Open Access
Table 1.
Organoleptic and physico-chemical indicators of the quality of wheat flour used in the research
| Item | Item value | |
|---|---|---|
| State Standard requirements 52189-2003 | Actual value | |
| Taste | Peculiar to wheat flour, without off-flavors, not sour, not bitter | Peculiar to wheat flour, without off-flavors, not sour, not bitter |
| Colour | White or white with a cream tint | Creamy white |
| Smell | Peculiar to wheat flour, without off-odors, notfusty, not moldy | Peculiar to wheat flour, odor-free |
| Moisture content, % | Not more than 15.0 | 11.3 |
| Mineral additive content | No crunch when chewing flour | No crunch when chewing flour |
| Pest contamination | Is not allowed | Not found |
| Pest pollution | Is not allowed | Not found |
| Ash weight content, % | Not more than 0.55 | 0.50 |
| Crude gluten weight content, % | Not less than 28.0 | 29.92 |
| Gluten quality, un. FDM | - | 82.0 |
| Gluten quality group | Not lower than II | II |
| Falling-number, s | Not less than 185 | 346 |
| Acid content, degree | - | 2.2 |
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