Flour Products Research Articles

A generic drying model for cassava products

Drying is a a critical step in many food processes, e.g. in the production of cassava flour. No specific Computer Aided Engineering (CAE) tool is available to assist in the design of cassava drying equipment. In this study, a convective-diffusive model was selected in the literature for its genericity and suitability for engineering purposes. Three drying kinetics were sufficient to identify the required temperature-dependent effective diffusivity. They were measured under 40– air, flowing perpendicular to the cassava cylinders. For validation, a total of 36 kinetics were measured on four cassava products of different origins, levels of transformation, geometries, dried in air flows at 40– parallel or perpendicular to the product layer. Using 3 properties taken from the literature and few straightforward lab measurements, the model was able to accurately predict (RMSE: 0.04 d.b.) all drying kinetics for cassava products from flour to root cuts.

Amount of damaged starch in laboratory and production grinding flour

Due to the different approach to the Russian and European flour milling process in Russia, the amount of damaged starch (SC) at flour mills is rarely controlled. This issue needs a comprehensive study, since the indicator of damaged starch is of great importance: its assessment allows determining the intended purpose of flour (bread baking, confectionery and pasta production). Manage the flour-grinding process in terms of monitoring the operation of the mill rolls during grinding, namely, checking their parallelism and wear, optimizing the gap and pressure. Flour with a high content of damaged starch should not be used for the same purpose as flour with a low content of damaged starch. Also, the assessment of the damaged starch index allows improving the dough yield by selecting the optimal water absorption coefficient (water absorption), optimizing the volume, color and shelf life of the finished flour products. At the initial stage, the purpose of the study was to identify the relationship between the amount of damaged starch and flour quality indicators, as well as the rheological properties of dough from laboratory flour and industrial grinding, and to further clarify the level of damaged starch on a large number of samples of flour of different quality according to its intended purpose. The available literature data on this issue are contradictory. The amount of damaged starch in flour was determined on a damaged starch analyzer. The following were also determined: the quantity and quality of gluten, the falling number, dough stability, liquefaction, water absorption of 20 samples of wheat flour of laboratory and industrial grinding. The results of the study showed that the amount of damaged starch in industrial milled flour was higher, and amounted to 20-27 UCD (average 24 UCD) versus 15-21 (average 18 UCD) in laboratory milled flour. A correlation was found only in industrial milling flour between damaged starch and the falling number (0.632), liquefaction (0.781) and water absorption (0.690). In industrial flour, with an increase in the amount of damaged starch, there was an increase in water absorption and liquefaction of the dough, which is consistent with the literature data; there was no clear decrease in dough stability. In the flour of laboratory grinding, the dependences between the indicators are insignificant.

The survival and enterotoxin gene expression of Staphylococcus aureus planktonic and biofilm cells in quick-frozen food

Food safety issues caused by food-borne pathogenic microorganisms during low-temperature food storage have attracted broad attention. In the current study, Staphylococcus aureus cells in planktonic and different stages of biofilm formation were inoculated into four types of quick-frozen rice and flour products. The changes in culturable cell number of S. aureus in the artificially contaminated food samples stored at 4 °C and −20 °C were recorded for 60 days. Next, the PMA-qPCR method was used to explore the viable cell number and determine whether low temperature induced S. aureus enter into the viable but non-culturable (VBNC) state. Finally, the expression changes of enterotoxin gene seb in S. aureus were determined by RT-qPCR during food sample storage. Results showed that the culturable cell number of S. aureus was not significantly changed during 60 days except for the decreased culturable cell number in the 8 h biofilm cells in MF stored at −20 °C. In addition, S. aureus cells did not enter into the VBNC state during low temperature storage. Moreover, the seb gene was continuously expressed in most samples although with difference in expression level. The findings provided an alert for the risk of S. aureus contamination in quick-frozen rice and flour products.

