and irradiated wheat temperature set two factors levels, that is, the wheat moisturebefore microwave radiation was14%,15%and16%, the microwave irradiation time was90s,120s and150s.(2)The results of the basic wheat quality index shown, compared with the withoutirradiation wheat, the wheat flour moisture, wet gluten content basically unchanged, ashcontent decreased, the white degree rised somewhat, landing numerical and damaged starchcontent increased, except began pasting temperature outside, the rest viscosity index wereobviously changed, the viscosity value, retrogradation value and crumbling value wereincrease gradually with the extension of radiation time, and the longer of irradiation time, thegreater of increasing range.(3)The results of the rheological properties shown, the microwave radiation had certaineffect to the rheological properties, radiation time less than120s than, the impact was not big,and radiation time frequency150s, effect was obvious. The results of response surfaceoptimizated show that the influence of radiation time on the flour quality significantly washigher than wheat moisture. the predicted optimal microwave processing conditions waswheat moisture16%, radiation time150s. Comprehensive on wheat temperature not over80℃and rheological properties of the consideration, microwave radiation time90s~120s is advisable.(4)The steamed bread and noodles production and sensual evaluation shown, comparedwith the without irradiation wheat, radiation time was120s, operational and awake state ofsteamed bread basic normal, radiation time too long (more than120s), steamed bread skinwould serious shrink, hematocrit smaller, the noodles browning serious, irradiation time tooshort (less than90s), steamed bread height was lower, and the structure was coarse. Theinfluence of microwave irradiation were bigger on the hematocrit, height and internalstructure of steamed bread, and the colour, apparent state and palatability of noodles,radiation time was90~120s, overall organoleptic quality were relatively normal, the cookingquality was improved in proper radiation time. The results of response surface optimizatedshown the effect of radiation time for sense score value was more than wheat moisture, thedetermined optimal conditions of microwave processing was wheat water15%, and theradiation time118s.