QUALITY CONTROL TESTS FOR CEREALS

A. Rice Quality
1. Alkali Test:- Degree of milling of rice indicates the percent of brown rice lost

during its milling to produce milled rice: in other words the amount of bran
produced during milling expressed as percentage of brown rice/)The degree of
milling is a measure of the extent to which the various outer layers, including the
germ, have been removed from rice very impotant parameter, for it
kernel) It is a

not only determines aesthetic appearance of rice, but also influences its
nutritional, chemical and storage properties. Specifications of degree of miling
are therefore important not only in experimental work, but also in grading for

marketing and trade.

available.
Rigrous Laboratory tests for determining degree of milling of rice are

But these are generally too elaborate and complicated for routine testing for
grading and marketing.Visual examination is still relied upon for the latter
purpose. Clearly there is a need for simpler test for this purpose.

The basis of alkali degradation test for rice quality determination is that there is
difference in rate or patern of reaction of various rice constituents towards alkali

the rice Kernels immersed in a concentrated alkali

It was seen that if were

solution i.e., 3-5% KOH or 2% NaOH, the endosperm in all the samples was

rapidly gelatinized, leaving the residual bran layers intact

attacked and as a

this principle.
separated skin. The following test was developed o r

A few Kernels (5-6) of rice to be tested are taken in a 5 cm diameter petridish

black sheet. The kernels are covered with 10ml of 2% NaOH and the
placed orn a

dish is covered and left undisturbed. The endosperms are rapidly attacked and

within 3-4 hours, whè, preferably after overnight

completely gelatinized
detached residual bran layers stand out very well against a nearly
standing, the
 then be
of milling can
transparent background. The approximates degree
means
determined from the nature and amount of the separated bran layers by
of a score card.

E 10 6
PLaTE 1. ta) At ddaion tert for appramate dmot rice. Photograph ahowing
gelatinkada oeedoperm ia 2, NaoH tiahr), leaving che residuai bran aa a
aratedkin «learly vible against the degradd endoperm- The niumerals identify the
d o theaamplei (b)Tiolation orbran tisuefrom rice or difercnt dm. (indicated) by
laRica025ewgaked with
gaatoPPered t t nbo
occasional shaking in 10 ml.or 2% NaOH ina
oenight.
Na, moning ihe slighily viscops mediuni contaioing
inurd endoieriniwas shaken and drawn of ihe bran skins were washed twice
withdistled waiar and tbensuspended in waterina Petri dish: The difluscd bits of natter
visbl in lthe díshe arei part of the gclatinized endosperm thas remained.

Table Classification of Rice according to d.m.

Observation from Alkali Test Degree of Designation

1. Bran Skin one whole: or intact leaf like skin,

Milling, %
0-2 Un milled rice
with some additional slightly disorganized
skin, germ more than one 1 mm diameter.

2. Main skin full but slightly

damaged;
subsidiary skin quite disorganized, germ 2-4 Undermilled rice
about 1 mm diameter.
3. Main skin disorganized, splitting and 4 6
thinning of subsidiary strands, Lightly Milled
germ like a pin rice
head.

4. No compact skin, germ like a needle point. 6-8

Reasonably well
milled
5. A few faint strands of fibers or nil, germ like 8 10 Well milled rice
a needle point.
2. Amylographic characteristics of rice flour
Brabender viscoamylograph measures and records apparent viscosity, when
temperature is [email protected]°C per minutes from 30°C to 95°C, holding it at 95°C
for 20 minutes, and then cooling to 50°C@ 1.5°C per minute. Amylographic
viscosity varies with particle size and damaged starch content. So, particle size
of rice flour must be kept constant. In a typical procedure, 50g of rice flouris
dispersed in 300ml of water for 1.5 minutes in a waring blender at low speed, and
then additional 150ml of water is used to facilitate the transfer of the adhering
flour from the blender into amylograph bowl. Then the slury was heated from
30°C to 95°c @ 1.5°C/min, maintained at 95°C for 20 min, and then cooled from
95°C to 50°C1.5°C/min. The viscosity changes during the heating, cooking
and cooling cycle were traced on a graph paper, and were studied. Data of

interest are peak viscosity, final viscosity on cooking at 95°C and viscosity on

cooling to 50°C. From these 3 values, breakdown, setback and consistency may
be calculated. Breakdown is the decreases in viscosity (in BU) during cooking at

95C: setback is viscosity when cooled to 50°C minus peak viscosity; and
consistency is viscosity when cooled to 50°C minus final cooking viscosity at
95°C. Peak viscosity is affected by many factors such as aging, protein content,
and amalyse content. The relationship of peak vkscosity and protein contents is -

ve, due to suppression of gelatinization. Final viscosity at 95°C, viscosity on

cooling to 50°C, setback and consistency are all +vely related to Amylose

content.

