Evaluation of Physico-Chemical and Microbiological Parameters of the Types of Wheat Flour Produced in Milling Company

Wheat flour is one of the most used ingredients in bakery products, based on its nutritional and technological properties. Also recent years, with increase variety dough there has also been an types wheat a way that suits needs market. This study aims to analyze physico-chemical microbiological characteristics some produced by milling company, which are for different purposes, such as: white flour, brown whole meal etc. In total, 6 samples were analyzed for: moisture, ash, gluten, acidity, water activity total load. The results showed moisture content below 14.5 % all samples. range ash varies from 0.46-1.29% type because it represents amount minerals present flour. Acidity parameter determine storage conditions had low value 0.09-0.21 %.The wet gluten between 27.3-34.4 %, highest was detected From analyzes carried out, we see result microbial Based samples, this company have good quality terms parameters. Usually, final product depends raw ingredients. So, parameters means higher safety products.