FST 202

FOOD QUALITY CONTROL

TITLE : QUALITY CONTROL OF TEST FLOUR

NAME : NURFADHILAH BINTI JAAFAR

ID NUMBER : 2013698078

GROUP : AS 1165A2

SUBMITION DATE : 31TH JUNE 2015

LECTURERS NAME: MADAM MARDIANA BT AHAMAD ZABIDI

INTRODUCTION
 The production of flour has been discovered from a long time ago and there is variety of
flours sold in the market. Wheat is a grass that is cultivated and harvested worldwide and
scientifically known as Triticumm spp which is the second most essential food after rice. It is
also commonly distributed in the form of packed cereal grains or for the production of flour
which the grains will undergo the grinding and sifting process to obtain the powdery form of
flour. A kernel of wheat consists of kernel, endosperm, bran and germ and the type of wheat is
classified according to the texture of endosperm and the protein content. The breakdown of
grain during milling process depends on the texture of endosperm while the protein content
plays an important role related to the properties of flour.

Wheat flour provides the several essential nutrients that can fulfil the requirements to our
body; however people nowadays are more concern about the high protein and gluten-free flour
which is low in carbohydrate. Carbohydrate is the major components in the wheat flour and it
also rich with vitamin, minerals and protein. Source of the energy can be provided from
carbohydrates and the protein content in the wheat flour serves as the amino acid as the sign
for the chemical in body systems. Micronutrient, such as vitamin B helps to improve the body
metabolism, cell and body tissue. Convenient store, hypermarkets or supermarket provide the
consumer with various type of flours for a different purpose. Type of flour that available in the
market are hard wheat flour, soft wheat flour, whole wheat flour, rice flour that is comes with
specific usage. The flour is chosen based on several factors which are based on the protein
content and the gluten texture that may affect the production quality of baked goods and other
food products.

Wheat flour needs to undergo the physical and chemical test which is important for the
quality control purposes. The chemical analysis conducted consists of pH determination and the
acidity of the wheat flour and the microscopic examination, flour infestation are for the physical
tests. The wheat hardness influences the protein content. The harder the wheat the higher its
protein content in the flour and hard wheat flour is suitable for bread making. Besides that, the
soft wheat flour is best used for cakes, cookies and pastry making which produce tender and
crumple textures with lower protein content compared to the food products made up from hard
wheat flour.

Whole wheat flour is rich in fibre and vitamin such as potassium, zinc and magnesium.
Regular whole wheat flour can also be used for the baked goods such as pizza, flatbreads and
cookies. However, when making those, the amount of whole wheat flour must be used in the
appropriate amount since not all the baked goods ideal with the whole wheat flour. Rice flour is
completely gluten- free and gives a slightly sandy texture to the baked goods which is
commonly used as a base ingredient for bakery products. The small usage of rice flour in baked
goods can give a crumbly, tender and a mouthful taste.

RESULTS

A. pH of the wheat flour

Types of wheat flour pH

Cap Sauh 5.95
Cap Lili 6.17

B. Acidity
Cap Sauh Wheat Flour
1 mL 0.05 M Na OH = 0.0068 g KH2PO4
61.7 . 0.0068 100
KH2 PO4 = 18 g
=2.331

Cap Lili Wheat Flour

1 mL 0.05 M Na OH = 0.0068 g KH2PO4
47.9 0. 0068 100
KH2 PO4 == 18 g
=1.809

C. Microscopic Examination (Wheat, rice, corn and tapioca flour.

a) Wheat flour
 Wheat starch granules surrounded in a
continuous matrix with oval and
spherical shape. The striations present
are slightly visible in large granules
while the hilum is shown as a circular
spot.

b) Rice flour

Starch granules of rice flour are very

small with oval and round shape. It
tends to agglomerate in round and
irregular to form a cluster.

c) Corn flour

The granules are irregular, round and

may have irregular shape and
aggregations. Striations are very
distinct and the hilum shown in the
centre of granules and it may be
shown in a crack form.

d) Tapioca flour

It belongs to medium size granules

with irregular shape. It can also be
D. Flour Infestations
seen from spherical, polygonal to
dispersed shape. There is a few
Types of flour Cap discrete
Sauh hilum, and manyCapofLili
the hilum
is stellately fissured.
Infestation No No
DISCUSSIONS

Flour is commonly described as a fine powder, made from wheat that is being used for
cooking especially for the production of baked goods. Flour is being customized on the
processing industry or for grocery trade. The quality of flour need to be control, therefore, in this
practical we conducted the physical and chemical test. The physical tests conducted are the
microscopic examination and the flour infestations while the chemical test are whereby the
determination of pH and acidity.

