Flours testing

Dried Gluten. This material is sold as vital wheat gluten, it is produced by a scaled up version of the process for producing wet gluten for flour testing. A flour and water dough is made and then washed to remove the starch, the soluble proteins and the pentosan-based gum fraction. This latter fraction is an example of a non-starch carbohydrate. 

Bake testing is an important part of any flour testing regime. It remains true that the odd sample of flour that measures well will bake poorly while the converse situation is also true. The reasons for this are usually because there is a problem with the quality of the protein rather than the quantity. It remains much easier to measure the quantity than the quality of proteins present in flour. 

This consists essentially of sugar and almond paste. Besides the determination of the sugars, which is made as in biscuits, and the microscopic examination for the detection of other seeds and extraneous flours, tests for hydrocyanic acid (from the bitter almonds) and nitrobenzene (added as an adulterant) are also necessary. 

Grades of Flour Test Baking Kinds of Flours Enriched Flour Nutritional Value of Wheat Wheat Products and Uses... 

GRADES OF FLOUR TEST BAKING. The highest quality flour is known as patent flour. 

Filthy conditions, due to rodent or insect population, may be observed in a grain warehouse. The inspector notes rat-chewed flour sacks and sacks contaminated with rat excrement. He removes a sample of sacking and flour from such contaminated areas and submits them to the analyst. Urine fluoresces under ultraviolet light. Where rodent urine is to be confirmed, the xanthydrol test is one of several that may be used. Excreta pellets may be moistened with water or an appropriate clearing solution and crushed for observation under the compound microscope. The presence of striated hair fragments indicates rodent excrement. 

The test can provide compressive stress, compressive yield, and modulus. Many plastics do not show a true compressive modulus of elasticity. When loaded in compression, they display a deformation, but show almost no elastic portion on a stress-strain curve those types of materials should be compressed with light loads. The data are derived in the same manner as in the tensile test. Compression test specimen usually requires careful edge loading of the test specimens otherwise the edges tend to flour/spread out resulting in inacturate test result readings (2-19). 

Neuwestfalit. A Ger Favier-type permissible expl contg AN 70.3, DNT 10.9, Na chloride 16.8 flour 2.0%. Trauzl test value 309cc charge limit 540g... 

Levels of the enzyme a-amylase in wheat grains also affect breadmaking quality. Flour for bread-making requires low levels of a-amylase and this is favoured by a dry ripe dormant grain. The Falling Number (Hagberg) Test is used to determine a-amylase levels. A... 

Because of the importance of safe insecticides in the protection of foods, additional tests have been run against German cockroaches, red flour beetles, and Mexican bean beetle larvae. The residual deposit test was used on the first two insects, and a dust test on the bean beetles. The procedure for the latter method is to incorporate the materials into dusts which are distributed on bean leaves (6) piperonyl cyclonene, which is superior to butoxide against this insect, was included in this series of tests. 

Typically, flour is tested in bakeries to determine if it can be used to make a particular product, to find if it is fit to use and to determine if it is the material specified. Simply supplying the wrong product by accident can have devastating consequences on a bakery. 

These tests measure the way in which flour behaves when it has been made into a dough. They work with a specially made dough and give an indication of how the flour will behave in that situation. This sort of information is inherently more useful than a mere protein content. 

In theory, analytical testing ought to be able to answer all pertinent questions but, unfortunately, it can not. While measuring the protein content will discriminate between a low protein flour and a high protein flour, the protein content will not necessarily guarantee that a given flour will make a satisfactory loaf of bread. The problem is that it is much easier to measure the quantity of protein present rather than its quality. 

---