Determine Finest Quality Wheat Flour
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What is Flour Quality?
The quality of the flour is determined by encompassing all measurable or
quantifiable parameters that are related to wheat flour. Quality wheat
flour or other flour is used to produce baked goods, snacks, and many
other products. In the baking industry, the quality of the flour is determined
on a daily basis both at laboratory and production line levels.
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Here are the parameters
to determine the best
quality Wheat Flour
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Physiochemical Characteristics
In this, we measure the protein content, wet gluten content,
ash content as an indicator of extraction rate, moisture level,
enzymatic activity, particle size distribution, etc.
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Empirical rheological Characteristics
In this, we measure the mixing stability, resistance to deformation forces,
elasticity, extensibility, optimum water absorption, etc.
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Microbiological indicators
characteristics
In this, we measure the presence or absence of chemical hazards.
We check for the presence of heavy metals or mycotoxins.
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How does the wheat flour work?
Wheat flour when mixed with water acquires a unique property to form a
viscoelastic and cohesive mass. It holds the gas produced by yeast while dough
proofing and baking. This is attributable to the protein content and to the
specific protein composition.
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To know more contact us
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I2I CONSULTING
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91-11-24351798
91-11-79666100
91-11-9811276800
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contact@pureflourfromeurope.com
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https://pureflourfromeurope.com/
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