Monitoring the quality of the flour in a laboratory mill "Slavonia Zupanja" dd

Završni rad o praćenju kvalitete brašna temelji se na iskustvu dobivenom tijekom prakse u laboratoriju „Slavonija Županja“ d.d. i znanjima dobivenim tijekom studija. Prilikom dolaska pšenice u silos obavlja se dio navedenih analiza: mirisanje pšenice, određivanje vlage i hektolitarske mase kao i određivanje primjesa. Ostale analize provode se u velikom laboratoriju i one uključuju:određivanje količine pepela, određivanje veličine čestica brašna metodom prosijavanja, određivanje udjela glutena (ručno ispiranje glutena, ispitivanje kvalitete glutena), farinograf, ekstenzograf, amilograf, organoleptičko ocjenjivanje, amilolitičke aktivnosti brašna metodom „broja padanja“ po Hagberg Pertenu, određivanje vode i pekarovu probu.The following bachelor΄s thesis about the monitoring of the quality of flour has been written based on the experience gained during practice in the laboratory "Slavonia Zupanja" dd and knowledge gained during education. Upon arrival of wheat in the silo a part of the following analysis in silo laboratory are being carried out: odour analysis, moisture determination, hectoliter mass, and determination of impurities. Flour analysis are done in a mill laboratory, and they include: ash content determination, flour particle size determination by sieving method, gluten content (hand washing gluten quality testing), farinograph, extensograph and amylograph tests, organoleptic assessment, determination of Falling Number according Hagberg Perten standard procedure, water content determination and baker's test