Evaluation of wheat quality for application in flour based confectionery products

Abstract

The quality assessment of special purpose flour for cereal-based confectionary product is evaluated on the basis on specified ranges of standard and specific indicators of wheat quality, laboratory flour, dough and final products obtained by laboratory baking tests. The range of values for the standard indicators of physicochemical and technological quality of specific-purpose flour for the production of flour-based confectionary products is presented in this paper. A sample of Triticum compactum, sample of laboratory flour, sample of dough, as well as samples of hard biscuit and cookies obtained by test baking were used in this study. Despite the evident deviations of the measured values of specific and non-specific indicators of quality from the required values, the sensory quality of hard biscuits and cookies were highly rated. The obtained results emphasize the necessity to reassess the required values of all relevant indicators for defining the quality of special-purpose flour for production of flour-based confectionary products.