Flour Analysis: Quality Control and Test Methods

What are the Types of Flour? What are Quality and Control Tests?

Flour Analysis

Flour is one of the most widely used staple foods in kitchens around the world. With its different types and qualities, it has an important place in the food industry. However, the quality of flour directly has a major impact on the flavor, texture and nutritional value of products. Therefore, various analyzes are performed to accurately measure the quality of flour and guarantee quality. Flour analyzes are important laboratory tests used to determine the quality of flour and ensure safe consumption

Flour is the product obtained by pulverizing cereals. It is the basic component of many foods in Turkish cuisine, especially bread and pastries. Flour is obtained from many grains such as wheat, corn, barley, oats, rye, chickpeas. Flour, like many types of food, must pass some quality control tests before production.

Flour Analysis Methods

Physical Analysis

Odor Flour should be a fresh and healthy product. Odor plays an important role in determining the quality of flour and can often be caused by microbial spoilage, moisture or storage conditions. The smell of flour can give clues as to whether it is spoiled, damp or dirty.
Taste: Flour is taste tested to ensure suitability for the intended use of the product. Taste is an important quality indicator, especially in products containing flour such as bread, cakes and pastries. The taste characteristics of flour vary depending on the protein and fat content. Otherwise, the taste of flour may change in a bad or unpleasant way.
Color: The color of flour indicates whether it is fresh, how refined it is and the type of wheat. Generally, whiter flours are those that are more refined and have had the bran removed, whereas darker flours may be wholemeal or whole wheat flours. The color of flour varies according to quality and degree of processing.
Fineness: The fineness of flour is a measure of granule size and indicates the degree to which the flour has been milled. Fineness affects the texture and workability of the flour. Especially in bread, cake or cookie making, the fineness of the flour determines the structure and consistency of the dough.

Chemical Analysis

Water Determination: Water content is one of the most important parameters that directly affect the quality of flour. The water content of flour is a critical factor for both controlling microbial growth and extending the shelf life of the product. Flours containing excess moisture create a suitable environment for the growth of microorganisms such as mold and bacteria, which poses a risk to food safety.
Determination of Crude Protein: The protein content of flour is extremely important, especially for the ability of flour to form gluten. Gluten determines the dough-making capacity and elasticity of flour. Crude protein helps to determine the protein content of flour and therefore its suitability for its intended use. Since flour is an important ingredient in the production of products such as bread, cakes and pasta, its protein content directly affects the quality of the product.
Starch Determination: Starch is one of the main components of flour and provides most of the energetic value of flour. Starch content is a determining factor according to the intended use of flour. In products such as bread, starch determines the structural properties of the dough, while in products such as cakes and pastries, it can affect the taste and texture.
Ash Determination: Ash represents the mineral content of flour and this test provides information about the mineral nutritional value of flour. The ash content of flour depends on the amount of bran from the wheat husk, the degree of milling of the flour and the presence of minerals. Wholemeal flours usually contain higher ash, which makes them richer in nutritional value.

Apart from physical and chemical analyses, there are quality tests that are carried out to determine the breadmaking quality of flours. Flour properties suitable for bread production should generally have a yield of 60 - 65%.

Tests Performed to Determine the Bread Value of Flour

Wet Gluten Determination: Wet gluten is a compound obtained by mixing the protein contents of flour, especially glutenin and gliadin proteins, with water. Gluten is a protein complex that provides the elasticity and structure of the dough and plays an important role in products such as bread. Wet gluten determination is used to determine the gluten quality of flour and to evaluate the success of wheat in bread making.
Sedimentation Value (Sedimentation): Sedimentation is a test to understand the gluten and protein properties of flour. This test determines the tendency of flour to settle after mixing with water. The sedimentation value is often related to protein quality and is used to assess the workability of flour and the quality of products.
Falling Number: Falling number is an important test for quality control, especially for bread wheat flours. This test measures the activity of amylase enzymes in flour. Excessive amylase activity can be an indication that the flour is of poor quality, as this can lead to undesirable changes in the dough during baking. The number of drops has a direct impact on the baking performance of the flour.
Farinograph Value: Farinograph is a device that evaluates the ability of flour to become dough when mixed with water and measures the viscosity of the mixture. The Farinograph test provides information about the gluten quality and water holding capacity of flour. These properties of flour are very important for the workability of the dough, especially in bread production.
Exentograph: The exentograph is a test on the dough consistency and elasticity properties of flour. After the flour is made into dough, a measurement is made on the consistency and elasticity of the dough. This test helps to improve the processability of flour and the results of products.

Nano-lab Laboratories Group continues to provide services within the scope of Flour Analysis. We also provide services in the Determination of Additives.

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