Blog

1. What is Buckwheat Flour?

Although the name “wheat” appears in buckwheat, it is not a true cereal. It is obtained from the seeds of the plant Fagopyrum esculentum (Common Buckwheat), which belongs to the Polygonaceae (knotweed) family. After the plant flowers, a hard-shelled fruit called an “achene” forms, and the seed inside this fruit is called “buckwheat.” Therefore, buckwheat is classified as a fruit seed.

1.1 Structure of Buckwheat Flour and Its Effect on the Product

Buckwheat is a pseudocereal flour and naturally does not contain gluten. Gluten is a protein complex formed by the combination of gliadin and glutenin proteins, found only in true cereals such as wheat, barley, and corn, which belong to the grass family (Poaceae). These plants develop a structure to store energy in their seeds, known as gluten protein.

Since buckwheat does not belong to this family, it does not have this protein structure genetically. Instead, buckwheat contains a different protein composition made up of proteins called “globulin” and “albumin.” These structures distinguish buckwheat from true cereals.

1.2 Water Binding Capacity

While proteins in cereals form a sticky, elastic, gum-like gluten network that stretches and traps air bubbles when combined with water, the proteins in buckwheat bind tightly to each other when they come into contact with water and do not form an elastic chain. Buckwheat proteins absorb water like a sponge. As a result, the dough becomes heavier, but it becomes difficult to shape. Doughs made from this flour can easily break when handled. A denser consistency is obtained, and a viscoelastic structure cannot be achieved.

The logic behind the water-binding capacity of buckwheat flour lies in colloidal dispersion and viscous matrix phenomena.

Colloidal dispersion explains that when buckwheat flour mixes with water, the albumin and globulin proteins do not fully dissolve. Although the flour and water form a homogeneous mixture, these proteins remain as very small particles within the mixture. Therefore, buckwheat proteins create a suspension-like structure in the dough. Even though this structure allows interaction with water, the bond is not strong because these particles are not evenly distributed. This is why buckwheat flour cannot form a viscoelastic structure like wheat flour.

Viscous matrix refers to resistance to flow (viscosity) and the structural network formed by components. As the proteins and starch in buckwheat absorb water, they swell and move closer together, increasing friction between molecules. This increased friction reduces flow and increases viscosity, resulting in a thicker dough. Because of water absorption, the product becomes heavier. This dense, heavy, low-flow structure is called a viscous matrix.

For this reason, buckwheat bread is not airy but rather moist and dense. Gas bubbles cannot rise easily in this heavy structure and remain trapped inside.

2. Effect of Particle Size on Quality in Buckwheat Flour

2.1 Surface Area and Water Absorption

Particle size control is critical in buckwheat flour because it greatly affects the final product. Total surface area is one of the most important factors, as it directly influences water absorption capacity.

Figure 1: Structure of buckwheat grain

Buckwheat grains are harder and more angular compared to wheat. This geometric structure makes processing more complex. The tetrahedral shape of the grain makes milling and sieving processes highly sensitive, where every adjustment significantly affects the final product.

2.2 Negative Effects of Not Performing Sieve Analysis in Fine Flour

During milling, wheat grains are round, allowing force from rollers to be evenly distributed. However, buckwheat grains are angular, so this uniformity cannot be achieved. When rollers contact the sharp edges, they break explosively, producing very fine particles.

Even slight adjustments in milling can result in excessive fine powder. If the roller gap is too narrow and speed is high, very fine flour is produced. This also increases damaged starch due to high pressure. Increased damaged starch allows water to enter easily, and combined with increased surface area, water absorption becomes excessive and uncontrolled.

Since buckwheat lacks gluten, the only structure holding the dough together is the sticky network formed by hydrated proteins. Without sieve analysis, this leads to excessively sticky dough that can damage machinery and cannot be shaped. Such dough may remain undercooked during baking due to excessive water retention. It also negatively affects sensory quality, creating a sticky mouthfeel despite a homogeneous but lifeless texture.

2.3 Negative Effects of Not Performing Sieve Analysis in Coarse Flour

In loose milling, the hard outer shell and endosperm are not fully broken down due to wide sieve sizes or loose mill settings. This results in large, angular particles resembling semolina.

In coarse flour, water penetration is more difficult due to tighter molecular packing, slowing hydration. Without sieve analysis, bread crumb remains dry. Water migrates outward instead of being absorbed, evaporates during baking, and results in a dry, hard product.

Because gluten is absent, proteins cannot form a cohesive structure, leading to a crumbly texture. The product may feel gritty in the mouth, reducing perceived quality.

2.4 Non-Homogeneous Distribution Without Sieve Analysis

A mixture of both fine and coarse particles may form, leading to a combination of overly sticky inner structure and dry, crumbly outer structure.

2.5 Sieve Analysis with Bastak 8000

The Bastak 8000 Sieve Shaker is highly effective in balancing particle size, which directly affects water absorption, dough elasticity, and final product volume. It complies with ICC, CE, and ISO standards and ensures precision from roller adjustment control to daily production monitoring. By accurately determining particle distribution, it ensures consistent and balanced quality.

Figure 2: Bastak 8000 Sieve Shaker Device. Bastak Instruments, 2026, Ankara, Türkiye.

3. Effect of Moisture on Quality in Buckwheat Flour

Moisture content is directly related to the water in flour. Since buckwheat is rich in protein, fat, and carbohydrates, high moisture creates an environment suitable for microorganisms.

The typical moisture level is around 14%. However, especially in fine flours, exceeding this level can promote mold and fungal growth. This can affect color and lead to the formation of mycotoxins, posing health risks.

Buckwheat also contains higher natural fats compared to wheat. High moisture activates lipase enzymes, which break down fats into fatty acids, causing rancidity and unpleasant odors.

Moisture also causes clumping due to electrostatic interactions, leading to sieve blockage and increased machinery wear. High-moisture packaging causes condensation, reducing shelf life and damaging packaging.

3.1 Moisture Analysis with Bastak 16000

Evaluating moisture is essential for food safety and cost control. The Bastak 16000 Moisture Analyzer prevents purchasing excess water during raw material intake and reduces risks like mold, heating, and toxin formation during storage. It ensures long-term product durability through precise measurement.

Figure 3: Bastak 16000 Moisture Analyzer. Bastak Instruments, 2026, Ankara, Türkiye.

4. Ash Analysis Requirement in Buckwheat Flour

To determine flour purity and milling efficiency, ash analysis is required. This measures inorganic mineral content by burning flour at 550–900°C.

Buckwheat minerals (potassium, magnesium, phosphorus) are concentrated in the outer layers (pericarp and aleurone). The endosperm contains fewer minerals.

High ash indicates excessive inclusion of outer layers during milling, resulting in bran formation. This suggests coarse sieving or aggressive milling. While nutritionally rich, such flour has lower visual quality and is called whole buckwheat flour.

For better appearance, finer milling with lower mineral content is preferred.

4.1 Ash Analysis with Bastak 12000

Ash content is a key indicator of milling efficiency and product quality. The Bastak 12000 Ash Furnace, with PID-controlled precision, minimizes errors and ensures accurate results across various applications.

Figure 4: Bastak 12000 Ash Analysis Device. Bastak Instruments, 2026, Ankara, Türkiye.

5. Protein Analysis in Buckwheat Flour

Protein analysis provides insight into nutritional value and functional performance. Since buckwheat lacks gluten, protein plays a crucial structural role.

Buckwheat is rich in amino acids such as lysine and arginine. Low protein reduces product quality, causing weak structure, spreading during baking, and crumbling.

Proteins also affect water absorption. Lower protein requires more water, making dough consistency difficult to control.

5.1 Protein Analysis with Bastak NIR DA 9000

The Bastak NIR DA 9000 combines speed and accuracy using diode array spectroscopy to measure protein, gluten, moisture, and ash within seconds. Widely used in leading laboratories, it maximizes efficiency and simplifies complex analysis processes.

Figure 5: Bastak NIR DA 9000 Protein Analysis Device. Bastak Instruments, 2026, Ankara, Türkiye.

The Falling Number (FN) test is one of the most widely used analyses to indirectly evaluate alpha-amylase activity in cereal and flour quality control processes. This method aims to measure the change in viscosity caused by the liquefaction of the gelatinized structure of a flour–water suspension under specific temperature conditions, depending on the rate at which alpha-amylase activity breaks down the gel structure.

Despite its simple principle, the Falling Number test has become a widely accepted reference measurement method in both academic and commercial environments worldwide. The main reason for this is that the test can rapidly and reproducibly determine sprouting damage and the related enzymatic deterioration levels and integrate these results directly into industrial decision-making processes.

A low Falling Number value generally indicates increased alpha-amylase activity and the associated starch degradation, whereas high values indicate low enzyme activity and a more stable starch structure. In this context, Falling Number analysis has evolved from being merely a laboratory measurement into an important decision-making parameter for flour mills, grain storage facilities, and grain trading organizations.

