Quality Control of Wheat, Rye, & Barley Grains and Products
Wheat, barley, and rye, while similar cereal grains in terms of appearance, have diverse uses in food products and ingredients. From their applications in breadmaking, to brewing, to bouillon production, and beyond, these grains, grown all over the world, have specific measurable quality standards. From a miller’s perspective, milling efficiency and grain size play a significant role in judging the quality of raw grains. Elsewhere in the food processing chain, measurable properties like moisture, protein, ash, and others, can be payment criteria for food & feed ingredients companies. KPM Analytics offers solutions to analyze soil extracts, verify the quality of wheat, barley, & rye grains, and to examine flours.
Moisture and Compositional Analysis
Most wheat, barley, and rye parameters can be measured quickly and easily with the help of near-infrared spectroscopy technology with minimal sample preparation.
Prevention of excess moisture leading to bacteria or mold growth, quality control, brand protection
At-Line, In-Line, Lab
Compliance with standards/regulations, consumer satisfaction, quality control, brand protection
At-Line, In-Line, Lab
To determine feed value, quality control
Incoming products, lab
Functional and Rheological Analysis
While wheat flour is quite common in baked goods, barley and rye flour can also be blended along with other flours to produce muffins, breads, pastries, doughs, and other baked products. With the help of Mixolab 2, producers can develop product profiles on their recipes to ensure their products meet brand expectations for important dough properties.
The amount of water that any flour can absorb increases with high levels of protein, damaged starch (particle size) or pentosans. It is very simple to measure water absorption directly using the Mixolab 2.
This often occurs when starch damage or pentosan levels are too high and the protein levels are too low. Sticky dough causes process machine problems when dividing and pressing tortillas. Measure starch with the SDmatic 2, and protein levels with the SpectraStar XT-F NIR Analyzer.
Dough consistency changes during mixing, reflecting the formation of the gluten network. For any given level of hydration, the consistency of the dough represents its firmness. This depends, on the quantity and quality of the proteins, the level of starch damage, and the pentosans. Mixing consistency may be measured during mixing or after rolling. It is also possible to individually measure the factors responsible for consistency: proteins, damaged starch, and pentosans.
After baking, the starch will tend to partially recrystallize. This phenomenon is called retrogradation and explains why the products become hard (stale). The beginning of retrogradation is very easily measured with the Mixolab 2. Damaged starch has the effect of reducing the speed of retrogradation, it is measured with the SDmatic 2.
Nutrient Analysis of Soil Extracts
Like most grains, wheat, barley, and rye thrive in sunny growing locations with adequate moisture. Managing important soil quality parameters is vital for a successful harvest, but not at the cost of unnecessarily spending too much on fertilizer. Soil analysis technologies from KPM can quickly and easily measure soil for important nutritional parameters.
Nutrient Analysis of Agricultural Soil Extracts
Analyzing soil extracts can provide valuable information about nutrient levels and other important factors that impact plant growth and productivity. The SmartChem® Wet Chemistry Analyzer and the FUTURA Continuous Flow Analyzer offer a reliable and efficient solution for agrochemical testing, allowing farmers and researchers to make informed decisions about crop management and help improve agricultural practices.