Flour quality control test
In the laboratory of Turkmen Dasht Flour Production Company, after finishing the final sampled product to ensure the accuracy of production, the sample is transferred to the quality control unit to perform the relevant tests on the sample.
In the quality control unit, tests such as chemical and microbial tests are performed on the flour sample. Chemical tests including moisture, pH gluten, ash, acid-insoluble ash, acidity, protein, particle measurement and most importantly flour enrichment test are performed.
Moisture test is performed according to the national standard for the moisture content of the produced flour. If the humidity of the product is higher than the allowable limit, it will cause mold and lumps in the bags.
Gluten test, gluten is part of the proteins in the flour, which to ensure the quality of the flour produced, if it is lower than the allowable limit, will cause the dough prepared in the bakery to tear.
PH test, this test contains the acidity and alkalinity of the flour, the efficiency of which according to the national standard is 6.5 – 6.5.
The ash test is performed to determine the amount of organic and mineral substances in the flour of this test.
The acid-insoluble ash test shows the amount of sand in the flour. If the sanding machine does not work properly, this test determines the amount of sand in the flour.
Acidity test: determines the age of the flour produced.
Protein test: Determines the amount of protein in flour according to the national standard.
Measurement of flour particles, produced flour particles according to the passage of standard sieves, if the particles are unsuitable in terms of softness or roughness is determined by this test.