It also creates a common language that enables reliable quality classification of wheat batches coming from different production regions. The Falling Number test is considered one of the most effective methods to meet this need.

Today, standardized test protocols developed by the International Association for Cereal Science and Technology and other institutions play a key role in ensuring the international acceptance of the Falling Number test. These standards ensure that analysis conditions (such as sample moisture, temperature, mixing time, and measurement duration) are applied uniformly in all laboratories, thereby increasing the comparability of results.

Thus, the Falling Number value is not only a local quality parameter but also a common reference criterion in the quality evaluation of wheat originating from different countries.

However, it is well known that the Falling Number test alone does not explain all quality parameters; rather, it is a strong indicator for determining alpha-amylase activity and sprouting damage. Literature suggests that evaluating Falling Number results together with dough rheology tests such as the Farinograph Test and the Alveograph Test can provide a more comprehensive quality analysis.

Nevertheless, due to its rapid application, low cost, and industrial practicality, the Falling Number test is particularly useful in routine quality control analyses. Ultimately, this analysis indirectly measures the alpha-amylase activity, starch integrity, and biochemical stability of wheat, thereby supporting production safety in the flour-based food industry. It also enables early detection of field-originated quality losses, such as pre-harvest sprouting, ensuring quality continuity throughout the chain from producer to consumer.

Why Is the ICC 189 Standard Important?

Establishing a common language for analytical results used in trade worldwide is crucial. The ICC 189 standard test is an international protocol developed to eliminate such complexities and ensure a unified system of interpretation.

This standard uses an amperometric method and provides both microscopic measurement precision and macro-level economic impact.

The method study titled “Estimation of Alpha-Amylase Activity Level Based on Viscosity in Determining the Falling Number Using the Bastak Instruments FNCheq Device” was accepted in 2021 by the International Association for Cereal Science and Technology as ICC Draft Standard No. 189 and presented for global use.

For the grain industry, the accuracy of data is important, but its international validity is equally strategic. The Bastak Falling Number 5100 is the first and only registered device worldwide certified to comply with the ICC Draft Standard No.189 criteria.

One of the major benefits of this certification is that analysis results are automatically corrected according to ICC standards. This correction mechanism allows raw materials from different locations to be interpreted within the same scientific framework used in academic literature and international grain markets.

The technological infrastructure emphasized by ICC 189 almost eliminates errors in defining alpha-amylase activity and positions the device as a reliable assistant even under challenging geographical conditions. In particular, it automatically compensates for differences that may occur in tests conducted in regions with unfavorable altitudes.

As a result, using the Bastak 5100 transforms your operation from a local producer into a technology partner that both follows and contributes to global standards.

APPLICATION AREAS OF THE DEVICE

With more than 20,000 devices operating worldwide, Bastak devices are used in flour mills, bakeries, pasta and biscuit production plants, cereal industry laboratories, universities, and research institutions.

Within a maximum of 10 minutes, the device can determine malt enzyme or commercial alpha-amylase enzyme activity in samples such as:

• commercial wheat flour

• whole wheat flour

• durum wheat flour

• bulgur

• vital gluten

• vermicelli

• semolina

Figure 1. Application Areas of the BASTAK 5100 FN Device

The Falling Number (FN) measurement mode is used to determine natural alpha-amylase enzyme activity, while the Fungal Falling Number (FFN) mode is used to determine total alpha-amylase activity (microbiological + natural).

BENEFITS OF THE BASTAK FALLING NUMBER 5100 DEVICE

The Falling Number analysis, recognized worldwide as the most modern and reliable method, is the most advanced system used to measure alpha-amylase enzyme activity in wheat and flour.

In this process, a thick pudding-like mixture formed by combining flour and water is monitored to determine how quickly it is liquefied by enzymes.

With over 25 years of experience in food quality control technologies, Bastak manufactures Falling Number 5000 and 5100 models, which perform this sensitive measurement using advanced engineering.

Modern grain industries must accurately determine the biochemical characteristics of raw materials to ensure sustainable final product quality. The Bastak Falling Number 5100 transforms laboratory environments into high-technology centers.

One of the most important advantages of the device is that it performs the globally recognized Falling Number analysis within a fully automated digital system, minimizing human error.

The ability to analyze both natural (FN) and total (FFN) alpha-amylase enzyme activities simultaneously provides operational efficiency and time savings. The total analysis time is no more than 10 minutes.

Its ability to automatically correct pressure changes caused by altitude differences and optimize results according to ICC standards ensures universal measurement accuracy independent of geographic limitations.

This technology serves a wide range of applications from flour mills to research institutes, combining academic reliability with high-resolution touch panels and corrosion-resistant aluminum components.

By automatically calculating mixture ratios, the system eliminates costly trial-and-error processes in stock management. Ultimately, using a Bastak device is not merely a measurement procedure; it is a scientific assurance that supports the entire quality chain from raw material to final baked product.

DEVICE FEATURES

The device operates at 220V / 50 Hz.

After the device is turned on, altitude, date, and time information can be entered using the ENTER button on the control panel.

• FN measures the Falling Number value of the sample.

• FFN measures the fungal Falling Number value.

• LEFT ID and RIGHT ID allow entry of sample names.

• MOIST GR calculates the required sample amount automatically when moisture percentage is entered.

• MOIST FN performs corrections according to ICC standards.

• MIX calculates the ideal mixing ratio.

• MALT calculates the required malt enzyme addition.

• LN determines the liquefaction value.

• AVER calculates the average of left and right sample results.

• PRINT provides printed results, while FEED adjusts paper length.

STEP-BY-STEP FALLING NUMBER ANALYSIS WITH BASTAK 5100

After filling and activating the cooling tower water tank, the test tubes must be placed into the cooling slots on the FN device lid. The cooling water flow should be adjusted to 1 L per minute.

Before starting the analysis, the sample must be mixed to ensure homogeneity. From the homogenized sample, 7 grams of flour (adjusted to 14% moisture basis) is weighed from four or five different points. The same procedure is repeated for the second sample.

The weighed flour is transferred into clean and dry test tubes using a funnel.

Then 25 ml of distilled water at 22°C is added to each tube. The tubes are shaken for 20 seconds using the Bastak FNX 5050 shaker.

Any sample residue on the tube walls is pushed down into the tube using a stirring rod. The tubes are then placed into the tube holder.

Once the tubes are fully inserted into the device’s water bath, the analysis is started.

The device grips the stirring rods within 5 seconds and mixes the sample for 55 seconds. At the end of the 60-second test period, the rods are released. When the magnetic sensors detect the falling rods, the test ends.

The device automatically stops and prints the results, thereby determining the natural alpha-amylase enzyme activity.

IDEAL VALUES IN FALLING NUMBER ANALYSIS

In a good bread flour, the Falling Number value is ideally expected to be between 200–250 seconds. Values above 250 generally indicate that there is no climatic damage.

Figure 2. BASTAK Falling Number Ideal Values

If the Falling Number exceeds 300, alpha-amylase activity is low, fermentation is slow, and breads produced from such flour tend to have low volume, dry crumb, and shorter shelf life.

On the other hand, breads produced from flours with values below 150 are typically sticky, rapidly fermenting, darker in color, low in volume, and have short shelf life.

Falling Number Values in Different Wheat Varieties

Table: Falling Number (FN) Values in Different Wheat Varieties

What is Damaged Starch?

Starch in the endosperm contains amylose and amylopectin molecules. These molecules exhibit a regular arrangement in the wheat endosperm. In this state, wheat has a semi-crystalline structure. One of the main factors forming the crystalline structure is the branching created by amylopectin. These molecules have short side chains. When these chains align parallel to each other, double (helical) structures appear. The crystalline layer is formed by these helices coming side by side. In the endosperm, there are structures formed by the regular arrangement of molecules as well as irregular structures. The areas where these irregular structures are present are called amorphous regions. The branched regions of the amylopectin molecule and the linear structures formed by the amylose molecule form the amorphous regions. When these structures are examined together at a microscopic level, they create interlaced structures. Since the rings form an interlaced structure, water has difficulty reaching the center of the rings. Therefore, a hydrophobic structure emerges. As a result, water struggles to reach the granule center.

When wheat enters milling, a large pressure occurs while moving between the rollers of the milling device. These pressures and forces transfer this energy to wheat granules during milling. With energy transfer to the granules, the bonds — hydrogen bonds — that hold the amylopectin helices together gradually start to separate. Therefore, the crystalline structure created by amylopectin dissolves, and the molecules move apart.

1.1 Breakage and Fragmentation in Starch Granules:

Starch granules can experience breakage due to light or bond rupture due to very severe mechanical effects.