Rheological and functional characteristics of starch and flour on different drying methods from Beneng Taro as sustainability products from agricultural in Banten

Beneng Taro is a type of taro found in Banten agricultural but has not been appropriately utilized. The drying process is critical since temperature changes will result in various properties. This research aimed to evaluate the rheology and functional characteristics of starch and flour made from Beneng Taro dried in the sunlight and hot air as sustainability products of it. This research contains the extraction of starch, the production of flour, and characterizing the starch and flour produced. The rheological characteristics of the flour and starch from the can be model using the Herschel-Bulkley. Starch and flour showed non-Newtonian shear-thinning flow characteristics, according to the flow behavior index. The difference in the consistency index value of flour is significant, where flour dried with sunlight shows a higher value. Both starch and flour show a sharp decrease in viscosity at low shear rates. The value of the starch and flour’s swelling power shown that cabinet drying was superior to drying outdoors in the sun. The solubility index undergoes the same phenomenon. In contrast to water and oil holding capacity, sun drying shows a higher value. Knowing the characteristics of the starch and flour produced can be applied as a food source.

Optimization of Wheat Bran and Refined Flour for The Development of Fiber Rich Pasta

Background- As a by-product derived from roller milling of wheat flour production, wheat bran has high dietary fiber content, which contains 44-50% of fiber and can be incorporated into food products to alter the nutritional quality of foods. Objective- In this research paper, the development of fiber-rich pasta with supplementation of wheat bran and analyzed by dietary fiber, total phenolic acid, free radical scavenging capacity, color value, overall acceptability and flavour. Methods- In present study, the methods used i.e., TPC and FRAP content for antioxidant properties, dietary fiber determined by enzyme-gravimetric method. Results- This study was found out that an increase in bran ratio increased the percent of dietary fiber, total phenolic acid, and free radical scavenging capacity of pasta. Percentage of wheat bran can also affected the color value of pasta in which reduced L* values while a* and b* values increased. The flavour and overall acceptability of the wheat bran enriched pasta increases at certain after that, it could be decrease and the flavour of pasta was reduced with the increasing of wheat bran. International Journal of Scientific Research in Engineering and Management (IJSREM) Volume: 07 Issue: 09 | September - 2023 SJIF Rating: 8.176 ISSN: 2582-3930 © 2023, IJSREM | www.ijsrem.com DOI: 10.55041/IJSREM25747 | Page 2 Conclusion- The functionality of wheat bran enriched pasta has observed more high dietary fiber and health benefits. In future, the wheat bran enriched pasta food products can be used in the prevention of chronic diseases like colon cancer, heart diseases, diabetics, etc. Keywords- Wheat bran, Dietary fiber, Total Phenolic acid, Free radical scavenging capacity, Response surface methodology

Effect of low-temperature storage time on rejected green banana for flour production

Banana (Musa sp.) crops have one of the greatest economic impacts in Colombia, with an estimated production of 2.2 million tons in 2019. The aim of this study was to evaluate the effect of three antibrowning solutions: S1 (citric acid), S2 (citric acid + ascorbic acid), and S3 (citric acid + ascorbic acid + sodium metabisulfite) on the color, moisture, aw, pH, and acidity characteristics of flour from rejected green bananas. No significant differences were found (P>0.05). The values of a* and b* in all samples were in the grey zone. L* and WI presented values close to 50, which could be defined as a flour in a medium range of clarity. The citric acid anti-browning solution was selected based on criteria such as cost and availability. The second part of the study assessed the effect of the storage time (1, 3, 5, 7, 9 and 11 days) at 7 °C on the color and texture of fresh bananas; and pH, instrumental, and sensory color of banana flour. There were differences noticeable for the human eye in the color (ΔE) of the peel from day 3 compared to day 1; while in the pulp, these changes were observed from day 7. Statistically significant differences in instrumental and sensory color properties of banana flour were observed after day 7 (P<0.05). The maximum storage time at 7 °C of fresh green bananas to produce banana flour should not exceed 7 days because color may be affected.

