In series of parameters used for major ingredients in bakery industry . we would explore parameters for flour .
Moisture
Total Ash
Acid Insoluble
Wheat germ oil acidity
Alcoholic acidity
Gluten %
Water absorption % ( WAP)
Sedimentation value ( SV )
Ageging ( Millers end )
Maltose Value
Granularity
Falling No
Alfa toxins
Heavy Metals
Each parameter is important with different values or standards for different bakery products . Hence a professional baker or bakery needs to evaluate flour quality with above mentioned parameters .
Moisture
Total Ash
Acid Insoluble
Wheat germ oil acidity
Alcoholic acidity
Gluten %
Water absorption % ( WAP)
Sedimentation value ( SV )
Ageging ( Millers end )
Maltose Value
Granularity
Falling No
Alfa toxins
Heavy Metals
Each parameter is important with different values or standards for different bakery products . Hence a professional baker or bakery needs to evaluate flour quality with above mentioned parameters .
