The paper deals with the importance of storage conditions on the quality of wheat flour. In order to perform a complete analysis of wheat flour it was determined the sensory, physico-chemical, technological and microbiological characteristics.
This paper presents a summary of the quality assessment of wheat flour from a warehouse of specialized units to assess age and establish commercial value. The main characteristics were determined for six batches of wheat flour using analytical methods stipulated by law. Age assessment was carried out based on the results of sensory analysis and determination of flour acidity, while commercial value was based on baking test results for the 6 lots of flour studied.
Technological qualities of flour are also affected by improper storage conditions for maintaining stocks without movement that result in exceeding the life of the product, which leads to the impossibility of using flour in the baking industry.
MENU
