FE 376 FOOD QUALITY CONTROL

LABORATORY REPORT

Experiment: Analysis of Flour

· Determination of Ash in Wheat Flour

· Determination of Crude Gluten in Flour

· Acidity of Wheat Flour (water extract method)

· Detection of Soy Flour in Wheat Flour

· Moisture Content of Wheat Flour

Submitted to: Asst.Prof.Dr. EMİNE (ALBEN) ERÇELEBİ

Submitted by: Hüsametin KİRAZ

Submitted date: 19/11/2012

Purpose:

The aim of this experiment we learning quality parameters of flour by looking amount of ash, calculate grude gluten, acidity flour,detection of soy flour, moisture content of flour in wholewheat, bread flour and cake flour.

Theory:

The wheat and flour tests described in this section are standardized testing procedures commonly used for quality control purposes. Results from these tests have a direct relationship to finished product quality. Wheat and flour specifications are communications between buyers and sellers. These specifications are requirements for particular wheat and flour characteristics. To meet these specifications, wheat and flour quality testing is necessary. Specifications for moisture content, ash content, protein content, and falling number are determined with basic tests.The laboratory millingtest is used to evaluate the milling performance of wheat and to produce flour for otherlaboratory tests. Wheat and flour specifications often require specialized testing to determine howflour will perform during processing. Several tests evaluate dough and gluten strength properties. The farinograph and mixograph tests measure the resistance of dough to mixing. The extensigraph test measures the resistance of dough to stretching. The alveograph test measures the resistance of a bubble of dough to expansion. The wet gluten test measures the amount of gluten protein in flour. The starch properties of flour are measured by the amylograph and the rapid visco analyzer tests.

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