Anylograni ofmillkdnics
ialvilcoityai95 CCMscos
 B. Wheat Quality
1. Amylograph
The early oven stage is neglected, yet important phase of the bread making

process. During this phase, swelling, gelatinization and liquification of starch

takes place. These changes affect considerably the grain and texture of bread

crumb, crust colour, shelf life and freshness retention of baked product.

The Amylogrpah is a torsion viscometer that provides a continuous record of

changes in viscosity of starch as the temperature is raised at a constant rate of

about 1.5°C pe> minute. The instrument consists of a cylindrical stainless steel
bowl that holds a suspension of 100g of föur in 460 ml of a phosphate citrate
buffer (pH 5.3). The bowl is rotated at 75 rpm in an electrically heated air bath by
a synchronous motor, which also operates the recording and temperature control
device. The stainless steel arm that dips into bowl is connected to a pen, that
records changes in viscosity of flour suspension in a bowl. Depending upon
viscosity of heated suspension, a torque is exerted on steel arm and is recorded
on scale (0 to 1000 BU). Viscosity of slurry is recorded as temperature rises from
30 to 95°C. Amylograph is used widely to study geletinization characteristics of
various starches, to predict baking performancè of rye flour and to detect
excessive amount of flours from sprouted grains. Cereal flours has 2 starches
hydroiyzing enzymes in them i.e., a-amylase and B-amylase. a-amylase is
present i very small quantities in sound grains, but in synthesized abundantly
when grain germinates. B-amylase is normally present in considerable amounts
in normal wheat flour and increases only moderately
during germination. So,
sprouted grains or rain damaged grains, whenever present, causes reduction in
peak viscosity of amylographic curve as high-a and B-amylase activity causes
thinning of starch; Also, a-amylases from various sources vary substantially in
the thermolability. Malt and bacterial a-amylase are relatively thermostable and
exe:t nucn greater affect on amylograph characteristics heatdo
them liable a-
heat liable a
amylase from fungal source. So, Amylographic curve can tell 'us abOut levels of

a-amylase activity along with source of a-amylase.

2. Peleshenke Value:- It is a physico-chemical test, which measures length

of time (in minutes), in which a dough ball made from wheat meal, water and

yeast disintegrates after it is placed in water Dough balls made from stronger
flours remain intact for a long time, while those from weak flours disintegrate
rapidly. This test is very sensitive to even slight change in procedure. Such
changes are easily encountered in a procedure involving kneading dough in a
mortar with an arbitrarily chosen amount of yeast suspension and shaping the
dough ball in the palm of the hand. Therefore, this method is further standardized
to remove variations in results. Best results for peleshenke value have been
found with samples ground in a micro-willey mill to pass a 20 mesh sieve, mixed
to a point of minimum mobility (at a consistency of 800-850 BU) on a farinograph,
equipped with a microbowl. The dough were made into balls by rounding with cut
off bottom of a test tube (20 mm internal diameter and 18 mm height) around a
small nail interested in the centre of a Jar lid (48 mm diameter). As dough with

long meal fermentation times are affected by factors unrelated to strength

(insufficient supply of fermentables), the doughs were supplemented with 5%
sucrose. Then dough balls are fermented in an accurately controlled temperature
cabinet and the time required for disintegration of dough is recorded. Higher is
the time required for disintegration of c'ough ball i.e., Higher is the Peleshenke
value, stronger is the flour i.e., flour has higher protein content. This time varies

from less than 30 minutes for very week wheats to more than 400 minute for the

strongest wheat. The Peleshenke value is influenced by both the quantity and

quality of gluten

3. Sedimentation Value- This test was developed by Zeleny in 1947 for

estimating quality of small samples of wheat. Coarsely ground wheat is sifted to

remove most of the bran, and a weighed portion of the crude white flour is
suspended in water and treated.with lactic acid in a graduated cylinder. The
 5
volume of sediments (principally swollen gluten and occluded starch) after
minute standing time is the sedimentation value. This value varies from about 5

for ven weak wheat to 70 for very strong wheat. Sedimentation value is affected
by both quantity and quality of gluten. Sedimentation test requires much less time
than the dough ball test, and because it is most objective, is preferred test for

flour quality evaluation.

