Studying the impact of local wheat varieties on finished product quality

Аннотация

This study investigates the impact of local wheat varieties on the quality of the final product by analyzing key physicochemical properties. Laboratory tests were conducted to assess wheat samples based on test weight (775 g/L), moisture content (9.9%), gluten quality (98) and quantity (29%), transparency (55%), and impurity level (1.36%). The results classified the analyzed wheat as first-grade flour, indicating its suitability for high-quality product manufacturing. Understanding the influence of these parameters is crucial for optimizing flour processing and improving end-product characteristics. Keywords: Local wheat varieties, flour quality, gluten content, moisture level, impurities, end-product characteristics. particularly critical for baking quality, affecting dough Introduction: Wheat is one of the most important elasticity, fermentation properties, and final texture. staple crops worldwide, playing a crucial role in food High-quality wheat must also meet standard moisture security and industrial processing. The quality of wheat and impurity levels to ensure consistency and efficiency directly influences the characteristics of the final in milling and production. product, including flour, bread, pasta, and other wheat- based goods. Understanding the impact of local wheat In this study, a first-grade wheat variety was analyzed varieties on finished product quality is essential for to determine its physicochemical characteristics and optimizing milling processes and improving food potential impact on final product quality. Laboratory production standards. tests assessed key parameters, including: The physicochemical properties of wheat, such as test • Test weight (Natura): 775 g/L weight, moisture content, gluten quality and quantity, • Moisture content: 9.9% transparency, and impurity level, significantly • Gluten quality and quantity: 98 (quality), 29% determine its classification and suitability for industrial (quantity) applications. Gluten strength and quantity are American Journal of Applied Science and Technology 31 https://theusajournals.com/index.php/ajast American Journal of Applied Science and Technology (ISSN: 2771-2745) • Transparency: 55% method at 105°C for 3 hours, following the ISO 712 standard. Maintaining proper moisture levels is crucial • Impurity level: 1.36% for flour stability and milling efficiency. OBJECTIVES OF THE STUDY 3. Gluten Quality and Quantity Determination This research aims to: • Gluten quantity was measured using the ✓ Evaluate the physicochemical properties of locally Glutomatic system, where wet gluten was extracted grown wheat varieties. and weighed. ✓ Analyze the impact of moisture content, gluten • Gluten quality was assessed using a gluten strength, and impurities on flour quality. index tester, providing insights into dough elasticity ✓ Assess the classification of wheat based on industry and baking properties. standards for product suitability. 4. Transparency Test. Wheat transparency was ✓ Provide insights for optimizing wheat selection and evaluated using an optical analyzer, where light processing techniques in flour production. transmission through the wheat sample was measured. ✓ By addressing these objectives, this study A transparency level of 55% indicates moderate kernel contributes to the scientific understanding of purity. wheat quality assessment and its role in producing 5. Impurity Level Measurement. Foreign matter and high-standard finished products. impurities were analyzed using mechanical sieving and MATERIALS AND METHODS aspiration techniques, with impurity levels quantified as 1.36%. Materials. For this study, locally grown first-grade wheat was analyzed to determine its physicochemical 6. Flour Milling and Processing. After initial quality properties and its impact on the quality of the final assessments, the wheat was milled using a laboratory- product. The wheat samples were collected from a scale roller mill, simulating industrial flour processing. regional agricultural source and stored under The resulting flour was subjected to additional testing controlled conditions to prevent external to evaluate its suitability for various food products. contamination or moisture loss. The following 7. Statistical Analysis. All measurements were parameters were measured: performed in triplicate, and results were expressed as ✓ Test weight (Natura): 775 g/L mean ± standard deviation. Statistical analysis was conducted using one-way ANOVA, with a significance ✓ Moisture content: 9.9% level set at p < 0.05 to determine the impact of wheat ✓ Gluten quality and quantity: 98 (quality), 29% quality parameters on final product characteristics. (quantity) This methodological approach ensures reliable, ✓ Transparency: 55% reproducible results that can be used for further ✓ Impurity level: 1.36% optimization of wheat selection and processing techniques. Methods. The study was conducted in a controlled laboratory setting, following standardized analytic