Open Access
Table 1.
Organoleptic and physicochemical indicators of bakery flour quality taken for research purposes
| Indicator | Value | |
|---|---|---|
| Russian standard’s requirements | Actual value | |
| Flavor | Peculiar to wheat flour, without extraneous flavors, not sour, not bitter | Peculiar to wheat flour, without extraneous flavors, not sour, not bitter |
| Color | White or creamy white | Creamy white |
| Odor | Peculiar to wheat flour, without extraneous flavors, not musty, not mouldy | Peculiar to wheat flour, without extraneous flavors |
| Mass share of moisture, % | Not more than 15.0 | 11.3 |
| Mineral impurities | When chewing flour, you should not feel a crunch | When chewing flour, a crunch has not been felt |
| Pest infestation | Not allowed | Not found |
| Pest pollution | Not allowed | Not found |
| Mass fraction of ash, % | Not more than 0.55 | 0.50 |
| Mass fraction of crude gluten, % | Not less than 28.0 | 34.5 |
| Gluten quality, units IDK | - | 82.0 |
| Gluten Quality Group | Not lower than II | II |
| Fall number, c | Not less than 185 | 346 |
| Acidity, degrees | - | 2.2 |
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.