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Lab Testing Methods For Flour


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#1 Ailen

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Posted 10 September 2011 - 04:52 PM

Hi!!!
I Am Looking for The testing Prcedures for Wheat Flour By Wheat Flour i mean (Bread Flour,Biscuit Flour,Noodle Flour,Cake Flour) and also the Specifications of flour for the above mentioned Product. Will be Really Helpfull for me.


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#2 poppysnoss

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Posted 10 September 2011 - 06:04 PM

Hi!!!
I Am Looking for The testing Prcedures for Wheat Flour By Wheat Flour i mean (Bread Flour,Biscuit Flour,Noodle Flour,Cake Flour) and also the Specifications of flour for the above mentioned Product. Will be Really Helpfull for me.


Hi Ailen.

What parameters are you looking for? Microbiology methods? Or chemical? Water activity?

You need to be a little more specific.

Pops
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#3 Charles.C

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Posted 10 September 2011 - 07:36 PM

Dear Ailen,

For the specifications, I predict you will get quite a lot of info. from the responses to yr other thread ?

For the lab.testing, Poppy's query is logical. In addition to specialised wheat/maize/flour texts, there are also many (general) standard reference texts for basic parameters such as moisture, proximate composition, eg AOAC. I deduce yr workplace has no technical backup. No technical library in the area ?.

Rgds / Charles.C


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Kind Regards,

 

Charles.C


#4 Ailen

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Posted 11 September 2011 - 06:59 AM

Well Guyz What m Looking for is basically the chemical properties.

For example:- Moisture Content - Flour with >14% has a better Shelf life as compared to Flours with higher moisture.

2)Gluten Content- (On Dry Basis as wel as wet basis)
3)Sedementation Value:- ( i was trying out Sv test in lab today and i noticed that the finer the flour SV increases but Theorotically its not possible cz SV depends on the
protein content and as far as i know)/
4) Ash Content - ( please temme the procedure n what it denotes and wht's the difference between ash n acid insoluable Ash)
5)Acoholic Acidity

Well these are wht i basically came across if i have left any please guide me

Thanks!!!!


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#5 Ailen

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Posted 11 September 2011 - 07:01 AM

For the lab.testing, Poppy's query is logical. In addition to specialised wheat/maize/flour texts, there are also many (general) standard reference texts for basic parameters such as moisture, proximate composition, eg AOAC. I deduce yr workplace has no technical backup. No technical library in the area ?.

Rgds / Charles.C
[/quote]







No Technical Support nor Any Backup , I've just been Reading books and some articles here and there.


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#6 Ailen

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Posted 12 September 2011 - 09:03 AM

Well i Didnt Get Any Perfect Specification in Flours for different purpose, Though i came across some Info and i dont know if its true or not, So ne1 of u whu has the knowldege please guide me.

1- Bread Flour- Needs Low Ash Content, High Gluten >11 But the Gluten Quality should be Good. Ash<.0.46, ( How wld Ash effect the quality of bread though?)



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#7 MRios

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Posted 12 September 2011 - 09:33 PM

For testing procedures you can use the Approved Methods of the AACC (American Association of Cereal Chemists) Methods. (www.aaccnet.org).
Ash lower than 0.46% sounds very low. Your miller would NOT be happy with his yields. Too much ash affects the stability of your flour; that is, if you have too much ash, when you make flour that is used for making dough that undergoes a "strong" process (lots of friction while being processed), it will weaken the dough and your bread will spread out instead of having oven spring. That´s why, for example, you treat dough carefully when you make whole wheat bread.
Why don´t you try getting specifications from your clients? They´re the ones that know exactly what they want. One word of warning: they might ask for farinograms and alveograms, and the equipment is quite expensive.


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#8 MRios

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Posted 12 September 2011 - 10:51 PM

http://www.nebraskaw...ethods Book.pdf

Check this out for testing methods. Hope it helps you.
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#9 foodsafetyboy

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Posted 15 September 2011 - 05:49 AM

Hi!!!
I Am Looking for The testing Prcedures for Wheat Flour By Wheat Flour i mean (Bread Flour,Biscuit Flour,Noodle Flour,Cake Flour) and also the Specifications of flour for the above mentioned Product. Will be Really Helpfull for me.




Hi Ailen,

I am using Gulf Standards 1016 / 2000 for microbiological analysis here in the middle east but am not sure if its applicable in your country too..

regards,

Attached Files


Edited by foodsafetyboy, 15 September 2011 - 05:51 AM.

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#10 DAVE84

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Posted 18 September 2011 - 04:01 AM

Hi Ailen,



Ash content give you mineral and some other content. While acid insouble ash give you direct idea of presence of dust or any other foreign material which is not soluble in acid.


Dave


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#11 tarar

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Posted 18 September 2011 - 04:22 PM

Hi!!!
I Am Looking for The testing Prcedures for Wheat Flour By Wheat Flour i mean (Bread Flour,Biscuit Flour,Noodle Flour,Cake Flour) and also the Specifications of flour for the above mentioned Product. Will be Really Helpfull for me.



Daer
Check with your national standard and quality control authority i.e. Bureau of Indian Standards http://bis.org.in/#. The BIS must have your required standards. I am explaining this because it is the doamin of such organisation to produce national standards.
As far as your requirement for methods is concerned AACC American Assocaition of Cereal Chemists is the most relevant organistaion, visit its site to get your required methods. The address is http://www.aaccnet.o...ethods/toc.aspx
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#12 gadez

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Posted 22 September 2011 - 11:44 PM

Hi Ailen,

For Quality Specs, we usually run a NIR test for Protein, Ash, Water Absorption, Stability, Mechanical Tolerance etc. Our customers require this in our CoA.
The NIR test takes less than 5 minutes. You can also test for Protein using a LECO unit or Kjeldahl set up. Just refer to an AACC manual.
Some customers require us to do the test on our Farinograph & Extensograph units.
You can also do a test bake & sensory evaluation on resulting breads/cakes.
"Noodle customers" require additional Flour Colour Analysis which we do by using a Minolta Colour meter.
Our millers primarily look at MC, Protein, Ash & Water absorption levels as a guide for any adjustments during milling. Our customers generally are more concerned with Protein & Water absorption.


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#13 anju

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Posted 14 November 2011 - 02:14 PM

Hi!!!
I Am Looking for The testing Prcedures for Wheat Flour By Wheat Flour i mean (Bread Flour,Biscuit Flour,Noodle Flour,Cake Flour) and also the Specifications of flour for the above mentioned Product. Will be Really Helpfull for me.


Hi Ailen :bye:
You can refer our -Indian PFA Act, 1954 and PFA rules,1955 for more details. Hope attached will help you.

All the best.

Attached Files


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"we are what we eat"

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#14 Junaid Kahlon

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Posted 23 May 2016 - 12:31 AM

What will be analysis of wheat flour during production????


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#15 Charles.C

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Posted 23 May 2016 - 04:00 AM

What will be analysis of wheat flour during production????

 

I daresay the measurements in the previous posts.


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Kind Regards,

 

Charles.C





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