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.