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Although the baking quality is related to other quality traits, this experiment chooses to evaluate the baking quality of the two gang contact indicators sedimentation value and drop value to analyze. Generally speaking, the greater the sedimentation value, the better the baking quality of wheat flour. The wheat wheat flour sedimentation value in China averages 24 to 27 milliliters, and the bread flour produced in foreign countries is about 60 to 80 milliliters. The sedimentation value is also related to protein, gluten content, and dough properties. In this experiment, the sedimentation value varied from 17 to 27 ml. The fall value meter is more accurate in determining the landing value.
The fall value meter found that baking values ​​between 200-300 seconds fall are ideal, less than 150 seconds, indicating that the bread core is sticky, and higher than 350 seconds indicates that the bread volume is small and the bread core is too dry. The main varieties Zhongzhe 3 and Yangmai 4 were higher than `00, which was significantly higher, indicating that the baking quality of the two varieties was poor, and the landing value of Zhemai Feihao was the lowest among the 9 varieties tested. 332 seconds, close to the ideal baking quality requirements.
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The replacement of wheat varieties has brought about an increase in yields. However, while increasing wheat production, quality has caused some contradictions with people’s living standards. For this purpose, the quality of major planting varieties needs to be comprehensively explored, and objective evaluations of their nutritional quality and processing quality are made, providing scientific basis for rational distribution of varieties, commodity production, variety improvement, and effective utilization of these varieties. The fall value meter's determination of wheat flour is an important reference for quality testing.
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