Overview of flour

I.        Definition:

Flour is a product made from common wheat common wheat L., or club wheat, Triticum compactum Host., Or mixtures thereof or crushed by that in this process the embryo and bran are separated and the rest is crushed to the appropriate fineness.

II.      Classification of flour:

There are many classifications of wheat but the most common are classified according to the use of flour (bread flour, flour made dumplings, pastry flour, flour vegetarian food processing, flour made pasta, flour as Biscuit, flan, flour used for shrimp feed processing, livestock ...); classified according to protein flour or ash ...

III.    The flour quality indicators:

1. Sensory:

• Colors: ivory white flour.
• Status: products in the form of powder, to no insects, no insects, no stranger impurities.
• Smell, taste: fragrant characteristics of the product.

2. The chemical indicators Basic:

2.1 Humidity:

Humidity is determined by heating a sample of flour in the oven atmosphere and comparing the weight of the sample before and after heating. The main content is the moisture loss.

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 caused the decline in quality during storage. Flour with low humidity is more stable during storage.

2.2 Protein:

Protein was determined by combustion at high temperatures flour in protein analyzer.

Protein content is determined by the amount of nitrogen released ...

The protein is expressed as a percentage. Example: 11.5%

Protein is the main target 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, such as the structure, shape ...

Low protein flour is used for products like soft cakes, dumplings ... high protein flour can be used for products such tough requirements sandwich structure, high protein flour pasta ... time requirements powder blending longer and absorb more water.

2.3 The Ashes:

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 is 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, noodles ...

2.4 Gluten wet:

Wet gluten content is determined by washing powder samples with saline solution to remove the 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, low-protein flour is gluten wet 22%.

Gluten after washing is passed through centrifuges. In the centrifuge process, gluten is pressed into the first sieve. The percentage of gluten remaining on the sieve is called Gluten index, indicative of the strength of gluten.Higher gluten index Gluten possible.

In addition, we also examine the physical properties of the flour with the modern equipment Farinograph water absorption measurement 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 state of the structure of the final product ...

Besides, we also use a combination of methods Check on the product: these cakes do actual research and experimentation room.