Study of the relationship between the quality indicators of flour and its technological properties

St. Petersburg branch State Research Institute of Baking Industry, Podbelskogo highway 7, 196608, St.Petersburg, Pushkin, Russian Federation

Abstract

This work aimed to study the quality indicators and technological properties of rye and wheat flour. 24 samples of wheat flour and 18 samples of rye flour obtained from different milling companies located in Russia were assessed. No correlation between protein content and wheat gluten quality was found. 5 samples of wheat flour containing 10-10.3% of protein had good quality gluten, while wheat flour containing 11% and 12.7% of protein had satisfactory weak gluten. At the same time, in 5 samples of flour containing 10.3% protein, both gluten of good quality and unsatisfactory weak gluten were found. Only 3 from 18 samples of rye flour met the requirements of the standards for the studied quality indicators. Fifteen samples of rye flour had increased ash content (higher than 1.45%). Two samples of rye flour had increased enzymatic activity and one sample had reduced enzymatic activity. Additives with an alkaline reaction were found, which were used to adjust the baking properties of the flour of these samples.