Double Break Loss
Molecular Fragmentation

Double Break Loss: When starch granules come into contact with polarized light, they undergo breakage. As a result, the structure suffers degradation, and the crystalline structure formed by the molecules also degrades. As the degradation increases, the irregularity in the structure also rises.

Molecular Fragmentation: During wheat milling, wheat is not always exposed to a constant mechanical effect for various reasons. In some cases, milling can be very intense, and the resulting stress is not limited to intermolecular bonds but also causes the breaking of glycosidic bonds connecting glucose molecules, affecting the length of the chains as well.

When these deformations occur, they affect not only a single structure of the granule but also cause a geometric change in the whole granule. Granules subjected to high pressure between rollers flatten as a result. Consequently, surface area increases and volume decreases. Expansion and flattening events are observed. On the other hand, in some areas, granules break into separate pieces. This is important for flour flowability and rheology.

1.2 Post-Damage Contact with Water: Molecular Swelling

The disruption of the crystalline structure in the granules for various reasons causes the gaps to open. Therefore, the molecules in wheat become exposed to external influences. As a result, water molecules start attaching to -OH groups inside the crystals when entering. This attachment occurs easily because under normal conditions, heat is required for starch to absorb water. However, after starch granules are fragmented, molecules are already exposed, so even room-temperature water can easily penetrate this structure. Consequently, "cold gelatinization" occurs.

Uses and Importance of Damaged Starch Measurement in the Flour Industry

In the milling sector, the amount of damaged starch must be known for energy savings, machine control, and maintenance purposes. A high damaged starch value indicates excessive milling. Milling beyond normal values leads to overloading of the machines. Consequently, machines working harder bring rollers closer together. As this closeness increases, the pressure between rollers also increases. Increased pressure and fast operation can cause overheating in the machines. In the long term, this damages raw material, reduces product quality, and increases electricity consumption, leading to unnecessary expenses.

For the bread sector, the damaged starch amount directly affects product shelf life and efficiency. High damaged starch means the product absorbs too much water, but since gluten is weak, it later releases excess water, causing the bread interior to dry. This leads to rapid staling.

In biscuit and cake production, a low damaged starch amount is preferred because dough crispness is important. Too much damaged starch prevents proper dough spreading; the dough absorbs excess water, resulting in a hard final product.

Why Knowing Damaged Starch is Necessary for the Industry

Knowing damaged starch in the flour industry is essential for controlling the process from raw material to final product smoothly.

Water Absorption:
Insufficiently milled flour has fewer gaps between molecules, resulting in lower damaged starch. Low damaged starch means the flour struggles to absorb water. Flour that cannot absorb enough water yields less dough, reducing efficiency over time.

Over-milling causes control difficulties. In this case, a false water absorption occurs. Granules with more gaps absorb excess water initially but later release it.

Fermentation:
When damaged starch is low, the open starch area is insufficient for amylase enzymes, reducing their efficiency. Consequently, sugars needed for yeast are not released. Yeast cannot feed properly, and fermentation rate decreases. This leads to low gas production and insufficient bread volume.

Excess damaged starch makes enzymes more active, producing sugars for yeast. Yeast produces gas, but weak gluten cannot retain it, leading to dough collapse.

Figure 1: Relationship Between Damaged Starch Ratio and Gas Production Rate.

Crust Color:
Low inter-molecular gaps and enzyme inefficiency prevent sufficient sugar formation. The Maillard reaction does not occur, and bread crust appears pale. High damaged starch allows water to enter granules, enzymes release enough sugar, and crust darkens due to excess sugar.

Texture:
Low damaged starch cannot absorb enough water, leading to tough bread. Excess damaged starch initially absorbs more water but releases it later, causing sticky dough and potential machine adhesion.

Advantages of BASTAK SD CHEQ 15000 in Measuring Damaged Starch

4.1 Rapid Analysis, High Accuracy, and Economic Efficiency via Amperometric Method

Conventional enzymatic methods are slow and complex. The amperometric method provides highly accurate measurement of damaged starch. Bastak 15000 SD Cheq uses an electrochemical amperometric method to analyze starch granules’ iodine absorption with very small samples (1 g) in minutes. Based on the internationally recognized Chopin SD principle, the device measures damaged starch affecting water absorption and fermentation rate. SD Cheq 15000 visually maps damaged starch levels in C UCD units. It can measure damaged starch in commercial flour, wheat flour, whole wheat flour, durum flour, bulgur, vital gluten, vermicelli, and semolina within 7 minutes at international standards.

Analysis relies on iodine absorption into granule gaps. Faster iodine absorption indicates higher damaged starch. The device displays percentage damaged starch on the LCD as %Al. Values can also be converted to UCD, UCDc, AACC, and Farrand units.

The device reduces costs by eliminating expensive enzyme kits. Full automation reduces labor requirements. It also allows evaluation of dough fermentation, water absorption, rheology, baking performance, aroma formation, biscuit breakage, and pasta quality.

4.2 Data Traceability, Device Reliability, and Integrated Operation

The 5-inch high-resolution touchscreen allows easy monitoring and control. Memory storage enables comparison with past results. Reports can be digitally generated and accessed remotely.

Parameter Table:

Bastak milling samples analyzed with SD Cheq 15000 show consistent and highly precise results. Consecutive analyses demonstrate stability.

4.3 Cost Savings and Quality Control with BASTAK SD CHEQ 15000

Bastak SD Cheq 15000 provides cost savings and improved quality. Accurate, repeatable measurements enable optimization. Proper water absorption must be ensured to avoid losses. High damaged starch can lead to excessive water uptake and sticky dough. Early detection allows corrective action within 7 minutes without high chemical or labor costs, preventing production waste.

Appropriate Damaged Starch Levels by Protein Range

Figure 2: Relationship Between Protein (X-axis) and Damaged Starch (Y-axis) (Bastak Instruments, 2026).

Different products require different protein and starch levels:

• Pan bread: 11–14% protein, 19–23 UCD damaged starch

• Flat bread: 10.5–12.5% protein, 17–20 UCD damaged starch

• Crackers: 8–10.5% protein, 16–18 UCD

• Noodles: 8.5–10.5% protein, 14–17.5 UCD

• Biscuits: 7–9% protein, 14–16 UCD

• Snacks: 7–8.5% protein, 14–16.5 UCD

Protein and damaged starch optimization ensures proper fermentation, water absorption, dough texture, and final product quality.

Chemical and Physical Quality Control Parameters of Corn Kernels and Corn Flour

Corn (Zea mays L.) is one of the most important cereal crops worldwide in terms of production and applications. Corn kernels and the flour produced from them are used as raw materials for human food, animal feed, and a wide range of industrial products such as starch, oil, and biofuels. Therefore, ensuring the quality of corn kernels and flour is critical for nutritional value, processability, and shelf life.

Within corn quality control, chemical parameters (moisture, ash content, protein, fat, starch level, etc.) and physical parameters (kernel hardness, color, particle size distribution, i.e., granulometry) are analyzed. These quality parameters directly affect the suitability of corn for different applications and the safety of the product.

Moisture content determines storage stability — high moisture accelerates mold growth and mycotoxin formation — while kernel hardness affects milling efficiency and the texture of the final product. This article reviews the main quality control parameters of corn kernels and corn flour, presents typical value ranges, and emphasizes their importance.

Chemical and Physical Characteristics of Corn for Quality Control

Standard methods are used for measuring chemical and physical parameters: moisture content is usually determined by drying at 105 °C or under vacuum (ISO 6540, AACC 44-15.02). Ash content is measured by burning the sample in a muffle furnace at 550 °C (ISO 749). Protein is determined by the Kjeldahl or Dumas method, converting nitrogen to protein (AACC 46-16.01). Fat content is determined by Soxhlet extraction (AOAC 920.85). Starch content can be measured enzymatically or indirectly and typically ranges from 60–75%.

Physical properties are analyzed through color measurement (CIELAB L*, a*, b*), kernel hardness (floatation test, crushing/grinding devices, or hectoliter weight), and granulometry (sieving or laser diffraction). All measurements are performed on representative samples, with control samples ensuring accuracy.

Bastak Solution

Moisture Measurement: The Bastak 16000 allows moisture measurement of 40 types of raw materials in 8–10 seconds using a dielectric principle.

Ash Content: The Bastak 12000 measures ash; whole grain flour: 1.2–1.5%; refined flour: 0.3–0.5%.

Protein Measurement: Corn protein content is generally 8–11%; slightly lower in refined flours.

Fat Content: Whole grain flour: 3–5%; lower in flour with removed germ.

Starch Content: 60–75%; measured using the Bastak polarimeter.

ICC Standardization and Global Solution:

Chemical and physical analysis determines the suitability, nutritional value, and safety of corn. Process optimization is ensured with 54 different Bastak devices certified to ICC 189 and 192 standards.

