What are the quota basic and important of wheat flour?

1. Quota of sensory:

No color, no taste, no clumping, uniform particle size. not mixed with insects, metals, impurities ...

2. Quota of ingredients:

* Content Ash:

High-grade flour contains less ash than lower-grade flour.

Determine the ash by burning the powder sample in a furnace at a high temperature, then the organic matter will be burned, the rest is ash.

Ash content affects the color of flour and the final product. Many countries around the world take ash content as a basic indicator to determine the class of wheat flour.

* Content smooth:

High-grade flour is finer. The fineness is specific to the degree of crushing, meaning it consists of smaller particles.

Smooth affects the quality of the finished product and the baking properties of the dough.

The smooth of flour, the faster it swells, the fermentation and the gluing process is the same. L

Make easy shape in the process of kneading dough.

* PROTEIN

Protein is the main criteria for deciding to buy flour. Because Protein is a component related to guest properties such as Gluten, water absorption.

Protein is related to the final product in terms of structure, shape, etc.

Low-protein wheat flour is used for cakes that need soft, fluffy like cakes, steamed buns.

High Protein Wheat is used for cakes that need toughness, such as bread, pasta, sandwich ... High protein flour requires longer mixing time and flour absorbs more water.

Through the process of burning flour at high temperatures in a protein analyzer. We have identified protein.

The protein content is determined by the amount of nitrogen gas released ...

* Content humidity

Humidity is an indicator for us to determine the preservation capacity of the dough. Powder with high humidity, the ability to absorb moisture, mold, bacteria ... causing quality loss during storage - storage.

Low humidity flour is better - safer - more stable during storage and storage

Determine the humidity by heating a wheat flour sample into an air oven and comparing the weight of the sample before and after heating. The lost content is humidity.

* QUANTITY AND QUALITY OF GLUTEN:

High-grade flour have lighter gluten and better water absorption.

High gluten flour is commonly used in baked goods.