Wheat and Flour Testing Methods

In order to determine the quality of wheat and therefore flour, some chemical and physical analyzes must be performed. Wheat consists of germ, bran and endosperm. The endosperm part is the part that is ground to obtain flour.

Basic Tests Performed and Their Importance
- Moisture Content: It is the first step of quality tests for wheat and flour. The amount of moisture should be known before grinding wheat. The storability of the grain can be known according to its moisture content. Humidity above 14.5% causes mold and insect infestation.
- Ash Content: Ash content is important for the grinding stage. It must be known in order to reach the desired or determined ash content in the flour at the end of the process. The amount of ash in the flour is an indicator of the efficiency and bran contamination during milling. In this case, it allows us to have information about the grinding performance. High ash content also affects the color of the flour.
- Protein Content: The amount of protein is related to processing properties such as water absorption and strength of gluten. It affects conditions such as texture and appearance of the products to be obtained. High protein is required for chewiness. For this reason, flours should be evaluated in terms of protein according to their usage areas.
- Falling Number: Enzyme activity is required to ensure proper development of yeast and sugar in bread dough, and the Falling Number must be known to determine the level of enzyme activity.
- Flour Color Determination: The color of the flour generally affects the color of the final product. The preferred color is white, bright color.
- Single Kernel Characterization System Test: It is carried out to evaluate the texture properties of the wheat kernel by measuring the weight, electric current and the force required to crush the grains.
- Determination of Wet Gluten: It is carried out to determine the amount of gluten in wheat and flour and its quality is determined. Gluten affects the elasticity and extensibility of the dough. It is related to protein content.
- Farinograph Test: It is performed for the purpose of flour quality. The amount of water required for the dough, its effects on the mixing properties of the ingredients, is necessary to control the uniformity of the flour.
- Extensigraph Test: It is performed to determine the gluten strength of the flour and its bread-making properties. The effect of fermentation time and additives on dough performance is evaluated. - Alveograph Test: It is evaluated to measure the dough properties of weak gluten wheat. Flours with low gluten strength and high extensibility are preferred, especially in cakes and various confections.
- Mixograph Test: Used for rapid analysis of dough in terms of gluten strength. Wheat breeders use it to screen early generation lines for dough gluten strength.
- Amylograph Test: It is performed to measure the starch properties of flour and the enzyme activity (alpha amylase enzyme activity) resulting from sprout damage.
- Rapid Visco Analyzer Test: It is performed to measure the starch properties of flour.