Research Context:

Sugar beet fiber (SBF) is used in food technology as a source of dietary fiber (DF). Due to its excellent functional and physiological properties, studies have been conducted on the use of SBF in products such as cookies, bread, spaghetti, extruded products, Frankfurter sausages, Turkish-type salami, and tarhana.

In the food industry, guar gum (GG) is also an innovative additive used in various products as a stabilizer and a source of dietary fiber. However, there is limited information in the literature about the rheological behavior of SBF and GG in wheat flour–dough systems.

Therefore, the present preliminary study was planned to examine the effects of incorporating SBF and GG on the rheological properties of wheat flour.

Rheological Analysis:

For the rheological analysis, commercial white wheat flour obtained from a local industrial mill (moisture 13.2%; ash 0.72%; protein 10.5% d.m.), guar gum, and salt were used. Fibrex (F) is a commercial sugar beet fiber product (67% dietary fiber) originating from Sweden.

Samples:

• Control flour

• Flour substituted with F at 3%, 6%, and 9%

• Flour supplemented with GG at 0.5%, 1%, and 1.5%

The rheological properties of the dough were analyzed using Absograph 500 and Resistograph 500 instruments (Bastak Instruments, Ankara, Turkey).

Parameters obtained from Absograph 500:

• Water absorption (WA, %)

• Development time (DT, min)

• Stability (ST, min)

• Farinograph quality number (FQN)

Parameters obtained from Resistograph 500 (at 135 min):

• Extensibility (Ex, mm)

• Energy (A, cm²)

• Tensile resistance (Rs, BU)

• Maximum tensile resistance (Rm, BU)

• Rs/Ex ratio

• Rm/Ex ratio

Tests were conducted in duplicate, and the mean values are presented in a table.

Absograph Results:

For the control dough (without F or GG):

• WA: 63.6%

• DT: 0.9 min

• FQN: 23

For the dough samples with F:

• WA: 64.7–67.5%

• DT: 1.0–7.8 min

• FQN: 28–110

• ST: 2.0–8.0 min

For the dough samples with GG:

• WA: 65.9–69.9%

• DT: 1.1–1.2 min

• FQN: 22–29

Substitution of flour with F and GG decreased stability regardless of concentration. However, development time (DT) increased with increasing F content. The sample with 6% F showed the highest FQN value.

Resistograph Results:

For the control dough at 135 min:

• Rs: 349 BU

• Ex: 92 mm

These values indicate a weak-to-medium dough.

For the dough samples with F:

• Rs: 706–742 BU

• Ex: 79–112 mm

For the dough samples with GG:

• Rs: 520–576 BU

• Ex: 120–124 mm

Resting time was found to be important for the rheological behavior of the dough.

Table 1. Rheological parameter1 of wheat flour-F and wheat flour-GG dough

Higher addition of both F and GG substituted samples, which needed the highest rest time (135 min) in order to reach maximum resistance. The addition of F and GG to wheat flour brought some changes in the dough mixing behaviour as measured by Absograph 500 and Resistograph 500 and these absographic and resistographic characteristics of flour supplemented with F indicate that F supplemented flour can be used for making good quality bread. Results also indicate that incorporation of GG to the wheat flour increased the Ex value.

However, further researches are needed in order to determine the effects of incorporation of different levels of Fibrex and guar gum along with Fibrex on absographic and resistographic characteristics and to understand if Fibrex can be utilized with guar gum for value addition.

Introduction to Wheat Flour Technology

Wheat is one of the most widely consumed cereal crops worldwide and constitutes the primary raw material for many staple foods such as bread, biscuits, pasta, and noodles. As one of the main energy sources in human nutrition, wheat is cultivated across diverse climatic and geographical regions, enabling its widespread consumption on a global scale. This characteristic positions wheat flour not only as a fundamental energy source but also as an effective vehicle for delivering micronutrients to large populations.

When the wheat kernel retains its natural structure, it is rich in vitamins B₁, B₂, B₆, and E, as well as niacin, iron, and zinc. However, during milling processes, the outer layers of the kernel bran and germ, which contain the majority of these vitamins and minerals, are largely removed, leading to significant nutritional losses in flour.

Therefore, the reintroduction of certain micronutrients lost during milling is considered an effective strategy for improving the nutritional profile of flour and combating hidden hunger. Moreover, vitamins present within the wheat flour matrix have been reported to exhibit greater stability against high-temperature applications such as baking.

Flour Improvers in Industrial Baking

In industrial flour and bakery production, not only the preservation of nutritional value but also the standardisation of product quality, improvement of processability, and enhancement of production efficiency are of critical importance.

Flour additives are defined as ingredients used to improve the rheological properties of flour, control dough formation, and enhance final product quality. They play a particularly important role in minimising raw material–related quality fluctuations in large-scale industrial production.

Among flour additives, dough improvers, enzymes, reducing agents, and dough strengtheners are the most prominent. Enzymes enhance fermentation, structure, and shelf life, reducing agents regulate dough elasticity, and dough strengtheners improve gas retention and loaf volume.

Regulatory Framework and Safety

The use of food additives is subject to strict scientific oversight to ensure consumer safety. Evaluations are conducted by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which establishes safe consumption levels and usage guidelines.

In the European Union and Türkiye, food additive regulations are aligned with the International Food Codex, EU legislation, and FDA standards, ensuring harmonized food safety and quality control.

Bastak Flour Improver Technologies

One of the major challenges in industrial bakery production is the inconsistent performance of flours with weak protein structures, leading to reduced dough stability, gas retention, and final product volume.

Sünekat AT is formulated to strengthen gluten structure and protein bonds, particularly in weak or insect-damaged flours. Enhanced gluten integrity improves gas retention capacity, resulting in increased bread volume and crumb homogeneity.

Armix 5000 improves dough elasticity, mechanical resistance, and moisture retention. These effects support gas cell stability, controlled dough relaxation, and improved shelf life, especially under high-speed production conditions.

The combined application of Sünekat AT and Armix 5000 enables compensation for raw material variability and provides predictable, reproducible production outcomes in industrial bakery operations.

Materials and Methods

A controlled experimental design was applied using a constant flour amount of 500 g per formulation. Three experimental groups were prepared to evaluate individual and combined additive effects.

All mixing, fermentation, and baking conditions were kept constant, ensuring that observed differences were directly attributable to additive type and dosage.

Conclusion and Industrial Implications

The study demonstrates that both additive type and dosage significantly influence dough rheology and final bread quality. Synergistic use of Armix 5000 and Sünekat AT provides superior performance compared to single-additive applications.

Flour improvers should be considered active quality determinants rather than auxiliary components. Proper selection and dosage enable controlled dough behaviour and predictable product quality.

Functionally formulated additives such as Armix, Arkat, Slash, Sünekat, and Purmix play a fundamental role in ensuring quality consistency and sustainable production in modern industrial bakery systems.

Understanding the Importance of Feed Quality in Animal Production

Global Food Demand and Agricultural Challenges

It is anticipated that the world's population will double within the next 20 years, and in the 21st century, food is believed to be the greatest and most real power. Considering that existing agricultural lands are exposed to industrial and industrial areas and human migration, it is not possible to increase agricultural production at the same level.

Role of Animal Production in Human Nutrition

Animal production is one of the main pillars of agriculture and aims for the economic production of essential foods such as meat, milk, and eggs. These products are packed with protein, mineral substances, and vitamins essential for human health. Moreover, these easily digestible products stand out with their unique taste and aromas. However, these valuable foods are often costly. Therefore, one of the determining indicators of individual and societal welfare is the production and consumption of sufficient amounts of animal products.

Economic Significance of Adequate Animal Feed

Feed is defined as any substance that animals can benefit from, containing organic and inorganic nutrients, in amounts and conditions that do not harm the health of animals, enabling animals to maintain their lives and yield products, and taken orally. These substances are essential for the survival and optimum performance of animals.

What is Animal Feed?

Definition and Essential Nutrients

It is essential to have a deep understanding of the core issues of animal feeding. Issues such as the nutritional needs of animals, the nutritional values of feeds fed to them, and the preparation of suitable rations for various animal species are the cornerstones of animal husbandry. The advancement of animal husbandry and the increase in animal production occur through the interaction of many factors. However, among these factors, meeting the demand for quality feed is of crucial importance. Because a large part of the operating costs consists of feed expenses. High-yielding animals require quality and sufficient amounts of feed for optimal performance. Therefore, providing animals with adequate and quality feeds is crucial for sustainable and profitable livestock farming.

The Role of Feed Quality in Modern Animal Husbandry

Competitive Advantage Through Feed Quality

In modern animal husbandry, feed quality control is not only a necessity but also a strategy and competitive advantage. Effectively managing this process can increase animal health, growth, and productivity. Quality feed production not only increases profitability by containing all the nutrients animals need but also ensures leadership in the industry.