Comparison of the effectiveness of immobilization of cations on the surface of a polymer carrier in order to use the resulting composition in the technology of bakery products

In regions with an identified imbalance of nutrients necessary for life, the development and optimization of recipes for flour products is relevant. Basically, enrichment is carried out by adding a solution of the necessary component to a dish or enriching food components at the growth stage. In order to increase the safety of the introduced phase, the fixation was carried out by physical immobilization on the surface of biopolymer spouts. The elements were magnesium, zinc and nickel. Natural sorbents chitosan and cellulose were chosen as carriers. The solutions of the compounds of the elements were mixed with the carriers for 30 minutes, after which they were infused for 24 hours. The resulting composition was filtered out and based on the difference in the concentration of the initial solutions with respect to the filtrate, a conclusion was formed about the effectiveness of the immobilization process. As a result of the determination, the successful fixation of a zinc and nickel compound on the chitosan surface was established. Cellulose demonstrated weak retention of immobilized components. The reason for this is the weak mechanical strength of the selected conditions. Based on the results of the study, conclusions were formed about the effectiveness of the selected carriers.

The characteristic of whole wheat bread supplemented with roselle (Hibiscus sabdariffa) powder

Roselle (Hibiscus sabdariffa) has many health benefits and all parts of the roselle, including calyx, seeds, leaves, fruits and roots. Over the years, high demand for wholegrain products has been observed worldwide due to their high nutritional values and protective effects against several chronic diseases. Whole wheat bread is one of the most consumed whole-grain products. However, products of whole wheat flour had lower consumer acceptability than refined flour. The objective of this study was to investigate the effects of the addition of roselle powder (1, 2, or 3%) on the characteristics and composition of whole wheat dough and whole wheat bread. Bread quality is determined by sensory evaluation, bulk density, texture profile analysis (TPA), colour and moisture content, ash, protein, fat, crude fibre, and carbohydrates. The sensory analysis showed the 2% roselle powder was the best bread formulation with 6.65±1.00 of panel acceptance compared to the other formulations. By incorporating roselle powder, the height of the dough was similar to any commercial bread (10 cm) and could shorten the fermentation time from 60 to 45 mins. Sensory-wise, the bread colour was lighter and reddish, which was appealing with the values of 53.92±0.02 for ∆E*. The firmness of roselle bread was reduced from 4.60±o.42 to 2.55±0.46 with a decreasing amount of roselle powder from 3% to 1% but increased to 5.19±0.15 during 4 days of storage. Interestingly, roselle bread has the potential to reduce staling of bread during storage with a value of 6.29±0.35 in control bread to 5.19±0.15 in F2 roselle bread after certain days of storage.

Pemberdayaan Kelompok Masyarakat Desa Baddurih dalam Pelatihan Pengolahan Tepung Mangrove Subsitusi Tepung Terigu

Market demand for the availability of souvenirs typical of Madura with local wisdom is relatively high, so the business of processed fisheries and marine products, namely mangroves, can be the right choice to start a business in order to improve the economy of a creative community. To fulfill this, efforts to increase production are needed. The partner of this program is the “Alam Mangrove” group in Baddurih Village, Pademawu District. Partners have a strong desire for entrepreneurship, especially in fulfilling various types of wet and dry cake snacks where the flour is obtained from mangrove plants or marine and fishery products. However, the limited variety of cakes from marine and fishery products is a separate problem faced by partners in the context of processing flour products to meet the needs of existing culinary businesses. Limitations in the processing of fishery products require careful thought in efforts to empower something that is productive to become a creative economy. This program is carried out using training and mentoring methods including training in product manufacturing and cultivation training in product marketing management while mentoring is carried out in training, marketing and financial analysis. In the mentoring phase, monitoring and evaluation will also be carried out to ensure the sustainability of the program. The output of this program is the increased production of fishery products from the fishermen's group in Lembung Village. Other outputs from this program are publications in Proceedings and national scientific journals with ISSN, e-ISSN and publications in mass media

