Determination of Some Flour Characteristics

Olga Popovska
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Abstract

Food based on cereals especially the flour as an end product has been frequently consumed all over the world. Different types of commercially available flour (wheat, oat, corn, rye, integral rye flour) were tested for several characteristics such as magnetic, microscopic, testing of carbonates in flour with hydrochloric acid and oxalic acid, determination of gluten content, pH value, moisture content, foam capacity, flour colour analysis and FT-IR analysis. The microscopic analysis with an optical microscope showed the structural properties of each flour type. The results show that colour indexes represented with values of L*, a*, and b* showed good correlation in the evaluation of milling precision and flour grading (maximum value for wheat flour, L* was 86.921). The FT-IR analysis showed the main peaks in the region of C-H, N-H, and C-N bonds. The proposed methods are easy to be handled for rapid determination of several flour characteristics such as pH value, moisture and gluten content, parameters directly connected to storage quality. Application of available less cost methods for determination of certain parameters for safety use of flour products.
面粉某些特性的测定
以谷物为基础的食物,特别是面粉作为最终产品,在世界各地经常被消费。对不同类型的市购面粉(小麦、燕麦、玉米、黑麦、整体黑麦面粉)进行了磁性、显微、用盐酸和草酸检测面粉中的碳酸盐、测定面筋含量、pH值、水分含量、泡沫容量、面粉颜色分析和FT-IR分析等特性测试。用光学显微镜进行微观分析,显示了每种面粉的结构特性。结果表明,以L*、a*、b*值表示的颜色指标在评价制粉精度和面粉分级方面具有较好的相关性(小麦粉的L*最大值为86.921)。FT-IR分析表明,碳-氢、氮-氢和碳-氮键区域为主要峰。所提出的方法易于操作,可快速测定几种面粉特性,如pH值、水分和面筋含量,以及与储存质量直接相关的参数。可用的成本较低的方法在面粉产品安全使用某些参数测定中的应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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