Pelleting in Feed Production

Physical Benefits of Pelleted Feed

Pelleting is the process of shaping small particles by combining them with moisture, temperature, and pressure through mechanical processes.

The physical benefits of pelleting include easy transportability and storage of feed, minimal disruption of homogeneity, reduced feed losses, increased density, and reduced transportation costs.

It is economically important to produce quality pellets; it should not be left to chance. Crumbling, crumbling, and dusting in pellet feed are usually created by mechanical effects on the pellets during transportation. These forces can be classified as impact, compression, and cutting forces. These forces lead to the breakage, crushing, and abrasion of pellets' surfaces.

Challenges: Crumbling, Dusting, and Mechanical Forces

Quality pellets require robustness in packaging and transportation. This ensures that they do not break and maintain their integrity during transportation to farms. Pellet Durability Index (PDI) is a fundamental parameter used to evaluate the quality of pellets; because this index indicates the percentage of pellets that remain intact after mechanical forces are applied, determining quality.

Low-quality pellets can break and, as a result, the feed can turn into a mixture of dust and fine particles. Pellet Durability Index (PDI) measurement is usually performed using a rotary drum or similar device. In the experiment, pellet samples are first purified from dust and fine particles, then rotated in a drum for a certain period. Fine particles formed during this process are sieved again, and the weight of intact pellets is measured.

Understanding Pellet Durability Index (PDI)

What is Pellet Durability Index?

The Bastak 17000 Pellet Durability Test Device is an extremely effective device used to predict the amount of fines that may occur in pellets, developed with tests conducted by Kansas State University. The test result obtained from this device is interpreted as a standard quality measure called the Pellet Durability Index (P.D.I).

Importance of PDI for Packaging and Transport

The testing stages of the Bastak 17000 Pellet Tester are simple and require minimal equipment. Developed for animal feed pellets, this device's method has also been approved by the American Society of Agricultural Engineers. With its ergonomic design and fast, easy operation, this device stands out. The test duration of the Bastak 17000 Pellet Durability Test Device can be adjusted. This device offers an excellent solution for quickly and reliably evaluating pellet quality.

Key Features

The Bastak 17000 Model Pellet Tester device also offers a unique method for determining product quality in the fields of wood, minerals, and construction chemicals.

By Bastak Instruments, MsC. Food Engineer,  Rabia Tiryaki.

Cookies, with their delicate and small structures, diverse flavors, and crispy yet firm textures, resemble a type of bread. However, they fundamentally differ from bread due to variations in fat, sugar, and water proportions. Compared to cakes, cookies differ in water content and dough consistency.

Cookies are one of the most popular snack types due to their availability, widely accepted taste and aroma, and longer shelf life compared to other snacks.

Regardless of size, using the right ingredients is crucial for delivering a high-quality product. The quality and composition of cookie flour significantly determine the appearance and texture of the final product.

Cookie flour, a critical component in cookie production, constitutes 30-40% of the total formula and is essential in producing high-quality cookies. Characterized by its low protein content, cookie flour influences the structure, spreadability, color tone, and texture (hardness, crispness, chewiness, stickiness, and breakability) of the cookies.

The type and amount of flour used in baking directly affect the quality of the finished product. Cookie recipes use distinctively low-protein flours derived from soft wheat.

Choosing the correct flour in cookie production is essential to avoid undesired hardness and chewiness caused by high-protein flour. Therefore, selecting the appropriate cookie flour and maintaining the correct fat-to-sugar ratio is fundamental to quality. As protein content decreases, the structural gluten in the dough also reduces, resulting in softer and more delicate cookies.

Spreadability is a key factor that requires careful consideration in cookie production. For most cookie types, a higher spread ratio is preferred. Spreadability is often associated with the glass transition of wheat proteins during baking. Cookies made with low-protein flours (below 12%) tend to spread more quickly and for a longer duration compared to those made with high-protein flours.

High-quality cookies should be crispy, and brittle, have a broad diameter and appropriate thickness, retain their crispness throughout their shelf life, and exhibit no sugar or fat blooming. The functional properties of gluten play a critical role in achieving these desired characteristics. The diameter and thickness of cookies, along with dough fluidity, are influenced by wheat storage proteins, gluten, and gliadin.

The water absorption capacity of flour significantly impacts the dough and the characteristics of the final product. Using less water may lead to stiff and dry dough, while excess water can make the dough sticky and difficult to process.

In cookie production, the damaged starch content is an important factor as it affects water absorption capacity and alters the dough's consistency. Excessively damaged starch can make the dough sticky and cause shape deformations.  Cookie quality is ensured through the proper quality control of the flour and dough used. Cookie flour, with its low protein content (8-12%), suitable starch damage (7-9%), moisture content (not exceeding 14%), and ash content (0.50-0.65%), determines the spreadability, crispness, and textural characteristics of cookies. While low protein content in flour creates a soft and delicate texture, excessive starch damage can cause the dough to become sticky. Similarly, the spreadability, elasticity, and moisture content (20-25%) of cookie dough directly influence the flavor and texture of the final product.

The elasticity and spreading properties of the dough are closely related to gluten structure and must be optimally controlled. The DA 9000 NIR Analyzer supports these processes by rapidly analyzing the protein, gluten, moisture, and ash values of flour. The Absograph 500 device determines water absorption capacity, contributing to cost and quality control. Additionally, the Bastak Gluten Q-System optimizes gluten quality, and the SDCheq 15000 device accurately measures damaged starch content, ensuring consistency in production. Proper management of these parameters enables the production of cookies that meet consumer expectations in flavor, texture, and shelf life.

Managing the quality parameters of cookie flour and dough effectively directly impacts the flavor, texture, and shelf life of the final product. Analyzing factors such as protein content, gluten quality, starch damage, and moisture provides producers with the opportunity to deliver higher-quality and more consistent products.

New Generation Cereals: Quinoa, Teff, Chia, Amaranth and Sorghum

In recent years, the new generation of cereals, whose name we have often heard Decently among the healthy eating trends, continues to gain popularity. These grains stand out with their nutritional values and health benefits. Here are some of these grains: quinoa, teff, chia, amaranth and sorghum.
Teff Seed: The Great Power of Small Grains

Although teff is the smallest grain in the world, it attracts attention with its nutritional properties. This grain, which is native to Ethiopia, is used in the production of injera (Ethiopian bread) or keyta. Although in similar amounts to other cereals in terms of protein content, the essential amino acid profile is stronger. Also, the iron content is quite high. Teff is often used as flour and cereal, and has gained popularity especially in the USA because it does not contain gluten. It is an ideal alternative for celiac patients and those with gluten sensitivity. It is high in complex carbohydrates, fiber, calcium, sodium, iron and magnesium and has a chestnut-like flavor.
One cup of cooked teff contains 255 calories, 50 grams of carbohydrates, 10 grams of protein, 7 grams of fiber and 1.6 grams of fat.

Amarant: Health Store for Thousands of Years

Amaranth is a grain that has been used in certain parts of the world for thousands of years, although it has gained popularity recently. Although it is not a cereal cereal like wheat or oats, it stands out with its nutritious properties. It is gluten-free and rich in protein, fiber, micronutrients and antioxidants. It has an anti-inflammatory effect and the starch content is less than wheat.
One cup of cooked amaranth contains 251 calories, 46 grams of carbohydrates, 9.3 grams of protein and 5.2 grams of fat. With its high content of squalene and tocotrienol, it can reduce total and LDL cholesterol levels. It is a nutritious grain for those with celiac disease or gluten sensitivity and can be used in many dishes.

Chia Seeds: The Tiny Powerhouse

Chia seeds are a member of the mint family native to Mexico and contain carbohydrates, almost all of which are fiber. Chia, which has a high water absorption capacity, becomes gel-like when it comes into contact with liquid. This feature can help with weight control by increasing the feeling of fullness.
2 tablespoons (25 grams) of chia seeds contain 137 calories, 11 grams of fiber, 4 grams of protein and 9 grams of fat (5 grams of omega-3). It is also rich in calcium, magnesium, phosphorus, zinc, vitamin B3 (niacin), potassium, vitamin B1 (thiamine) and vitamin B2. It is free of GMOs and gluten. It is an excellent source of protein, especially for those who consume little or no animal products. It is also an excellent source of calcium for those who do not consume milk. It is easy to prepare and can be added to many dishes.

Quinoa: A Complementary Food Source
Quinoa is one of the rare plant foods that is gluten-free, high in protein and contains all nine essential amino acids. It is also rich in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various antioxidants. There are three types: white, red and black and they are usually grown organically.
One cup of cooked quinoa contains 222 calories, 39 grams of carbohydrates and 4 grams of fat. It is full of flavonoids such as quercetin and kaempferol and can improve metabolic health. Quinoa keeps blood sugar levels in balance because it has a low glycemic index. It is an ideal protein source for vegetarians and vegans. Soaking it before cooking can increase nutrient absorption by reducing the phytic acid content.