Phytochemical Profiling and Pharmaceutical Properties of Moringa oleifera Leaves Powder and Seed Oil Against Hepatocellular Carcinoma

Hepatocellular carcinoma (HCC) is one of the deadliest types of cancer with a mortality rate of 8.9% of the total cancer deaths in Indonesia. This cancer can be caused by exposure to hepatitis B and C viruses, NAFLD, autoimmune, diabetes to sporadic genetic diseases. The development of chronic HCC is generally preceded by the occurrence of severe liver fibrosis and cirrhosis. One of the genes that play a role in fibrosis in the incidence of HCC is TGF-β1. As a pro-fibrotic cytokine, the presence of high levels of TGF-β1 may be due to oxidative stress activity early in cancer development. One of the natural ingredients with lots of phytochemical content in the form of antioxidants that can reduce this activity is Moringa plant (Moringa oleifera). In this study we used a computational approach using molecular docking on the results of the GC-MS and LC-HRMS tests on Moringa oleifera Seed Oil (MOSEIL) and Moringa oleifera Leaves Powder (MOLP) which are oil and flour products made from moringa. The results of the identification of phytochemical compounds through the GC-MS test showed that the dominant compound in MOSEIL was oleic acid (37.546%) and in MOLP was ester (8.802%) when using n-hexane as solvent. The percentage yield of the dominant compound from the LC-HRMS test in MOSEIL was nitro compound (72.55%) and at MOLP was alcohol (45.87%). These compounds are known to have effects as hepatoprotective agents through antioxidant, anti-inflammatory, and anti-fibrotic activities that can reduce hepatic oxidative stress as an early trigger of cancer development. Through molecular docking, MOSEIL and MOLP showed a lower level of binding affinity when compared to TGF-β1 control drugs such as metformin. This data implies MOSEIL and MOLP have a strong interaction to TGF-β1 than the control drug. The therapeutic potential of the hepatoprotective properties of MOSEIL and MOLP makes them one of the most-promising therapeutic agents in the initial step of renewable cancer treatment therapy.

Проблемы и направления развития малого лесного предпринимательства Республики Коми

The study presents the assessment results on the forest business development in the Republic of Komi. The work identifies the key problems of the forest business development with possible solutions. The small forest business has been shown to play an important social role for the rural settlements where it often is the only source of economic base formation. The first post-perestroika 30 years was a period in the Komi Republic when the total production volume was done by less than two dozen large enterprises of the complex. The monopolization of forest resources gradually decreased the number of small forest business enterprises as they could not compete for raw materials and closed. In order to maintain and develop the forest business, the enterprises should change the concept from products with a low added value, sawn timber or logging, to products of high processing levels. The regional authorities should try to restore the timber processing industrial plants in every district which will make various wood products. The promising directions are production of thermo-modified wood, woody and coniferous flour, and essential oils.

Adding value to pineapple waste: Characterization and evaluation of potential for bacteria and yeast culture medium

In the use of fresh pineapple, whether in consumption or in the production of other foods, there is a release of 77.5% of waste from the total fruit consumed, generating tons of waste that, when not disposed of correctly, are potential sources of contamination. These residues could become by-products with high added value. One of these by-products could be a culture medium to be used in microbiology classes. In this way, the objective of this work was the production and characterization of flours from the pearl pineapple peel with subsequent evaluation of the efficiency of these flours as a culture medium in the growth of bacteria and yeasts. For this, the pineapple peels were sanitized, dried, transformed into flour and properly packaged and labeled. Physical-chemical analyzes were performed with these flours and culture media were prepared. With the microorganisms, a serial dilution was prepared and inoculated in plates with ACA culture medium – pineapple peel agar and in standard culture medium for comparison of the results. It was found that all yeasts grew abundantly on the ACA medium and only 30% of the bacteria were able to grow on this medium.

