Physical, chemical and microbiological standards for whole wheat flour

Please suggest the Physical, chemical, and microbiological aspects that should be considered.

Thanks

If you currently have a supplier of whole wheat flour ask them for their specs and what parameters they have set.

You do not need to re-invent the wheel, just ask a few wheat suppliers what they do.

Take their information and modify it to your own if want stricter parameters.

Hello kopezg2,

 Specification of wheat flour will be as per the regulatory requirements of the country where it will be used.

Wheat flour specification depends upon the application for what it is to be used for .

Protein content is the important factor for manufacture of bread and noodles/pasta.

Flour specifications are communications between buyers and sellers. These specifications are requirements for particular flour characteristics  (Customized specification)

Protein content is a key specification for flour purchasers since it is related to many processing properties, such as water absorption and gluten strength. Protein content also can be related to finished-product attributes, such as texture and appearance.

Low protein content is desired for crisp or tender products, such as snacks or cakes.

High protein content is desired for products with chewy texture, such as pan bread and hearth bread.
Bakers use protein content results to anticipate water absorption and dough development time for processes and products, because higher protein content usually requires more water and a longer mixing time to achieve optimum dough consistency.

Wheat Flour Typical Specification Varies with application-

Parameters

Specifications

Moisture  12% -14%

Protein     8.5 to 14%

Gluten      8.5 to 15%

Total Ash max  0.50-1.5%

Alcoholic Acidity max  0.5-0.10%

Water Absorption min  55% -70%

Other tests for bread are falling No-

• A high falling number (for example, above 300 seconds) indicates minimal enzyme activity and sound quality wheat or flour.

• A low falling number (for example, below 250 seconds) indicates substantial enzyme activity and sprout-damaged wheat or flour.

Sedimentation values can be in the range of 20 or less for low-protein wheat with weak gluten to as high as 70 or more for high-protein wheat with strong gluten.

Gluten is responsible for the elasticity and extensibility characteristics of flour dough.

Amylograph,farinograph, glutomatic tests etc for bread flour.

Chemical Parameters Will Be Heavy Metal Contaminations, Pesticides Residue, Mycotoxins etc

 Microbiological will be TPC,Yeasts and molds,salmonella ,e.coli, etc.