Analysis of the meaning of wheat hardness index

The soft and hard texture of wheat grain is an important index to evaluate wheat processing quality and edible quality, and it is closely related to wheat breeding and trade prices. Hardness is one of the important basis for the classification and pricing of wheat markets at home and abroad, and it is also one of the important breeding goals for breeders in various countries.
Wheat hardness is defined as the resistance to breaking the grain, which is the force required to break the grain. The texture and appearance (transparency) of wheat endosperm are two different concepts. Hardness is determined by the strength of the bond between the protein matrix and starch in the endosperm cells, and this binding strength is genetically controlled. In hard wheat, the cellular contents bind tightly. The content of starch and protein in the endosperm cell of soft wheat is similar to that of hard wheat in appearance, but the binding between protein and starch is very easy to break. The surface of starch grains of soft wheat has more molecular weight 15K Dalton protein, while hard wheat flour has little or no protein on the starch grain surface. The presence of starch granule protein physically weakens the binding strength between protein and starch. This assumption about the hardness of wheat is At present, the theoretical interpretation of grain chemistry is more accepted. The appearance (transparency) of wheat endosperm is influenced by external factors such as wheat cultivation, growth, and drying conditions, and is not hereditary. When there is an air gap in the grain, the grain appears opaque or silty due to diffraction and diffuse light. When the grain is tightly packed, there is no air gap, and the light diffracts at the air and grain boundaries and passes through the grain to form translucent vitreous. The air gap in the grain is caused by protein shrinkage and cracking during drying in the field. When the grain is dry and dehydrated, the vitreous kernel protein remains intact when it shrinks, forming a denser grain, so it is more transparent. In general, high-protein durum wheat is often vitreous, and low-protein soft wheat is often opaque. Transparency and hardness are not caused by the same fundamental factors, and the two are not always related. Sometimes, it is entirely possible that hard wheat is opaque and soft wheat is keratinous. The wheat with full-angle plasmid was moistened, and then quickly dried, the wheat turned into a powder plasmid, and the hardness of wheat before and after the experiment remained basically unchanged.
The milling quality of wheat is closely related to the grain hardness. Changes in the hardness of wheat can make great changes in the number and quality of WIP systems, the work efficiency of each device, the rate of flour output, the quality of flour, and the processing power consumption of each system in the wheat milling process. In the hard wheat endosperm, the starch granules are tightly bound to the protein matrix, and the hard wheat endosperm granules (slag) are difficult to be ground in the heart grinding system to achieve the particle size requirements, and the grinding consumes more energy, but the endosperm is easily separated from the bran. High flour extraction rate, low wheat bran star, good color and low ash content, and most of the crushing breaks along the direction of the endosperm cell wall rather than through the cell contents, resulting in the formation of larger particles with a more regular shape and fluidity. Good, convenient screening; soft wheat, on the contrary, wheat flour particles are small and irregular, rough surface, small particle size distribution and there are more small particles, soft wheat flour and its milling materials are more fluffy, compact, and poor mobility , It is easy to cause powder road blockage and poor screening efficiency. The overall performance is that when the soft wheat is processed, the total flour yield is decreased, the output is reduced, the total dynamic consumption is increased, and the operation and management are more difficult. The wheat milling process and the corresponding equipment technical parameters are usually determined according to the range of the raw material wheat hardness to be processed. The determined milling process has great limitations on the hardness adaptation range of the raw wheat. Therefore, determining the hardness of raw material wheat in advance has important technical guidance significance for the timely adjustment of the milling process and corresponding technical parameters, the determination of the wheat distribution scheme, the maintenance of the material balance of the process, the stability of production, and the improvement of production efficiency.
The method for measuring the hardness of wheat includes a keratin method, a pressure method, a grinding method, a near-infrared method, and the like.

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