Empowering Rural Women through Small Scale Agro-Processing: The Potential in Maize Flour Processing in Niger State, Nigeria

This study investigated the potential of maize flour processing to empower rural women in Niger State, Nigeria. Multistage random sampling was used to collect data using a questionnaire, the budgetary analysis method was utilized for the analysis. Seventy-three (73) respondent processors were drawn for the study. Furthermore, descriptive statistics were also used to organize and present the data collected. Findings revealed that local processing of maize flour by women in the rural area is profitable, and therefore an economic empowerment strategy. The processors’ gross margin and net return were estimated at N14,250 and N11,990 respectively. Hence, from the analysis, it is apparent that the enterprise has the potential of providing means of livelihood to women in the study area. Furthermore, the study identified a lack of preservatives and high moisture content of the flour, a lack of good storage facility, and frequent contamination of the flour by lubricants during milling as constraints. This study focused on the agro-processing potential of rural women in maize flour production. It is confirmed that maize flour processing has the potential to empower rural women in the study area.

Estimation of Edamame Flour Shelf Life Using the Critical Moisture Approach

This research aimed to estimate the shelf life of edamame flour products using the Accelerated Shelf Life Testing (ASLT) with the critical moisture content approach in various types of packaging. This research was conducted in two stages, the first stage was in the process of making flour, then the second stage was estimating the shelf life. Shelf life estimation was carried out with two repetitions on three different types of packaging materials, those are polypropylene plastic, metalized plastic and aluminum foil. Then the data obtained will be analyzed utilizing simple linear regression using Microsoft Excel. Based on the results of estimating shelf life using the critical moisture content approach, it can be seen that edamame flour with polypropylene plastic packaging has a shelf life of 172 days, metalized plastic packaging has a shelf life of 585 days, and aluminum foil packaging has a shelf life of 229 days. Based on research results, it can be seen that the critical moisture content affects the shelf life of edamame flour and the best packaging for storing edamame flour is using metalized plastic packaging.

Quantitative saccharide release of hydrothermally treated flours by validated salivary/pancreatic on-surface amylolysis (nanoGIT) and high-performance thin-layer chromatography

The susceptibility of hydrothermally treated flour products to amylolysis was studied. The human salivary α-amylase and porcine pancreatin enzyme mixture containing α-amylase were used on-surface to investigate the release of glucose, maltose, and maltotriose. On the same adsorbent surface (all-in-one), their high-performance thin-layer chromatography separation and detection via selective chemical derivatization was performed. For the first time, the all-in-one nanoGIT system was studied quantitatively and validated for the simulated static oral and intestinal on-surface amylolysis of ten different hydrothermally treated flours and soluble starch. Differences were detected in the digestibility of refined and whole flours from wheat, spelt, and rye as well as from einkorn, amaranth, emmer, and oat. Amaranth released the lowest amount of saccharides and spelt the highest in both oral and intestinal digestion systems. The results suggest that consumption of whole grain products may be beneficial because of their lower saccharide release, with particular attention to rye.

Using wheat flour mixing technology: the relationship between dough rheological properties and oil content in frying behaviour

SummaryThis study investigated the potential of six wheat flour mixing schemes for reducing the oil content of fried dough sticks and provided a new idea for the production of special wheat flour. The results showed that the FP‐4, FP‐5 and FP‐6 mixing schemes showed some degree of oil reduction, while the FP‐1, FP‐2 and FP‐3 mixing schemes did not perform well in terms of oil reduction. Overall, the compounded wheat flour with relatively high‐protein content had a good oil reduction effect. Dough with higher water absorption, longer development time, stability time and higher deformation capacity had a denser gluten network structure, which was attributed to the presence of membranes in the gluten structure that acted as a barrier to the intrusion of oil. The principal component analysis results also showed that FP‐5 and FP‐6 had relatively high overall scores and had better dough characteristics that were conducive to the reduction of oil content in fried dough sticks. To some extent, the wheat flour mixing scheme proposed in the study has a positive effect on the reduction of oil content in fried dough sticks and can be used as a data reference for the development of low‐fat fried dough sticks.

