THE EFFECT OF ENVIRONMENTAL FACTORS ON THE MICROBIOLOGICAL QUALITY OF FLOURS

Ferati, Ismail and KALEVSKA, Tatjana and NIKOLOVKSA NEDELKOSKA, Daniela and IVANOVA, Petya and Durmishi, Namik and Xhabiri, Gafur and Miftari, Hava and Alija, Durim and Luma, Rejhana (2022) THE EFFECT OF ENVIRONMENTAL FACTORS ON THE MICROBIOLOGICAL QUALITY OF FLOURS. International Journal of Food Technology and Nutrition, 5 (9-10). pp. 53-56. ISSN 2671-3071

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Abstract

The flours that are obtained through the grinding process have different qualities which affect the safety aspect of the flours. During the grinding process, an attempt is made to remove the outer layer of the grain which from a microbiological point of view is contaminated by the conditions of cultivation, harvesting, transport and storage. It is a part that has a direct contact with the environment, this layer, even though it is rich in nutritional values, must be removed to ensure the safety of the product. With outer layer are also removed the aleuronic layer and the embryo, the embryo is a fat-rich structure, therefore it is removed to extending the life of the product, because a number of microorganisms have lipolytic action and change the organoleptic qualities of the final product. Our study is focused on the microbiological qualities of different flours and the moisture of the product which has a very significant effect on the development of microorganisms. The samples taken during this study were random in the market, where different flours were analyzed such as: Whole-wheat flour X1, X2 and flour type 400 X1, X2. The study analyzed the ratio of product moisture to the total number of microorganisms, molds and yeasts. The obtained results show a close correlation between the percentage of moisture and the number of microorganisms. The moisture content was higher in whole-wheat flours than in type 400 flours which also reflect in the number of microorganisms where the largest number of microorganisms is in whole-wheat flours.

Item Type:	Article
Uncontrolled Keywords:	Whole-wheat flour, type 400 flour, % H, mesophilic aerobic bacteria, molds and yeasts.
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	27 Oct 2022 13:28
Last Modified:	27 Oct 2022 13:28
URI:	http://eprints.unite.edu.mk/id/eprint/1044

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