Sorghum: A Remarkable Grain with Its Various Uses
Sorghum is a grain native to Africa and is used as both human food and animal feed. It is gluten-free and full of antioxidants that reduce oxidative stress. Sorghum, which is rich in fiber, can slow down the absorption of sugar, keeping blood sugar levels in balance.

One cup of sorghum provides 12 grams of fiber, 22 grams of protein and half of the daily iron requirement. Sorghum is full of important antioxidants found in the bran layer and has enzymes that inhibit the absorption of starch. It is also rich in magnesium, and this mineral can help prevent conditions such as osteoporosis and arthritis by increasing the absorption of calcium in the body.
These new generation cereals can add richness to your eating habits and contribute to your healthy life. Each of them can offer different nutrient profiles and health benefits, diversifying your diet and leading you to a healthier lifestyle.

The Importance of Quality Control in New Generation Cereals 
Quality control is of great importance in order to take full advantage of the nutritional properties of the New Generation Cereals. Quality cereals preserve their nutritional value and maximize their positive effects on health.

Today, Bastak Instruments continues to be the leader in the quality control of grains, oil seeds, seeds, legumes and feed with 195 engineers, 72 types of quality control devices, technological and fast solutions that will make modern life easier, advanced sensors as the first and only R&D and Innovation base in Turkey and the World in the field of Bastak Instruments. 

Bastak Instruments adds flavor to food, gives energy to life with its food, flour, grain, seed, oil seed, legume and feed quality control devices, Turkey's and the World's first patented and utility model robotic sampling systems, the power it takes from its values in the field of 35 different flour additives, Bastak Instruments designs the future with its expert and international staff to leave a livable world for future generations during its quarter-century adventure.

The Ancestor of Today’s Wheat Varieties, the World’s First Wheat: Siyez!

Siyez wheat, one of the oldest cultivated crops in human history, sprouted approximately 12,000 years ago in the Fertile Crescent. This region, located in what is now southeastern Turkey, encompasses the area between Gaziantep, Şanlıurfa, and Diyarbakır, also known as Mesopotamia. Archaeological findings indicate that the first wild wheat was cultivated in the Karacadağ region within the Siverek district of Şanlıurfa. It is estimated that wild siyez wheat was grown in Karacadağ between 9,900 and 10,600 years ago and is considered the ancestor of modern cultivated wheats.

Siyez wheat (Triticum monococcum L. subsp. monococcum), one of our oldest ancestral wheats, was first cultivated in Karacadağ, growing among volcanic basalt stones. Samples of wild siyez wheat dating back to 10,000 BCE have been found in this region. This wheat had smaller grains, lower yield, and grains that were not separated from their husks. In the same region, siyez, gernik, and durum wheat from 7500 BCE were found in Aşıklı Höyük; cultural and wild forms of siyez and gernik from 7200 BCE were found in Çayönü; wild siyez and gernik from 6750 BCE were found in Hacılar; wild siyez and cultural siyez, gernik, and wheat from 6500 BCE were found in Canhasan; and siyez, gernik, and wheat from 6000 BCE were found in Çatalhöyük. Gernik and wheat from the same period were also found in Erbaba. These findings show that siyez wheat was widely used throughout Anatolia over the centuries and maintained its genetic diversity.

During the Hittite period, siyez wheat was called “Zız,” a name that eventually evolved into siyez. It is also known as “kaplıca” in some regions, and its scientific name is Triticum monococcum. This ancient wheat species, inherited from the ancient soils of Anatolia, is currently most widely grown in the Kastamonu region and is known as Kastamonu Siyezi.

Wild siyez wheat has 14 chromosomes, referred to as 2n-diploid. However, chromosome count alone is not sufficient to determine the naturalness of wheat. In ancient times, wild wheat species were directly harvested from nature for food. Over time, these wild species began to be cultivated. Among these wild species is the 28-chromosome wild gernik.

Other natural, local, and heirloom wheat varieties that were found in nature and began to be cultivated by farmers include the 28-chromosome durum and topbaş, and the 42-chromosome spelt and bread wheat. It is now difficult to find 14-chromosome wild wheat species such as karaot, uzun kılçık, ak buğday anası, tesbih buğdayı, hanım buğdayı, tek kılçık, narin buğday, kızıl ev, and urartu wheat. One of the factors that increases the value of siyez wheat is that it is one of the rare wheat species still available in its original form today.

Siyez flour has about twice the protein content of modern wheat flour and contains essential amino acids such as lysine, with proteins that are more easily digestible. Siyez flour, with its high antioxidant capacity, offers a more nutritious profile with its phytochemical components and antioxidant effects. It has 4-8 times more carotenoids and higher amounts of vitamin A and yellow lutein than modern wheat. Vitamin A and yellow lutein have anti-aging and eye health benefits.

Siyez flour also contains more unsaturated fatty acids, contributing to brain health, cardiovascular disease prevention, and cancer protection. Although it has lower carbohydrate and resistant starch content, it contains higher amounts of amylase molecules that are digested more slowly. This helps maintain satiety for a longer time by reducing blood glucose and insulin levels after meals. It has higher levels of B vitamins and folic acid, supporting the nervous and digestive systems. Siyez flour contains important minerals such as vitamin E, vitamin K2, zinc, iron, phosphorus, calcium, manganese, copper, magnesium, and selenium. Its high fiber content aids digestion and protects against various intestinal diseases. Since it has lower gluten content and weaker gluten strength, bread made entirely from siyez flour is less risen, denser, and less porous compared to bread made from modern wheat. Its water retention capacity is lower, and it can be used to make bread with sourdough in a shorter fermentation time and with less water than modern wheat.

At Bastak Instruments, with our 72 types of food, flour, grain, seed, oilseed, legume, and feed quality control devices, 35 types of additives, and our R&D, innovation, and training activities under Bastak Academy, we are writing the story of combining wheat with technology in the journey that began 12,000 years ago in Göbeklitepe, Anatolia. Siyez wheat, one of the ancient wheat varieties in our roots, is an important part of this journey. This unique wheat, cultivated and valued in the fertile lands of Anatolia for thousands of years, has gained even more value by meeting modern technology. The nutritional properties of siyez wheat, with its high protein and mineral content, hold a significant place in the food industry. At Bastak Instruments, we work to highlight and develop the modern role of this ancient wheat.

A QUARTER CENTURY CENTRUIES-OLD POWER  FLAWLESS TECHNOLOGY!

In 25 years, so much can happen...

Centennial trees grow, mountains rise, distances are covered, people evolve, and the world changes. With our hard work and hopes, for 25 years, we have been tirelessly working towards achieving our goals with every step we take.

Today, as Bastak Instruments, the first and only R&D and Innovation hub in Turkey and the world, with 195 engineers, 72 types of quality control devices, technological and fast solutions that simplify modern life, and advanced sensors, reaching a leading position in the field did not happen in a day.

Let's go back a little,

Founded in 1999 by Zeki Demirtaşoğlu, Bastak Instruments, the first of the Bastak Group Companies, has been realizing its centuries-old dreams in its quarter-century adventure while adding flavor to food, energizing life and designing the future with its expert and international personnel in order to leave a livable world for future generations with the power it derives from its values in the fields of food, flour, grain, seed, oilseed, legume and feed quality control devices, robotic sampling systems with Turkey's and the world's first patent and utility model, 35 different flour additives.

We take pride in representing our country internationally, contributing to the world and our nation, leading in science and academia with our pioneering ICC Standard 189 and ICC Standard 192 standards, along with our 4 analysis methods and 9 devices featured in the ICC booklet, making us the first and only in Turkey.

Under the umbrella of Bastak Academy, we sign international seminars and symposiums, offering a enriched learning experience with online and face-to-face training sessions, articles, and academic studies. We aim to create a continuous learning environment and strive for equal opportunities in education. We focus on science and innovation.

Today, on every corner of the globe, from Turkey to Colombia, Indonesia to Algeria, India to Russia, we leave our mark on life-changing state-of-the-art technology projects. We rise with our contributions to food safety, food assurance, and human life, drawing strength from our experiences.

While serving our country's and the world's economy, science and innovation, and the health and life of humanity, we hope to continue our success in the journey of wheat that began 12,000 years ago in Anatolia, at Göbeklitepe, and to cherish our ancestral seeds for many centuries to come.

Zeleny Sedimentation Analysis in Food

Mısra Adıyaman, Quality Control Engineer, Bastak Instruments

Throughout the ages, the strategic importance of wheat, the primary ingredient of bread, has remained unaltered. The key factors that determine the bread quality of wheat, the cornerstone of bread production, are its ash content, protein quantity, and quality. The variation in quality observed in bread made from wheat with the same protein quantity can be attributed to the unique characteristics of the protein. The quantity and quality of protein in wheat and flour are among the most crucial factors that determine the intended use. Therefore, the accurate, reliable, and speedy determination and testing of protein quantity and quality during the raw material's transformation into the final product is a significant point for both producers and consumers.

