Sensorial and physical-chemical analysis of a “000” wheat flour type obtained into a mid capacity mill

Abstract

The aim of the paper was to effectuate a sensorial and physical-chemical analyse for a “000” wheat flour type which was obtained into a mid capacity mill.Sensorial analyse of wheat flour targeted on appreciation of colour, taste, smell as well as on flour infestation degree.From physical-chemical analysis view point, the aims of the current paper were focused on the following parameters: moisture, wet gluten, ash, acidity, granulosity and falling index.