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Module 5 - Flour > 4 - Quality testing of wheat and flour > Flashcards

4 - Quality testing of wheat and flour Flashcards

1
Q

What is the most important reason for testing wheat at intake

A

To ensure it is of the correct grade or variety and as specified in the contract

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2
Q

What type of damage is picked up from a visual inspection

A

Ergot
Excessive shrivelled grain

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3
Q

What property of wheat does overheating affect

A

Gluten quality

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4
Q

What is the laboratory method for determining screening content in wheat

A

Sieve over a slatted screen

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5
Q

Label a sample contamination diagram

A
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6
Q

What tests can be carried out by NIR

A

Moisture
Hard/soft
protein

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7
Q

What is the typical range for wheat moisture content as a % in the uk

A

13-15%

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8
Q

In the gluten washing test, what is the significance of the gluten not readily forming into a ball

A

Gluten protein damaged by drying

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9
Q

What is protein quality measured by

A

Glutomatic

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10
Q

What is protein quality affected by

A

Wheat variety
Overheating

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11
Q

Compared with soft wheat, hard wheat has what characteristics

A

Good extraction
Produces high starch damage flour

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12
Q

What is the hardness value range expected for hard third country wheat

A

75+

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13
Q

How is hagberg falling number measured

A

This test is used to find the alpha amylase levels of the sample. It can be measured using NIR, but this way is more accurate.
The sample taken on intake is ground, then 7g is taken from it and suspended by shaking it with 25ml of water in a standard tube.
The tube with the suspension in it is then put into the Hagberg Falling Number apparatus where it is agitated by a plunger for 55s whilst being heated in a water bath at 100’CC.
The viscosity of the paste is measured by recording the time taken for the plunger to fall a measured distance through the mixture.
The results are expressed as the Falling Number figure which is the time taken for the plunger to pass through the paste plus the initial period whilst it was agitated and heated.
If the number is less than 150, the alpha amylase activity is high, if it is 200-250 it is moderate, if it is more than 300 then it is low

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14
Q

T/F at harvest, the acceptable level of alpha amylase activity is high

A

False

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15
Q

You have been given a sample of flour that has been tested and found to have a low hagberg fallin number, when baked up what effect will this have on finished loaf

A

Dark crust colour
Decreased volume

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16
Q

T/F Given 2 samples of the same variety of wheat, the one with the highest specific weight would be expected to produce a higher extraction on the mill

A

True

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17
Q

Which of the following three tests are a measure of wheat protein quality and variety identification

A

Gluten wash
Hardness
SDS

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18
Q

T/F Mycotoxins are poisons produced by insects

A

False - they’re produced by fungi

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19
Q

You are in the wheat intake lab and have been asked to test a sample of wheat for mycotoxins, what test method is used

A

Lateral Flow Device

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20
Q

What is the mycotoxin EU regulatory limit for unprocessed cereals for DON

A

1250

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21
Q

What is the unit of measure used for mycotoxins in EU regulatory limits

A

Parts per billion

22
Q

What is the rapid test for flour protein determination

23
Q

What 3 factors of the mill directly affect finished flour protein

A

Grist
Conditioning
Mill settings

24
Q

What rapid test is used to quickly establish moisture content

25
What is the reference test for moisture
Oven test
26
What is flour purity a measure of
Whiteness/brightness of flour Bran content in flour
27
Why is flour purity an important measure
Control maximum extraction Purity affects appearance of bread products Purity adversely affects baking quality
28
What factors affect flour purity
Variety of wheat Poor flour purity can be associated with high levels of contamination by sooty moulds and other late diseases Choice of wheats in the grist Whether the wheat has been cleaned and conditioned correctly Overgrinding on the break rolls can produce excessive bran powder Poor purification will result in poor stock being sent to head reduction rolls Poor grinding on head reduction rolls allows good stock to pass down mill and be mixed with branny stocks Holes in covers on various dressing machines allow branny particles to contaminate flour Hectolitre weight which reflects ratio of bran to endosperm
29
Which colour test makes use of the l,a,b scale
Tristimulus
30
What is a visual non quantitative test for flour purity
Pekar
31
Label a brabender farinogram
32
Describe arrival time
Time taken from the start of water addition, or the start of 'B' on the chart, to the time when any part of the curve first crosses the reference line, or the start of 'C' on the chart. It is a measure of the rate at which water is taken up by the flour, the more water a flour can absorb at a defined consistency, the greater the yield for the dough. It is measured to the nearest half-minute
33
Which 2 tests are reference tests for protein quality
Zeleny SDS
34
Which 2 tests are reference tests for hardness
Single Kernel Characteristics Sternvert test
35
Select the reference test for protein in the UK
Dumas
36
Describe the standard reference method used for protein determination in the UK
Standard reference method for protein content in the UK is the Dumas method Involves combusting the flour at 1000'C with oxygen The oxides of carbon, hydrogen and nirtogen are swept by helium as a carrier to a reducing catalyst and a series of scrubbers The gas mixture then passes onto a thermal conductivity detector for nitrogen detection Result of the nitrogen detector can be converted to protein content for sample
37
What is the reference method for specific weight
Kern chondrometer
38
Describe the reference method for measuring specific weight
Reference method for measuring specific weight is the Kern method, which uses a kern chondrometer A chondrometer is a vertical cylindrical mechanism with 2 compartments. The bottom compartment is of a known volume and the upper compartment is of a larger volume, and they are divded by a slide with a plunger on top. The upper compartment is filled with grain so that when the slide is removed, the grain will fall into the lower compartment of known capacity. The slide is reinserted and excess grain above the slide is discarded, the grain in the lower compartment is then weighed, giving a weight for a known volume of grain.
39
Select the reference test for protein that is used for calibrating the NIR machine
Dumas
40
What machines measure flour particle size
Malern, coulter, granulometer
41
Label the 2 brabender extensogram images
42
Which analysis and methods are used to test batters/steam treated flours
Rapid visco analyser Brabender amylograph Brookfield viscometer Flow cup
43
The rapid visco analyser (RVA) measures flour ... activity and ...
amylase Starch pasting quality and heat treatment effects
44
The brabender amylograph measures ... behaviour and provides an estimate of low levels of ...
Amylase Pasting
45
For both brookfield and flow cup test, what characteristic is being tested
Viscosity
46
What does the AOAC method test
Dietary fibre
47
What does a ceralpha kit measure
Alpha-amylase
48
What does a chittick test measure
Sodium bicarbonate in household flour
49
What does the fibre test for animal feed measure
Crude fibre content
50
What makes flour a complex ingredient
Moisture varies depending on wheats conditioned moisture and climatic conditions during milling Sugars vary and like enzyme levels, are dependent upon harvest conditions and wheat type The starch:protein ratio is relevant to wheat variety and level of extraction Fibre is mainly affected by extraction - brown and wholemeal flours have higher fibre levels than lower extraction white flours Vitamins are present in all flours Mineral matter varies with efficiency of wheat cleaning and extraction

Module 5 - Flour (9 decks)

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