In obtaining the desired qualities of the final product and in determining protein quality and gluten, the Zeleny Sedimentation value, which is directly proportional to the bread volume, must be established. Due to the presence of proteolytic activity in the secretions of weevils and mites, which adversely affect wheat quality, they cause disruption in the dough quality and its characteristics during fermentation.

In the classification of wheat and the characterization of wheat flour, it is observed that measuring the sedimentation value, along with protein and gluten quantity, is necessary. Among these quality parameters, a linear mathematical relationship exists between the quantity of protein and wet gluten. It is known that the Zeleny sedimentation value in the flour is associated with the composition of wheat protein and is related to protein quantity.

The sedimentation value is influenced by genetic factors and environmental conditions; however, genetic factors exert a greater influence than environmental conditions. The Zeleny sedimentation value is affected by genetic factors and environmental factors, particularly the adverse effects caused by the weevil pest.

With 7,000 square meters of covered area, Bastak's factory produces the 3100 model Sedimentation 3100 (Zeleny) Device, which is equipped with state-of-the-art technology and considered the best in the world in terms of machine quality. It is used for the determination of the pasta and bread quality and weevil (insect) damage in accordance with international standards for samples obtained from commercial flour, wheat flour, whole wheat flour, durum wheat flour, bulgur, vital gluten, vermicelli, and semolina.

The device has the capability to perform tests using physicochemical methods. In the standard sedimentation test, the protein quality of the sample is analyzed, while the Delayed (modified) Sedimentation test is used to control the amount of protease enzyme due to weevil damage in bakery products. Protease enzyme can negatively impact the appearance and gas-holding quality of the final product by breaking down proteins. The Bastak brand 3100 model sedimentation device can perform both traditional sediment tests and modified sediment tests.

With a wide range of samples, including red, white, and pasta wheat, as well as commercial flour, wheat flour, whole wheat flour, durum wheat flour, bulgur, vital gluten, vermicelli, and semolina, the device provides a unique analysis experience to users. It includes a color graphic LCD screen, 13 function buttons, comprehensive function capabilities, microprocessor control, membrane technology, 40 cycles per minute, and a 30° working angle, all in accordance with ICC Standard.

Sampling Systems for Cereal Products

Ayşe Nur Akpınar, PhD., Bastak Instruments, Türkiye.

Cereals and cereal products, which are the staple food of mankind, have been the source of farmers, millers, feed, food industry, trade, science, and consumers worldwide for thousands of years.

The most important stages in determining the quality of Grain and Grain Products is to sample in accordance with the standards, prepare the sample as stipulated by the specifications, prepare the minimum amount determined by the regulations to be sent to the laboratory for the first analysis and finally analyze it accordingly.

While dry cereal grains with low moisture content generally show little change during normal storage, some negative changes are observed with the increase in moisture content and temperature of the grains. Under inappropriate storage conditions, many adverse conditions such as browning, mold, germination, rotting, seizing, burning, rancidity, and alcohol odor formation occur due to these changes and as a result, serious economic losses occur.

A part of the mass taken from the piles of grain and grain products to determine any property of the pile and subjected to various chemical, physical and biological analyses is called a sample. Representative sample; The sample that covers the result obtained as a result of the analysis of a sample is the representative sample of the stack.

In order to carefully examine the physical and chemical changes occurring in the storage process of cereals and to take the necessary measures quickly against possible negative changes, samples are taken from the stacks of cereals and cereal products at certain periods to represent the entire sample mass and the physical, chemical and biological properties of these samples are examined, and time and ground are created for taking the necessary measures by detecting the problems occurring in the storage of cereals before they occur or at the initial stage. Otherwise, in the late detection of problems to be seen in grain samples, the complete disposal of the grain pile, production inputs, time, labor and energy consumption are seen.

The sampling of granular products such as cereals, cereals, oil seeds, and pulses differs and probes are generally used for granular materials in sampling processes.

Sampling systems known in the literature and used in industry are hand probes, horizontal probes, and vertical probes. In horizontal probe systems, the mouth of the probe is inserted into the load with the probe pointing towards the bottom, rotated 180°, and slowly withdrawn to collect a single sample from the entire cross-section. To ensure that the sample is representative, the granular element in each sample batch is collected from three different heights (upper, middle, and lower levels) and from different points. In the case of vertical probes, three different methods of sampling are possible.

1. a) It is a method of sampling from a single chamber with a single or double pipe system with only pulling (vacuum) or pulling (vacuum) + pushing (blowing) method starting from the sample surface until it reaches the bottom of the vehicle body or from the vehicle body to the vehicle surface.
2. b) When the specially designed probe patented by Bastak Company with at least 8 or more sampling chambers on the sample probe reaches the required depth, the sample chambers are opened and the sample is filled into the probe from the chambers and then the chambers are closed by rotating the movable inner chamber. When the probe is taken out of the vehicle, the vacuum process is started and the sampling process is carried out.
3. c) It is a single chamber sampling method (generally used in mines such as fertilizer, coal, etc.) with a single pipe system with a single spiral method starting from the sample surface until it reaches the bottom of the vehicle body or from the vehicle body to the vehicle surface.

In addition to this; manual sampling method can also be used for taking samples from large piles such as wagons, trucks and lorries. In the manual sampling method, the personnel stand on the granular pile and take the sample manually with brass or aluminum long rods, which are defined as hand probes, ranging from 1-2 m in length. However, there are some problems in this case; the main one is that the sample cannot be taken correctly due to the sloppy work of the sampling personnel. In this case, if the sample does not represent the main bulk sample correctly, no matter how accurate the subsequent physical and chemical analyses are, the result obtained is incorrect. Analyzing with a sample that does not have the correct representation can give false information about the quality of the granular product and in this case, it can cause great economic losses to the company that purchases the powder and granular product. In manual sampling process, occupational safety problems occur during sampling. At the beginning of this, during sampling from the pile, the risk of falling of the personnel climbing on the pile, in the case of sampling from each wagon, climbing up to the wagon, taking the sample, going back down, transporting it to the laboratory requires extra time and manpower. The maximum length of the hand probe is 2 metres and the stack height is much higher. Therefore, it is not possible to take samples from the bottom points with a hand probe. In addition, it is not possible to take accurate and homogenous samples in very cold and hot and rainy weather.

Fixed sampling systems used and known in the literature and industry do not take samples that are representative of the sample, but with the sampling device models mentioned above, it is possible to take real samples representing the product in the desired amount, in the desired regions and in the desired number from each layer of the products with probes determined according to the product characteristics.

As a result of analyzing with a sample that does not have the correct representation, incorrect information about the quality of powder and granular products is obtained. In this case, the company that purchases the product in the construction, mining, oilseed, oilseed, legume, grain and grain industry can suffer great economic losses.

With the 10500 model portable sampling device, with the help of servey companies, especially in the lodges on the ships, all grain, oilseed and legume trade is directed worldwide by taking samples in the desired quantity and quality.

Bastak Brand 10000, 10100, 10200, 10500 model sampling probes with grains such as wheat, barley, paddy, rye, oats as well as heavy products such as corn, beans, chickpeas with 10300 model coal probe and 10350 model fertiliser probe from trucks, ships, lorries and wagons with the mobility of sampling probes unlike existing devices in the industry; With the R&D studies carried out in Türkiye's first and only R&D center under the auspices of the Ministry of Industry of the Republic of Türkiye, 6 different model sampling systems have been configured to move on different lines at 240-360°C angles. Again, Bastak R&D Centre has patented a device that can take samples from multiple sampling chambers. The patented sampling device is the first and only device in the World with its features. Bastak Brand robotic sampling systems include at least one first gear in order to provide freedom of rotation between the upper body and the said lower body, and at least one worm gear configured to rotate around itself by associating with the said first gear, and the arm is rotated with maximum effect around the movement mechanism by rotating the upper body back to the lower body.

The 10000, 10000, 10100, 10200, 10200, 10300, 10350 and 10500 model sampling probes have a joystick arm configuration that can be extended and shortened, allowing sampling to be performed at different distances. Thanks to the remote control feature of the sampling probes, sampling is performed automatically by giving up, down, right, left, forward and backward commands from a distance of 40 metres.

It provides 6 (up, down, forward, backward, right, left) remote control functions at the same time, performs movements with pistons with a power of 2 tonnes, activates security measures when it touches the search box and has a new generation probe system, has a total scanning capacity of 9.7 meters, can take representative samples from 6 different points in 40 seconds, and can take representative samples from 6 different points in a single vacuum with its powerful hydraulic system, Bastak Brand sampling probes with 0.4-1 kilograms sampling capacity and 100% representative sampling are manufactured at world standards in Bastak Factory, which is a member of IAOM, AACC in the USA, ICC in Europe, DESMUD in Türkiye and has ICC, ISO, CE, Bipea, FSSC, US and European Utility Models and Patents, Turkish Accreditation Agency (TÜRKAK) Accredited Laboratory, TSE Service Competence Certificate.

