06 Admixtures of Flours Methods​

06-10.01 Admixture of Rye and Wheat Flours

Admixture of wheat and rye flours is often used in baking. The relative proportion of rye flour is important, since rye proteins tend to impart stickiness to doughs. This method, known as the trifructosan method, detects the extent of presence of rye flour in wheat flour.

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06-11.01 Soy Flour

This qualitative method determines the presence of soy flour in uncooked cereal and pasta products

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