4. Falling Number: Falling number test is an very simple and quick test for
determination of a-amylase activity in the wheat flour. The falling number is the
time in seconds required to stir and to allow a specified viscometer stirrer to fall a
fixed distance through hot aqueous flour
a
suspension being liquefied by
enzymes. In falling number test, 7 g of flour is suspended in tube in 25ml of

buffer and then tube is inserted in

assembly. The
slurry is heated to 60°C and in
stirred for 60 seconds, before stirrer falls under its own
weight through the slurry.
So higher is the
viscosity of slurry, higher will be the falling number. However, if
the wheat has high
a-amylase activity, as in case of sprouted wheat, the a-
amylases cause thinning of starch by converting starch to dextrins
resulting into
decreased viscosity of starch suspension and hence low falling number. A good
quality bread flour must have
fHling
a
a
number of 200-300 However, if faling
number is more than 300, it means that flour is deficient in
a-amylase activity and
thus must be
supplemented with
a-amylases enzyme to make good uality
bread. On the other hand, if the
falling number is less than 150, it means that
flour has high
a-amylases activity, which results into thin and slack
results in too open textured bread. dough which

5. Chopin Alveograh:- It is load

extension meter, which mixes and
a

dough under standardized conditions and stretch it until it shapes

load versus ruptures and a curve of
elonagation is recorded From the curve, resistance
to
extensibility, and energy needed to rupture the deformation,
are dough computed.
 TE ALBoCRA PIM wITH 1«sET AT TUr Lers SiuowLNd CLOEDE
INFAT.DDorGu.

The alvecgraph consits of three parts: mixers, bubble blower, and a recording
manometer. The procedure involves using air pressure to blow a bubble from a

disc of a flour-water-salt dough. The bubble is expanded to the breaking point

and the recording manometer, which is operated hydraulically, records a curve
from 3 basic measurements (average of testing 8 dough discs) are taken:

i) Distance (in mm) that dough stretches before it ruptures

Resistance to stretching at peek height (reflects dough stability)

ii) And the area of curve

In typical procedure, 51.8 ml of salt solution (25 g per litre of solution), is mixed
with 100 g of flour (with 14% Moisture Content). This corresponds to 51.4% water

addition, irrespective of water absorption of flour. Then test pieces are partly
shaped and incubated at controlled temperature and R.H. After 20 minutes

dough pieces are reshaped and then stretching is done immediately after the
final shaping.

Alveograph is helpful in explaining gas retention power of dough and hence

bread making properties of flour.

A serious limitation of alveograph is that is uses a fixed water absorption level

This is satisfactory with weak flours, but gives erratic results with strong wheats
of high water absorption.
 and
6. Ash:- Objective of milling is to separate endosperm from bran and germ

subsequently, to reduce endosperm particles to flavour, The efficiency of

tests.
separation of bran from endosperm can be measured by several empirical
Since the mineral content of the bran is about 20 tinnes that of the endosperm,
the
ash test fundamentally indicates the purity of the flour or efficiency of
has
separation of bran and germ from the rest of the wheat kernel. The ash test
assumed greater-importance in the milling trade then any other test for the

control of the milling operation.

7. Protein Content:- Analysis of organic N2 is of great importance to ereate

chemists as an indirect measure of protein content. The relationship between

crude protein content and bread making potentiat is so well established that

sufficiently reliable indicator of

today protein content is generally accepted as a

physicochemical properties of wheat flour to maintain protein's positicn as

commercial market criterion of quality supplementary to grade standards.

are
Basically all the property of dough eg, extensibility, elasticity, gas retention
contributed by protein. Protein can be easily estimated by determining Na by
Kjeldahl method and multiplying Na contentwith a factor 5.7,

8. Gluten Content:- Gluten content is also used as an estimate of protein

content. For this, wheat flour is made into a dough, and the dough is aliowed to
rest for sometime. Then starch is washed away from dough by gentle washing of
it. Finally. gluten is obtained as rubbery mass. which coniains 80% of totai flour

proteinsThe dry gluten contains 75-85% of proteins. depending upon

elfectiveness of washing. In addition, gluten contains 8-i6% lipids. Occluded
sterch makes up the remaining part of dry matter. Gluten is composed of 2 types
of proteins i.e. glutenins and gliadins. Wheat flour has unique properties, which
enabies us io make bread from it. Bread baking properties of wheat flour are
attributable to unique viscoelastic behavior of gluten.lt is the gluten structure,
vch holds the dough together, makes for elasticity and ensibility of dough,
iiinally for gas retention during íermentation_ Giuten e:nmation has severai
 ball
advantages over Kjeldahl method. The physical properties of cohesive gluten
can be tested by an experienced grader. Large differences in protein quality of
various varieties or advanced stages of deterioration in storage., which cannot be
detected by Kjeldahl test, are brought out by simple test of washing out a gluten
ball. However gluten estimation has some limitations too:
It is not precise, as some gluten away washed among during washing.
) Gluten can be easily washed from flour, but cannot be from wheat,
consequently it is of limited value in plant breeding programmes.
i) The test is not suited to large scale routine determinations.

