Investigation of Quality Indicators of Wholemeal Industrial-Made Flour

Abstract

The article shows the benefits of consuming wholemeal products. However, the level of consumption of these products is low. The reason is primarily the low quality of products: the rough structure of the crumb, rapid hardening. Therefore, there is a need to improve the quality of bread from wholemeal flour. The indicators of quality of wholemeal flour produced by national enterprises are investigated in the work. Analysis of packaging and labeling of test samples of wholemeal flour (according to the manufacturer) showed that some of them are produced in accordance with GSTU 46.004-99 (“Wheat flour. Specifications”), and the quality of other samples is controlled by the manufacturer's own specifications. It should be noted that there are no Ukraine's standards for wholemeal wheat flour. Standard GSTU 46.004-99 (“Wheat flour. Technical conditions”) apply only to wheat graded and dark flour. It was found that the ash content of the studied samples of whole-meal flour (WMF) from wheat and spellta grain is in the range of 0.80–1.46%; paricle size: the residue on the sieve No. 067 – within 0.1–1.7%, the passage of the sieve No. 38 – within 12–34%. The influence of particle size and gluten of wheat and spelta whole-meal flour on its baking properties has been studied. It has been found increasing the volume and porosity of the bread while the particle size decreases. The largest bread volume (400–460 cm3) and porosity (67–68%) had the samples of flour with the smallest particle size (sieve residue No. 067 not more than 1 %, sieve passage No. 38 more than 15–20 %). For samples with a larger particle size (sieve passage No.38 – not more than 15-20 %), the volume of bread and its porosity decreased by 1.2–1.3 and 1.1–1.2 times, respectively. Analysis of gluten quantity and quality effect showed that a rather high quality of wholemeal bread from wheat WMF can be obtained with a crude gluten content in flour of at least 24–26% with a gluten quality of Gluten deformation index (GDI) in a range of 60–80 units. For the production of bread from spelta WMF it is recommended to use WMF with a crude gluten content of at least 30% with a gluten quality GDI in a range of 60–100 units.

Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study

“…Skřivan et al [2] obtained lower ash and TDF content for wheat, higher for rye and similar for spelt wholemeal finely granulated flour. Marchenkov et al [8] noted lower ash content in whole wheat and spelt flours. In the case of buckwheat flour, the TDF content was more than double that obtained in our research.…”

Research of quality indicators of different types of wholegrain flour

“…Currently, the "8 Grains" multicomponent bread mix is gaining popularity in Ukraine, containing 56.4% soft wheat flour, 17.6% barley flour, 14.1% oat flour, 3.5% rye flour, 1.4% buckwheat flour, 1.4% corn flour, 1.4% durum wheat flour, 1.4% rice flour, 1.4% millet flour, and 1.5% flaxseed. D. Marchenkov et al (2021) provide information on modern flour production technologies, including chemical bleaching, stabilisation and the addition of preservatives and leavening agents, which reduce the biological and nutritional value of bakery products by extracting most vitamins, protein components, macroand microelements from grain raw materials. These ingredients are mostly contained in the grain hull, therefore, in high-grade flour, they are 2-3 times less.…”