Standard quality of Iraqi locally produced flour and the possibility of updating  (Comparative Study)

Hsen Fadil Klef, Engneer

	Standard quality of Iraqi locally produced flour and the possibility of updating (Comparative Study)
Al Kut Journal of Economics Administrative Sciences
Article 1, Volume 1, Issue 2, 2011, Pages 226-254
Author
engneer hsen fadil klef
Abstract
: The production of flour has historically driven technological development, as attempts to make gristmill more productive and less labor-intensive led to the watermill and windmill, terms now applied more broadly to uses of water and wind power for purposes other than milling . Flour contains a high proportion of starch, which are complex carboheydrat. Leavening agents are used with some flours, especially those with significant gluten content, to produce lighter and softer baked products by embedding small gas bubbles . We know there are economical importnce to specification quality of flour by correctly .In some markets, the different available flour varieties are labeled according to the ash mass ("mineral content") that remains after a sample was incinerated in a laboratory oven (typically at 550 °C or 900 °C, see international standards ISO 2171 and ICC 104/1). This is an easily verified indicator for the fraction of the whole grain that ended up in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (extraction rate: 100%) leaves about 2g ash or more per 100g dry flour. Plain white flour (extraction rate: 50–60%) leaves only about 0.4g .
Keywords
Standard quality of Iraqi locally

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