Students of Group AG-201, within the course “Storage and Processing of Crop Products,” conducted a laboratory exercise on the topic “Determining the Quality of Gluten in Wheat Flour.”

Determining the quality indicators of flour composition is an important stage in evaluating grain products. These indicators define the nutritional value of the flour, its baking properties, and its storage stability.

To evaluate quality, laboratory analyses and sensory assessment methods were applied.

During the work, the quality of gluten in wheat flour was determined using the infrared analyzer “Spektran-119M.”

Course instructor – Zakieva Arayly Alenkhanovna.