Cronobacter spp. Isolated from Quick-Frozen Foods in China: Incidence, Genetic Characteristics, and Antibiotic Resistance.

Cronobacter spp. are emerging foodborne pathogens that cause severe diseases. However, information on Cronobacter contamination in quick-frozen foods in China is limited. Therefore, we studied the prevalence, molecular characterization, and antimicrobial susceptibility of Cronobacter in 576 quick-frozen food samples collected from 39 cities in China. Cronobacter spp. were found in 18.75% (108/576) of the samples, and the contamination degree of the total positive samples was 5.82 MPN/g. The contamination level of frozen flour product samples was high (44.34%). Among 154 isolates, 109 were C. sakazakii, and the main serotype was C. sakazakii O1 (44/154). Additionally, 11 serotypes existed among four species. Eighty-five sequence types (STs), including 22 novel ones, were assigned, indicating a relatively high genetic diversity of the Cronobacter in this food type. Pathogenic ST148, ST7, and ST1 were the main STs in this study. ST4, epidemiologically related to neonatal meningitis, was also identified. All strains were sensitive to cefepime, tobramycin, ciprofloxacin, and imipenem, in which the resistance to cephalothin was the highest (64.94%).Two isolates exhibited multidrug resistance to five and seven antimicrobial agents, respectively. In conclusion, these findings suggest that the comparatively high contamination level of Cronobacter spp. in quick-frozen foods is a potential risk warranting public attention.

Sequential Processing Using Supercritical Carbon Dioxide and High-Intensity Ultrasound in Sunflower Protein Flour Production: Nutritional Value, Microstructure, and Technological Functionality

Sunflowers are among the world’s most widely cultivated oilseeds with an interesting nutritional composition. A biomass composed mainly of carbohydrates, fibers, and proteins is generated from sunflower oil production. In this context, the objective of this study was to investigate the application of emerging technologies to sunflower biomass to obtain an edible protein-rich flour with the potential to be exploited in the food industry. The effects of the optimized conditions for the sequential processing of sunflower meal using supercritical carbon dioxide (SCO2) and high-intensity ultrasound (HIUS) were investigated. The protein structure was preserved even after the application of HIUS to the flour as verified through differential scanning calorimetry (DSC) and the electrophoresis curves. The fact that the HIUS treatment did not modify the protein structure demonstrates that this emerging technology could be incorporated into the processing chain of this new food ingredient (sunflower flour) without promoting damage to the nutritional value of the product regarding its protein content. At a pH of 7.0, the flour showed only 30% solubility, and HIUS application improved both the formation and the stability of the emulsion when compared to the other samples. The preliminary evaluation of cell viability (caco2 cells) showed its protective potential against reactive oxygen species. Therefore, the flour resulting from the green processes presented the potential to be employed as an ingredient in the food industry, presenting a technological and nutritional potential when considering its chemical composition. In addition to the novel edible flour, the phenolic compounds obtained a present potential as a functional ingredient to be incorporated into foods.

Nutritional and Antioxidant Properties of Resistant Starch-Based Flour Blends from Unripe Plantain, Pigeon Pea and Rice-Bran

