The decline in the quality of wheat flour is a problem that is often encountered in the circulation process. Therefore, in order to avoid losses, people often use various methods to preserve wheat flour. Traditional preservation methods have the disadvantages of large energy consumption, changes in flavor, texture, and even features of processed products. When wheat flour is harmed by pests, people usually use phosphine to fumigate them, and the residual problem caused by chemical fumigation is increasingly attracting people's attention. Therefore, wheat flour should not be preserved with chemical agents. The use of intelligent whiteness tester to determine the wheat flour found that with the development of modern economy and the continuous improvement of people's living standards, consumers have higher and higher requirements for food freshness, quality, and color. Therefore, it is crucial to find a method that is environmentally friendly, safe, and energy-efficient.
Five kinds of storage methods were selected to simulate the storage of wheat flour, mainly to study the effect of different storage methods on wheat flour moisture, fatty acid value and whiteness, and to provide scientific basis for the safe storage of wheat flour and the formulation of relevant technical standards and specifications. The whiteness of wheat flour is an important factor affecting consumers' purchase of goods, and a good color will enhance consumers' desire to purchase. The whiteness measuring instrument generally uses a smart whiteness measuring instrument. The increase of wheat flour whiteness during storage has a strong correlation with the activity of lipoxygenase in wheat flour. Lipoxygenase bleaches wheat flour. As can be seen from Figure 4, the whiteness of wheat flour first rises with the extension of storage time and then tends to be stable. Under the condition of adding deoxidizing agent, the whiteness of wheat flour has a greater effect and shortens the bleaching time of wheat flour, which may be related to the composition of deoxidizer. The main component of the deoxidizer used in this experiment is iron powder, which may play an important role in the conformation of lipoxygenase, and therefore accelerate the bleaching speed of wheat flour. The effect of other treatments on the whiteness of wheat flour tends to be consistent.
Through the measurement of the Smart Whiteness Tester, it was found that the two-factor variance analysis of wheat flour whiteness without storage in different storage modes showed that there was no significant difference in the effect of different storage methods on whiteness of wheat flour (P>O.05). The effect of wheat flour whiteness was significantly different (P
Five kinds of storage methods were selected to simulate the storage of wheat flour, mainly to study the effect of different storage methods on wheat flour moisture, fatty acid value and whiteness, and to provide scientific basis for the safe storage of wheat flour and the formulation of relevant technical standards and specifications. The whiteness of wheat flour is an important factor affecting consumers' purchase of goods, and a good color will enhance consumers' desire to purchase. The whiteness measuring instrument generally uses a smart whiteness measuring instrument. The increase of wheat flour whiteness during storage has a strong correlation with the activity of lipoxygenase in wheat flour. Lipoxygenase bleaches wheat flour. As can be seen from Figure 4, the whiteness of wheat flour first rises with the extension of storage time and then tends to be stable. Under the condition of adding deoxidizing agent, the whiteness of wheat flour has a greater effect and shortens the bleaching time of wheat flour, which may be related to the composition of deoxidizer. The main component of the deoxidizer used in this experiment is iron powder, which may play an important role in the conformation of lipoxygenase, and therefore accelerate the bleaching speed of wheat flour. The effect of other treatments on the whiteness of wheat flour tends to be consistent.
Through the measurement of the Smart Whiteness Tester, it was found that the two-factor variance analysis of wheat flour whiteness without storage in different storage modes showed that there was no significant difference in the effect of different storage methods on whiteness of wheat flour (P>O.05). The effect of wheat flour whiteness was significantly different (P
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