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The main purpose of flour
1.
Prepared:student of faculty commodity
research and commercial
activities 1 courses of 4
Romanova Alina
2.
3. Using
The main purpose of flour is baking bread, bakingpancakes, pies, while making dumplings, bakery,
confectionery products (cakes, muffins, cookies), pasta,
and more.
4. Physical properties.
5. Chemical properties
6.
Evaluate the quality of the floursample physical and chemical
methods of research.
7.
Materials Required8.
9.
Fluorescent analysis helps to identifyqualitative and quantitative flour composition
10.
Buckwheat flour(Sample 3) – blue
Corn flour (sample 4) brown
11.
Check the pH using pH-meter12.
Sample:1.
2.
3.
4.
5.
6.
pH=5,72
pH=5,84
pH=6,12
pH=6,17
pH=6,76
pH=6,22
13.
The main purpose of this method is titrationof all acids reactants in flour by
sodium hydroxide
14.
15.
pinkpink
16. Results
17. Conclusions:
• Acidity of potato and corn flour meet thestandards
• Acidity of buckwheat flour is too high and
does not meet the standards.
• Acidity of wheat flour does not meet the
standards of both top and second grade.