Overview of flour:
I. Definition:
Wheat flour is a product made from common wheat common wheat L., or club wheat, Triticum compactum Host., Or mixtures thereof by or crushed but in this process the embryo and bran are detached and the rest is ground to a fineness appropriate.
II. Classification of flour:
There are many classifications of wheat but the most common are classified according to the utility flour (bread flour, flour made dumplings, pastry flour, flour vegetarian food processing, flour made pasta, flour made Biscuit, flan, use flour for shrimp feed processing, livestock ...); classified according to protein flour or ash ...
III. The flour quality indicators:
1. Sensory:
Colour: ivory white flour.
Status: products in the form of powder, to, no insects, no insects, no foreign impurities.
Smell, taste: fragrant characteristics of the product.
2. The basic chemical indicators:
2.1 Humidity:
Humidity is determined by heating a sample of flour in the oven air and compare the weight of the sample before and after heating. Content of moisture is lost.
Results humidity is expressed as a percentage. Example: 13.5%
Humidity is also an indicator of the ability storages. Flour with high humidity (over 14.5%) attract mold, bacteria, and insects, all of which cause quality deterioration during storage. Flour with low moisture are more stable during storage.
2.2 Protein:
Protein was determined by combustion at high temperatures flour in protein analyzer.
The protein content is determined by the amount of nitrogen released ...
The protein is expressed as a percentage. Example: 11.5%
Protein is the main criterion for the purchase of wheat as it relates to other properties such as water absorption, strength gluten.
The protein content is also related to the final product as the structure, shape ...
Low protein flour is used for products like soft cakes, dumplings ... high protein flour can be used for the persistent structural requirements as sandwiches, pasta ... high protein flour request time longer mixing and flour absorbs more water.
2.3 ash:
Ash is determined by burning the powder in a furnace at a high temperature. Then the organic material (protein, starch ..) will be burned, leaving only ash.
Ash content expressed in index%. For example, 0.53% to
Ash content is expressed on 14% moisture.
Ash affects the color of the powder and the final product. Some special product requirements to white flour, also known as the low ash as dumplings, pasta ...
2.4 wet gluten:
Wet gluten content is determined by washing the pulp sample with saline solution to remove starch or water-soluble substances. Rest after washing is called Gluten wet.
Wet Gluten is expressed in index%.
For example, high-protein flour is about 35% wet gluten, wheat gluten protein wet low 22%.
Gluten after washing is passed through a centrifuge. During centrifugation, gluten is pressed through one sieve. Percentage of gluten remaining on the sieve is called Gluten index, indicative of the strength of gluten. Index higher gluten Gluten possible.
In addition, we also examine the physical properties of the flour with modern equipment measuring Farinograph water absorption of flour and dough strength and elongation measured Extensograph and elasticity of the dough . The analytical test methods are used to predict the impact on processing procedures, used to predict the structural status of the end product ...
Besides, we also use a combination of methods Check out products: how realistic these cakes in experimental labs.