Cap Sauh and Cap Lili flour were being used for both tests. Based on the pH results it
shows that Cap Lili with pH 6.17 while Cap Sauh is 5.95. The wheat flour usually have the pH
ranging between 6.0- 6.8 and the average pH of fresh flour is 6.12. The pH of flour is distinctly
differing due to the chlorination stage during the flour production. Both Cap Sauh and Cap Lili
are slightly acidic as white flour usually undergoes the chlorination process. Some unbleached
flour may become acidic over time and additional of additives in bleached flour keep them fresh
over a long period.

The freshness of the flour depends on its acidity. Next, we did the determination of
acidity on both flours by titration process. Cap Sauh has the slightly higher acidity with value
(2.331) compared to Cap Lili (1.809). During the storage of the flour, fat and phosphotides are
broken down enzymatically and promotes by the factor of high water content, temperature and
high degree of extraction. This enzymatic breakdown activity is acceptable for maturation of the
flour to a certain extent, however once the tolerance exceed, the flour may become inedible for
usage.

The results of microscopic examination for the wheat, rice, corn and tapioca flour are
simply described on the results attachment. A very dilute iodine solution is added to the sample
under the cover slip when there is any doubt to determine the particular grain or starch. The
illumination need to be modified in order to observe more clearly image of striations and hilum.

Based on the result, there is no presence of infestations on both flours after leaving them
flattened after 2 minutes. There was no evidence of pimpling or surface distribution on the
flours. Pimpling on the flour indicates the presence of mites breaking the surface due to the lack
of the oxygen in flour thus; the mites are looking out for more oxygen.
CONCLUSIONS

In conclusions, Cap Sauh flour has the higher acidity value (2.331) with low pH (5.95)
compared to Cap Lili flour with acidity value (1.809) and high pH (6.17) which closes to natural
pH. From microscopic examination, wheat flour consists of spherical and oval shape of granules
and rice flour have smaller granules aggregates in irregular and spherical shape. Both corn flour
and tapioca have irregular and spherical shape and belong to medium class size of granules but
tapioca flour granules have few discrete hilum, and many of the hilum is stellately fissured.
Lastly, there is no infestation evidence such as pimpling and surface disturbance by mites on
both Cap Sauh and Cap Lili flours.

QUESTIONS

1. What are the major functional ingredients in flour which gives strength and
structure to baked products?
The major functional ingredient in flour is the gluten protein which gives strength and
unique elastic properties and the structure to baked products. Gluten consists of gliadin
and glutenin which when they bind together due to chemical reaction, they stretch and
become harden. The amount of gluten can be simply measured by washing out the
starch from a small ball of dough under running water and the remaining left is the gluten
protein.

2. Why does incoming flour should have a moisture content of not more than 14%?
The incoming flour should have moisture content of not more than 14% to reduce the
risk of moulds, insect infestation and to avoid the rancidity during storage. Lowering the
moisture contents can made the flour safe to store and the mould would have only
minimum requirement for their growth to produce the mycotoxins.

3. What is starch gelatinization? What happens to the starch granules at very high
temperature?
Starch gelatinization is a reaction when the starch and liquid is combined together with
heated conditions, the individual starch granules absorb the liquid and swell, which
causes the liquid to thicken Gelatinization, occurs at different temperatures for different
types of starch. Root-based starches such as potato thicken at lower temperatures but
 break down more quickly, whereas cereal-based starches like corn and wheat thicken at
higher temperatures but break down more slowly. Gelatinization can be inhibited by the
high levels of sugar or acid while the presence of salt can promote the reaction.

REFERENCES

1. Fellows, P., & Axtell, B. (1995). Quality assurance for small-scale rural food industries (p.
44). Rome: Food and Agriculture Organization of the United Nations.
2. Pant Sharma, V. (2011, May 19). Bakery Series : 3: Chemical Analysis of Wheat Flour.
Retrieved June 27, 2015, from http://foodpathshala.ning.com/profiles/blogs/bakery-
series-3-chemical
3. Food Science Basics: Effects of Heat on Starches and Sugars. (2014, March 13).
Retrieved June 27, 2015. from http://chefsblade.monster.com/training/articles/215-food-
science-basics-effects-of-heat-on-starches-and-sugars