Análisis de acidez en la harina de trigo

Abstract

In the city of Machala, wheat flour samples were taken to determine, through bibliographic, descriptive and analytical research, moisture and acidity analyzes in whole wheat flour samples, self-rising wheat flour, self-growing wheat flour YA, whole wheat flour YA, applying the respective quality standards for the requirements of INEN 616 wheat flour, INEN-ISO 712 standard for the determination of moisture content with an established value of 14% and INEN 521 standard for the determination of titratable acidity with 0.2% values depending on the type of wheat flour and 0.3% for a whole wheat flour. The research was carried out in the Bromatology Laboratory of the Technical University of Machala, and the values of humidity and acidity of each wheat flour were demonstrated that if they comply with what is established in the current INEN quality standards. The humidity and acidity ratio of the four samples analyzed for wheat flour have normal values and are fresh flours that are sold in the city of Machala.