Flour Analysis

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

Fame; It is the product obtained by powdered grains. It is the basic ingredient of many foods in Turkish cuisine, especially bread and pastries.

Fame; It is obtained from many grains such as wheat, corn, barley, oats, rye and chickpeas.

Like many food types, flour must pass some quality control tests before production.

Flour analysis methods are divided into three:

- Physical Analysis

• Smell
• Taste
• Color
• Thinness

- Chemical Analysis

• Water Determination
• Crude Protein Analysis
• Determination of Starch in Flours
• Determination of Ash in Flours

Apart from physical and chemical analyzes, there are quality tests performed to determine the quality of bread making in flours. Flour characteristics suitable for bread production should generally be 60 -65% efficient.

- Tests Performed for Not Determining Bread Value of Flour

• Wet Gluten Determination
• Settling Value (Sedimentation)
• Falling Number
• Farinograph Value
• Exentograph