Technological Processing of Wheat and Comparative Quality Analysis of Flour Types produced in 2024 and 2025

Session

Agriculture, Food Science and Technology

Description

Wheat (Triticum spp.) is one of the most important agricultural crops worldwide and plays a key role in feeding the population. It is a fundamental raw material for staple foods such as bread, pasta, and other dough-based products. Flour, produced through wheat processing, is classified into types based on ash content, degree of refinement, and nutritional composition. Among the most widely used are types 400, 500, and 850, each with distinct technological properties and applications in the food industry. This paper studied the technological process of wheat milling and conducted a comparative analysis of flour types 400, 500, and 850 produced in 2024–2025. The objective was to evaluate physicochemical and rheological parameters by determining the impact of refinement on nutritional value and technological performance. Protein content was measured using FOSS Infratec™, dough development and stability with the Brabender Farinograph, and starch gelatinization with the Amilograph. Additional analyses included moisture, wet gluten, ash, and enzymatic activity, following standardized methods.The results showed differences among the three flour types, related to mineral content, protein levels, and structural composition. Types 400 and 500, with lower ash and protein, showed limited dough stability and lower nutritional values, making them suitable for white and light baked goods. In contrast, type 850, with higher protein, gluten, and stronger dough structure, proved more suitable for wholewheat bread and high-nutrition products, offering consistent quality in industrial processing. The study emphasizes the importance of selecting the appropriate flour type for the intended application and the need for regular laboratory analyses to ensure quality and safety of wheat-based products.

Keywords:

Wheat flour, Triticum spp., flour types 400, 500, 850, protein content, ash content, farinograph, amilograph, dough rheology

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-982-41-2

Location

UBT Lipjan, Kosovo

Start Date

25-10-2025 9:00 AM

End Date

26-10-2025 6:00 PM

DOI

10.33107/ubt-ic.2025.170

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Oct 25th, 9:00 AM Oct 26th, 6:00 PM

Technological Processing of Wheat and Comparative Quality Analysis of Flour Types produced in 2024 and 2025

UBT Lipjan, Kosovo

Wheat (Triticum spp.) is one of the most important agricultural crops worldwide and plays a key role in feeding the population. It is a fundamental raw material for staple foods such as bread, pasta, and other dough-based products. Flour, produced through wheat processing, is classified into types based on ash content, degree of refinement, and nutritional composition. Among the most widely used are types 400, 500, and 850, each with distinct technological properties and applications in the food industry. This paper studied the technological process of wheat milling and conducted a comparative analysis of flour types 400, 500, and 850 produced in 2024–2025. The objective was to evaluate physicochemical and rheological parameters by determining the impact of refinement on nutritional value and technological performance. Protein content was measured using FOSS Infratec™, dough development and stability with the Brabender Farinograph, and starch gelatinization with the Amilograph. Additional analyses included moisture, wet gluten, ash, and enzymatic activity, following standardized methods.The results showed differences among the three flour types, related to mineral content, protein levels, and structural composition. Types 400 and 500, with lower ash and protein, showed limited dough stability and lower nutritional values, making them suitable for white and light baked goods. In contrast, type 850, with higher protein, gluten, and stronger dough structure, proved more suitable for wholewheat bread and high-nutrition products, offering consistent quality in industrial processing. The study emphasizes the importance of selecting the appropriate flour type for the intended application and the need for regular laboratory analyses to ensure quality and safety of wheat-based products.