Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Radiana TAMBA-BEREHOIU, Ciprian–Nicolae POPA, Vasilica SIMION, Rodica CULEA
This paper aims to assess the quality and microbiological parameters of a range of wheat flours for domestic consumption, purchased on the Romanian market. In this regard there were purchased 20 samples of flour from 13 manufacturers. Quality parameters analyzed were: Moisture (%), Protein content (%), Ash content (%), Water absorbtion (%), Total combined Yeasts and Molds count (CFU/g) and the number of days until the deadline of the shelf life. The analyzed flours were characterized by the following variation ranges of the parameters: Moisture (%) 10.9 - 14.4, Protein content (%) 10.0 - 15.7, Ash content (%) 0.40 - 1.59, Water absorbtion (%) 57.0 - 61.9, Yeast and molds (CFU/g): 10-410, and number of days until the deadline of the shelf life: 9-326. The results showed that there are no significant correlations between analyzed parameters and the content of yeasts and molds. This suggests that the dynamics of yeasts and molds population in packed flours is dependent primarily on the processing conditions and less on the factors that act during the lifetime of the product on the shelf.
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