Flour quality management

Abstract

This article is devoted to the study of issues related to the quality indicators of raw materials for the production of flour. The issue of a global problem related to the factors of the use of low-quality food raw materials and food products necessary for the preservation of human health is touched upon. The definition of the concept of quality is given, which includes the effectiveness of absolutely all aspects of activity. It is noted that in order to ensure the favorable flow of all technical processes, it is worth using high-quality raw materials. The parameters that are used to determine the quality of flour are summarized. Special attention was paid to the technical process of flour production. It is noted that the structural and mechanical properties of grain determine the quality and yield of flour. The divisions of wheat into hard-grain and soft-grain are considered. The analysis of the use of each type of wheat was carried out. It is also noted that excessive grinding of flour in a vibrating mill has a negative impact on baking properties, which leads to a sharp deterioration in the quality of bread. The importance of grinding rollers affecting the quality parameters of the product produced by roller mills is noted. The main qualitative indicators of flour are determined. The indicators of the study of the effect of the gaps between the rollers of 1-3 grinding systems on the VPS of flour from grains of different hardness are considered. Based on the results obtained, the kinetics of the rheological characteristics of wheat dough during kneading was obtained, reflecting the change in the stability of the dough and its liquefaction, as well as the water absorption capacity of flour, depending on the size of the gap between the rollers. The article also defines the main criteria for the quality and properties of flour, which directly depend on chemical and biochemical processes. Which, in turn, control aging and maturation. Based on this, the importance of organizing the storage process is touched upon, which is one of the most important factors that ensures the safety of the quality of the finished product. There are certain requirements for the characteristics of the packaging material, as well as for the transportation process to ensure the safety of flour and cereal products.