Wheat flour is a semi-processed food obtained by cleaning and grinding wheat which is the most produced cereal type in the world.
Foods containing wheat flour can be grouped into several groups, such as breads, cereals, pasta, cakes, crackers and biscuits, pastries, baklava. The quality of wheat flour, which has such a wide usage area, is very important for both producers and consumers.
The main analyzes and information of wheat flour as quality parameters are as follows:
-Elect Analysis: A physical analysis to determine the fineness of flour.
- Moisture Determination: The amount of moisture in terms of storage is a very important parameter. Undesirable conditions such as mold, fungus insectation may occur in flour with high moisture content.
- Ash Determination: Ash is the residue formed by the minerals left behind as a result of burning. The high ash value indicates that it is efficient.
- Determination of Wet / Dry Gluten: Wet gluten is an elastic material in wheat composition which is formed by swelling of gluten proteins by taking water. After wet gluten analysis, dry gluten analysis is performed by drying the sample.
- Gluten Index Determination: Gives information about gluten quality. After obtaining the amount of wet gluten, the gluten index is determined by separating the intact and distorted gluten by centrifugation.
-Sedimentation Determination: Used to determine the bread quality of wheat flour. Flours with a high gluten content and flours with good gluten quality will slow down and therefore have a high sedimentation value.
- Determination of Alveograph: This is an analysis to determine the resistance of the dough to swelling. The most important value in the alveograph graph is the W (energy) value. P value is the resistance of flour, L value is the ability to extend the flour
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