Aim: The nutrients and antioxidants of blends of native resistant starch, acetylated resistant starch, and flours of unripe plantain, pigeon pea and rice bran were investigated as possible alternatives to functional food products in managing type-2 diabetes.
 Place and Duration of Study: Food Chemistry Laboratory, Department of Food Science and Technology, and Functional Foods Laboratory, Department of Biochemistry, Federal University of Technology, Akure, Nigeria. From January, 2022 to January, 2023.
 Methodology: Native resistant starch was isolated from plantain and was modified via acetylation. Five sample blends of native resistant starch, acetylated resistant starch, and flours of pigeon pea and rice bran were prepared, using Mixture Design Expert 11.0.0 and were coded as follows: PLF – (100% Plantain flour), used as a control sample; PLPRF – plantain flour: pigeon pea flour: rice bran flour (73.08:15.15:11.76); PSPRF – native plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP1SPRF – acetylated plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP2SPRF – acetylated plantain starch: pigeon pea flour: rice bran flour (70.67:18.15:11.18). The proximate compositions, minerals, amino acid profiles, α-amylase and α-glucosidase and in-vitro antioxidant potentials of the samples were compared with the commercial flour product, CRF (100% Cerolina flour: wheat and soybean produced by More Foods Lagos, Nigeria).
 Results: The results showed that AP2SPR had the lowest moisture content (2.40%), highest ash content (4.63%) and lowest fat content (2.42%). K, Cu, Fe. Na, Zn and P were more relatively abundant in the blends than in PLF. Generally, the chemical compositions of the flour blends improved with the addition of quality protein, which extensively enhanced the mineral contents in terms of Ca, K, Fe, Zn and P. Total essential amino acids were higher in PLF and the flour blends than CRF, ranging from 35.18 (g/100g protein) in CRF to 41.81 (g/100g protein) in PLPRF whereas their total non-essential amino acids showed an opposite trend, ranging from 58.18 (g/100g protein) in PLPRF to 64.84 (g/100g protein) in CRF. Upon acetylation, total essential amino acids improved from 39.84 (g/100g protein) in PSPRF to 41.00 (g/100g protein) in AP1SPRF and 41.32 (g/100g protein) in AP2SPRF. Both AP1SPRF and AP2SPRF were able to reduce Fe2+ to Fe3+, scavenge DPPH, FRAP and ABTS and inhibit α-amylase and α-glucosidase activities.
 Conclusion: The flour blends of AP1SPRF and AP2SPRF studied were a good source of resistant starch and bioactive ingredients that would be useful in a variety of dietary functional food products to manage type-2 diabetes.

Research of quality indicators of different types of wholegrain flour

The concept of modern nutrition involves the presence of the maximum amount of nutrients, including vitamins, essential amino acids, carotenoids, natural antioxidants, minerals, phenolic and tannin compounds, organic acids, and dietary fibre, which is why the food industry is interested in developing wholegrain products based on crops such as wheat, rye, barley, triticale, buckwheat, corn, and rice. The purpose of the study is to evaluate wholegrain flour using modern production technologies and control its quality, which will lead to a new level of development in the Ukrainian food industry and ensure increased profitability of the flour milling and baking industries. Methods used in the study: theoretical – analysis, synthesis, comparison and generalisation; experimental – identification and measurement to determine the physicochemical, organic, grinding, flour-milling and baking quality indicators of wholegrain wheat flour. Characterising the experimental data of different types of wholegrain flour, it was established that the content of dry matter, crude protein, crude fat, crude fibre or fibres, mineral content, and easily hydrolysed carbohydrates (starch, hemicellulose) were in the range of 84.7-88.8%, 10.2-16.3%, 0.9-1.7%, 2.3-4.8%, 1.2-3.2%, and 77.5-84.2%, respectively. Indicators such as ash content and flour size directly depended on the grinding scheme and the integrity of all anatomical grain particles. The technology of wholegrain wheat flour production combines the advantages of existing milling methods with minimising the adverse effect on the qualitative and quantitative gluten content, which varied from 21% to 36% in wholegrain flour samples, and the gluten deformation index ranged from 53.8 to 81.7 units. The materials of the study are of practical significance and indicate the need for further research, since when assessing the quality indicators and examining the characteristics of wholegrain wheat flour, attention should be devoted to the further development of optimal technology for the production of bread from this raw material