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28 Μαρ 2018 · The ash content of flour refers to the mineral content which is measured by burning the sample of flour to ash and then measuring what’s left. Since most of the mineral content resides in the bran and germ of the grain, high extraction flours (more whole grain flours) generally have more ash content.
Ash is the mineral or inorganic material in flour. The ash content of any flour is affected primarily by the ash content of the wheat from which it was milled, and its milling extraction rate: the amount of flour obtained from wheat after milling, when the bran and germ are removed.
11 Νοε 2020 · What exactly is flour ash? Very basically flour ash is mineral content. In flour ash determination, we burn off a sample of flour and what is left after burning, the ash, is expressed as a percentage of the original sample weight. Let’s say, for example, 0.53% ash in a typical bread flour.
Ash content is a good indicator of bran contamination in white or refined flours. As flour extraction rate is increased, the amount of contamination with non-endosperm increases and the ash content increases.
The ash content is the tool used to measure the amount of bran that remains in the flour. Typically, the ash content in flour ranges from 0.35% to 2%. The ash content in flour is technically an indicator of its mineral content. To determine the ash content, a sample of flour is burned at a high temperature.
Therefore, the ash content in flour is an important parameter in the assessment of flour quality. Measurement of the ash content is routinely performed using a standard ash analysis method in which the sample is burned at 550 °C for soft wheat flours and 575–590 °C for hard wheat flours.
1 Σεπ 2023 · Ash detection played an important role in wheat flour quality testing. In this work, we proposed a method for the ash content detection in wheat flour, which based on hyperspectral (HSI) method fused with terahertz (THz) technology.