9. Colour:- The colour of the flour, or more precisely the lightness of flour, may

be assessed visually by PEKAR SLICK TEST. A quantity of flour, 10-15 g, is

flattened on a giass plate to a thickness of 0.5 cm. A standard flour is treated in
same manner and placed into contact with the experimental sample so that the
differences can be observed at the time of demarcation.

Quantification is based on measurement by instrument that determine

reflectance of flour or flour pastes. The Kent-jones and Martin flour grader has
been widely used for quantitative estimation of colour of flour. The instrument
measures the reflectance of slurry, usually 30 g of flour with 50 ml water. Results
are expressed on an empirical scale, from-5 to 18, and denoted as grade
colour figure (GCF) or colour grade; The lower values corresponds to a lighter
and bright flour. The instrument measures reflectance at 530nm. Though the
Kent Jones and Martin flour colour grades measures only one colour attribute, it
can also be used as estimate of bran content of flour, as brightness or dulliness

i.e., colour grade is related to flour extraction rate.

10. Maltose Value:- It is the measure of amounts of reducing sugar,

expressed as mg of maltose for 10 g of flour, formed after autolyzing a buffered
(pH 4.7) flour suspension for 1 hour at 30°C. This test measures the combined

activity of a-amylase and B-armylase, as well as susceptibility of mechanically

damaged starch granules to amylolytic action. Maltose value test primariy
determines the amylolytic activity of enzymes, as a & B-amylase break down the

starch to lower carbohydrates i.e.. glucose, maitose and dextrins. So more is the

maltose value, higher will be a & p-amylase activity of flour, at the same time,
these a & B amalyse can not act upon native starch granules, they can only act

upon gelatinized starch or damaged starch. As flour slurry is incubated at 30°C,

ro starch gelatinization takes place. So, these enzymes have only one substrate
i.e, damaged starch to act upon to produce maltose. So, high maltose value,
also means that damaged starch of the flour is high. However, damaged starch
content can be controlled by controlling the milling parameters of wheat.

When wheat is milled into flour, a portion of wheat starch becomes mechanically

modified as a consequences of the grinding action of milling rolls. These

granules thus physically altered have been referred to as damaged or available
starch. The harder is the wheat, higher will be damaged starch content, and
hence high maltose vaiue. Damaged starch affects water absorption, viscoelastic
properties of dough, sugar production, loaf volume & crumb tenderness.

However, excessive damaged starch may be detrimental as it can damage

mechanical properties of dough and impair loaf vodume.

12. Various Tests for Evaluating Wheat Flour Quality

i) Physical Tests:- Cleailiness, Soundness, Purity, General Condition,
Density, Hectoliter Weight, Kernel Hardness.
ii) Milling Tests:- Flour Extraction Rate,
ii) Chemical Tests:- Moisture Content, Ash, Gluten, Protein
iv) Physical Dough Testing: Brabender Farinograph, Mixograph,
Extensigraph, Alvograph, Amylograph
v) Physico-chemical Test Maltose value, Falling Number Test,
Peleshenke value, Sedimentation value
vi Baking Properties: Loaf Volume, Internal Loaf Characteristics,
Handling Properties, Mixing Characteristics
 13. Quality Parameters ofwheat for different types ofproducts
Parameter Bread Biscuitss Cakes Chapatti Macaroni
1. Wheat Class Hard Wheat HW-SW mix SW& HWv MW HW
2. Water Absorption, % High Low Very low Very high Low
60-65% 50-54%] 44-48% 65-75%
Farinograph
3. Ash, % 0.40-0.50 0.36-0.40% 029-0.33%| 0.7-0.9% 0.45-0.50
Benzoyl Peroxide, None Chlorine to
| 4. Bleaching & Maturing Agents pH 4.8
CIO3, KBrOs
5. Colour Creamy White Creamy White creamish light yellow
6. Enzyme Activity
Amylograph (BU) 450-600 700-800
Maltose (mg) 300-360 200-250
7. Proteins
Quantity, % 11.5 13.0% 9-10 % 5.5-7.5% 9-11% 11.5-13.5%
Peak Development time 6-8 min 2-3 min 1-1.5 5-7 min
Stability, minimum min. 9 min 1-3min 1-1.5 5-7 min
Extensibility medium low low high
medium low low low
Elasticity
8. Damaged Starch Low as possible low as possible low high
Not Known not known
9. Amylograph Viscositly