Checking the quality of grain is a mandatory stage before sending the crop to storage or export. In the conditions of highly competitive international trade, the issue of ensuring the appropriate level of raw materials is particularly relevant.
Physico-chemical, biological, consumer and technological characteristics are taken into account to determine the suitability of grain. Grain that has matured normally and has not been exposed to negative external influences has a certain shape, color, size and other indicators. In different countries, there are different standards and systems for standardizing the quality of raw materials. But international classifications are also widely used: ISO 11051: 1994, ISO 7970: 2000, CODEX STAN 199-1995.
Grain quality indicators
The quality assessment is carried out based on the results of the analysis of the indicators of the main grain and grain mass. Pest infestation, humidity, natural mass, clogging are checked. Vitreousness, freshness, absolute weight, good quality, alignment, filminess of the grain are also studied. In Ukraine, there are no general standards for all types of grain. Therefore, there is a list of requirements for everyone. For example, wheat grain quality indicators are as follows:
technological – color, moisture, taste, contamination, smell, cleanliness, etc. Checking maturity, freshness and contamination is mandatory not only for wheat, but also for all types of grain available; flour milling properties — specific gravity, glassiness, typical composition, weight of 1000 grains, evenness, nature, ash content. Such characteristics are also important when studying batches of barley, rye, and oats; baking properties — flour composition, gluten content and quality, physical parameters of dough, autolytic activity (ability of flour to form a certain amount of water-soluble substances during heating of water-flour suspension), gas-forming capacity. These are additional quality indicators that are checked as necessary at some stages of the bread cycle. With the help of the above quality indicators of wheat, its class and suitability for further processing are determined. The organoleptic method is based on the evaluation of the smell, color and taste of grain with the help of the senses.
Appearance is a sign that changes under the influence of external factors: weather, pests, improper processing. A grain with a changed color is characterized by a different chemical composition and a deformed structure. The condition of the shell is also important: damaged and half-crushed grains reduce the quality of the entire batch. Grains should be large, of the same shape, not too moist to the touch (moisture is also determined during external inspection). The presence of impurities: sand, stones, other foreign particles negatively affects the value of the harvest.
Extraneous smell can be of sorption origin (essential oil aroma, also often wormwood smell, which occurs when storage standards are violated) and decomposition (musty, malty, putrid, which is formed during certain biological processes). Grain with extraneous odors is not allowed. The reference smell of grain is the aroma of fresh straw.
The taste is evaluated when there are doubts about the smell (a foreign smell is present).
Grain quality control is a complex process that includes a combination of various factors. However, this is a very important stage, as it makes it possible to make Ukrainian grain competitive on the world market. An enterprise that adheres to international quality standards opens up many new opportunities for export.
Checking grain quality: main quality indicators
Checking the quality of grain is a mandatory stage before sending the crop to storage or export. In the conditions of highly competitive international trade, the issue of ensuring the appropriate level of raw materials is particularly relevant.
Physico-chemical, biological, consumer and technological characteristics are taken into account to determine the suitability of grain. Grain that has matured normally and has not been exposed to negative external influences has a certain shape, color, size and other indicators. In different countries, there are different standards and systems for standardizing the quality of raw materials. But international classifications are also widely used: ISO 11051: 1994, ISO 7970: 2000, CODEX STAN 199-1995.
Grain quality indicators
The quality assessment is carried out based on the results of the analysis of the indicators of the main grain and grain mass. Pest infestation, humidity, natural mass, clogging are checked. Vitreousness, freshness, absolute weight, good quality, alignment, filminess of the grain are also studied.
In Ukraine, there are no general standards for all types of grain. Therefore, there is a list of requirements for everyone. For example, wheat grain quality indicators are as follows:
technological – color, moisture, taste, contamination, smell, cleanliness, etc. Checking maturity, freshness and contamination is mandatory not only for wheat, but also for all types of grain available;
flour milling properties — specific gravity, glassiness, typical composition, weight of 1000 grains, evenness, nature, ash content. Such characteristics are also important when studying batches of barley, rye, and oats;
baking properties — flour composition, gluten content and quality, physical parameters of dough, autolytic activity (ability of flour to form a certain amount of water-soluble substances during heating of water-flour suspension), gas-forming capacity. These are additional quality indicators that are checked as necessary at some stages of the bread cycle.
With the help of the above quality indicators of wheat, its class and suitability for further processing are determined.
The organoleptic method is based on the evaluation of the smell, color and taste of grain with the help of the senses.
Appearance is a sign that changes under the influence of external factors: weather, pests, improper processing. A grain with a changed color is characterized by a different chemical composition and a deformed structure. The condition of the shell is also important: damaged and half-crushed grains reduce the quality of the entire batch. Grains should be large, of the same shape, not too moist to the touch (moisture is also determined during external inspection). The presence of impurities: sand, stones, other foreign particles negatively affects the value of the harvest.
Extraneous smell can be of sorption origin (essential oil aroma, also often wormwood smell, which occurs when storage standards are violated) and decomposition (musty, malty, putrid, which is formed during certain biological processes). Grain with extraneous odors is not allowed. The reference smell of grain is the aroma of fresh straw.
The taste is evaluated when there are doubts about the smell (a foreign smell is present).
Grain quality control is a complex process that includes a combination of various factors. However, this is a very important stage, as it makes it possible to make Ukrainian grain competitive on the world market. An enterprise that adheres to international quality standards opens up many new opportunities for export.