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Parameters For Bakery Ingredients - Flour

In series  of  parameters  used  for major  ingredients  in bakery industry . we  would explore parameters  for flour .

Total  Ash
Acid Insoluble
Wheat germ oil acidity
Alcoholic  acidity
Gluten %
Water absorption % ( WAP)
Sedimentation value (  SV )
Ageging ( Millers  end )
Maltose  Value
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 .

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