ABSTRACT
The quality of cereals and various cereal products is determined by a variety of characteristics that may be assigned different significance levels, depending upon the desired end product. These characteristics can be divided into chemical, enzymatic, and physical. Likewise, individual quality testing methodologies can be classified into those concerned with the chemical components of the tested material, assays for estimating enzymatic activity, and tests dealing with various physical or physicochemical properties. Procedures based on small-scale product preparation, e.g., laboratory milling and experimental baking tests, are also parts of the methodology. Tables 1 and 2 contain a list of the procedures most commonly employed as part of the Approved Methods of the American Association of Cereal Chemists [1] or Standards of the International Association for Cereal Chemistry and Technology [18–23]. The expected ranges of values measured by these procedures for different types of wheat flour are given in Tables 3–5.
