Analysis of Wheat Hardness Index
The soft and hard texture of wheat grain is an important index to evaluate wheat processing quality and edible quality. Hardness is one of the important basis for classification and pricing of wheat market at home and abroad. In the hard endosperm of wheat, the starch granules are dispersed in the protein and surrounded by it; in the comminuted endosperm of wheat, the starch granules are pressed into a polygonal shape and surrounded by fewer proteins. The hardness of wheat is determined by the binding strength between the protein matrix and the starch in the endosperm cells, with tight binding, high hardness values, loose binding, and low hardness values; the hardness characteristics are mainly controlled by wheat genetics. Before May 1, 2008, the determination of wheat keratinocyte rate was based on sensory visual inspection. It was not easy to accurately determine the actual keratinocyte rate. The measurement results were controversial and could not accurately reflect the hardness of wheat and could not meet the needs of wheat acquisition, trade, and processing. . According to reports, in 2000 Zhengzhou Commodity Exchange in order to reduce the error of the keratinocyte rate, the quality of the eight delivery warehouses organized by the quality inspection staff conducted an on-site comparison of the keratin efficiencies of eight different wheat samples. The test results varied widely, with the largest difference. Up to 22%. Since May 1, 2008, China has implemented the new "Wheat" national standard, in which the hardness of wheat is changed from the keratinocyte rate to the hardness index, and the hardness index is used instead of the keratinocyte rate and chalkiness rate as the indicators of wheat's hardness and softness. The test method changed from sensory method to instrument method. In the new standard GB/T 21304-2007, the wheat hardness index HI was measured using the crush resistance index method, determined by a wheat hardness index meter, requiring sample pretreatment, the sample, feed hardness tester and the ambient temperature are basically the same, and the moisture of the sample The control is required to be between 9% and 15%. If the moisture requirement is not met, the moisture content of the sample must be adjusted within this range before the hardness index is measured.
The hardness index measured by the wheat hardness tester indicates the wheat's resistance to mechanical comminution. The level of the obtained wheat hardness index is affected by many factors such as temperature, moisture, and the instrument itself, but the effect of moisture content is the most significant.
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