Wheat and Flour Analysis

Wheat with less additives, healthy and high nutritional value should be used for all bakery products, especially bread, and the compliance of wheat with quality criteria should be checked. In order to determine the quality of wheat to be used in flour production, it must pass accredited tests and analyzes in the laboratory.

Quality Tests on Wheat

Physical Analysis

• Determination of hectoliter weight
• Determination of Thousand Grain Weight
• Determination of grain size

Chemical Analysis

• Determination of moisture content
• Protein determination
• Ash content determination
• Assignment of the number of falls

Physicochemical Analysis

• Amount of Wet Gluten
• Sedimentation Test
• Gluten Index

Flour is obtained by blending and grinding wheat that has passed quality tests. After the flour is produced, it must pass pre-use tests and analyzes to determine its quality.

Flour Quality Tests

Chemical Analysis

• Determination of Moisture Amount
• Determination of Protein Content
• Ash Content Determination
• Determination of Damaged Starch Amount

Physicochemical Analysis

• Determination of Gluten (essence amount)
• Sedimentation Value Determination
• Determination of Rheolegic Properties of Dough
• Extensograph Properties Value
• Alveograph Properties Value
• Determination of Bread Properties of Flour