Bastak Instruments has become an indispensable part of the fertilizer, construction, chemical, legume, oilseed, grain, and cereal products industries with more than 900 sampling probes in operation in Türkiye and all over the world. Our company, which produces 72 quality control devices, robotic sampling systems, and 35 types of flour additives, continues to invest especially in legume, oilseed, grain, cereal products, and world milling.

Rabia Tiryaki, MSc., Bastak Instruments

Food products with wheat as the main raw material are obtained by baking dough formed by water, wheat flour, and other added components and additives depending on the type of wheat flour and product. The rheological properties of dough formed by certain processes from wheat change throughout the processing time, directly affecting the quality of baked products and forming the key to grain chemistry.

The primary gluten-containing protein content in wheat flour is responsible for gas retention, structure formation, and dough strength. Protein content is the most commonly used criterion in determining wheat quality, with the protein content to water absorption ratio changing based on protein quality. The amount of water added to the flour during dough making significantly affects its rheological properties.

Key steps in food processing involving dough formation include kneading, shaping, and fermentation. Physical and chemical changes occur in the dough due to the mechanical force applied during kneading. The kneading process, which largely affects the final product quality, is a crucial parameter in evaluating dough quality.

Dough rheology, encompassing flow and deformation studies, is based on measuring the force exerted during controlled deformation or stress applied to the dough. Rheological analyses provide essential information in the food industry by determining differences in flour qualities, selecting appropriate raw materials, and identifying changes occurring in the dough during fermentation. Particularly in non-Newtonian substances examined with shear stress, determining rheological properties is crucial in baking. The concept of dough rheology, commonly described in doughs with water content ranging from 35% to 55%, includes characteristics such as extensibility, elasticity, resistance, maximum resistance, energy, water absorption, development time, softening degree, and stability, allowing producers to determine how wheat will be processed.

Moreover, obtained rheological data play a critical role in selecting and developing new cultures, quality control in milling and bakery products, detecting the effects of added components in the production process, and process adaptation.

The desired rheological properties vary for different wheat products. Optimum extensibility desired in wheat products varies for each item; for instance, in bread production, high values during the final fermentation stage and early baking are desirable. While bread requires high extensibility and resistance, biscuits require high extensibility with low resistance to avoid collapse after setting during baking.

Bastak brand Absograf 500 and Resistograf 500 devices, critical in determining the rheological behavior of dough and the baking value of flour, are designed with high repeatability, accuracy, ease of use, remote software updates, complying with international standards to directly assess their impact on the final product quality.

Based on measuring the force exerted on device blades due to dough flowability, Bastak's Absograf 500 device analyzes the flour's water absorption, stability, softening value, and development time, meeting world standards and determining its suitability for baking and other products. With ergonomic design and a touchscreen interface, it offers easy usability, remote software support, saving test results as PDFs, storing results via USB flash drive, requiring no computer or screen during testing, and easy cleaning to provide users with an exceptional analysis experience.

The dough obtained following international standards with the Absograf 500 device is first shaped into dough balls in the dough rolling unit of the Bastak brand Resistograf 500 device. Then, in the dough rolling unit, it is shaped cylindrically and left in fermentation chambers at international standard temperatures. Multiple fermentation chambers save time. Utilizing research and development studies, a specialized rail system stretches the dough from bottom to top without the adverse effects of gravity, recording the applied force to obtain a graph. Elasticity, resistance, and energy of the dough are determined according to international standards to achieve ideal bakery products. The touchscreen PC-controlled heating system, parallel testing capability, Absograf 500's touchscreen, manual time control, and compatibility with the Absograf device without requiring a computer or screen allow tracking and saving data on the same touchscreen.

Wheat, which is the most consumed foodstuff among cereal crops, has maintained its indispensable place and importance in human nutrition throughout the ages as a strategic product. On the other hand, wheat and flour production activities have once again revealed the economic value of the flour industry and the need of countries in terms of food security with the food crisis that started in 2007 and the global economic crisis that started in 2008 and continues.

Water, ash, protein, gluten, gluten index, gluten index, Zeleny sedimentation, starch and starch damage are the main chemical and physicochemical properties of wheat, one of the most internationally traded agricultural products in history, and flour or semolina produced from wheat. The amount of starch, which is the main component of wheat flour, has a very important effect on bakery products. Starch forms the dough structure by interacting with other components in the dough. Water absorption, one of the important functional parameters of starch, affects the quality and texture of bakery products. Intact starch granules have the ability to absorb approximately 0.33 times their weight in water, while damaged starch granules can absorb up to their weight in water. Starch grains are found in the endosperm in a regular and orderly structure between protein networks. However, they lose their structure completely or partially during the milling of wheat. The resulting flour contains damaged starch as well as undamaged starch granules in different proportions. Depending on the grinding system and the adjustment of the rolls, the amount and texture of the damaged starch varies. The amount of starch damage has become an important quality parameter of interest to all sectors based on the production of cereal products, especially in recent years. It has become a routine analysis in many bread production industries and cereal quality control laboratories after the inevitable effect of starch damage on the final product was demonstrated. To obtain dough of suitable consistency, the absorption of flours containing excessively damaged starch must be reduced. Excessive starch damage reduces bread volume and affects bread quality by deteriorating the properties of the bread. For good bread making, the flour to be used must contain a certain level of damaged starch. Excessive increase in this ratio reduces the ability to hold gas when there is not enough gluten to cover the excess surface area, and affects the fermentation process very negatively. For the pasta industry, the amount of damaged starch has an important place in quality parameters. During pasta making, damaged starches constitute a substrate for amylase. They break down and increase the amount of substance passing into the cooking water and cause turbidity. In the pasta industry, semolina, which is a milling product with low starch damage, is preferred. For the biscuit industry; soft grain structure, lower protein and higher starch ratio constitute the appropriate quality feature.  The amount of starch damage affects the breakage rate of biscuits.  In the biscuit industry, semolina and flour are used as grinding products with low starch damage. The amount of damaged starch has a direct relationship with enzyme activity. Alpha and beta amylase enzymes in wheat can only break down damaged starch. Considering that different products are obtained by utilizing different properties of wheat fractions in different ways in wheat processing, it is essential to determine the optimum damaged starch property to produce the product under optimum conditions. Considering that the quality parameters for millers who process wheat firstly are flour yield and high grinding quality; the amount of damaged starch, which will constantly change due to factors such as the distance adjustments of the rolls used in flour production, various pulping rate in the raw material during production, annealing amount, annealing time, aging of the rolls, heating of the rolls, roll revolutions, sample flow amount, should be kept under control by continuous testing during production. Instead of long and difficult analyses to determine the damaged starch value, Bastak 15000 SDCheq analyzes the amount of iodine absorbed by starch granules with a very small amount (1 g) of sample using electrochemical amperometric method. It can determine dough fermentation conditions, dough water absorption, dough rheological properties, dough baking performance, aroma formation of end products, standard flour production, biscuit breakage rate, and prevention of roll aging. Bastak 15000 SDCheq analysis is performed in five stages.  In the first stage, the analysis solution is automatically brought to the world standard temperature of 35°C. In the second stage, the iodine content of the analysis solution is measured and the solution color changes from transparent to yellow. In the third step, the analysis sample is automatically poured.  In the fourth stage, the amount of iodine absorbed by the starch granules is measured and the solution turns black. In the final stage, the high-resolution touchscreen displays the damaged starch value in %AI in current and other special units (UCD, UCDc and Farrand). SDCheq is self-calibrating and self-cleaning before each test and complies with AACC 76-33, ICC No.172, AFNOR V03-731 standards.

 Wheat, the unique heritage offered to us by the soil and the staple food of mankind, has played an important role in our nutrition chain for thousands of years. Wheat and cereal products, which rank first among food sources, have played an important role in shaping human history. Wheat plant, which is the creature that affects the ecological tolerance in the world the most after human beings, is planted on approximately six million square kilometers in the world. In addition to being the main source of starch and energy, wheat consumption has increased to 66.8 kg/person globally due to its protein, vitamins, dietary fiber, phytochemicals and antioxidant activity necessary for human health.

Wheat and wheat products are the raw materials of many foodstuffs such as flour, semolina, bran, crushed wheat, gluten, germ and starch. It is estimated that there are 15 and 30 thousand wheat varieties. Economically, wheat varieties are divided into three; durum (triticum durum), bread (triticum aestivum) and biscuit (triticum compactum). Bread, pasta, biscuits, cakes and crackers with high commercial value are obtained with wheat and milling products with different properties.

The wheat grain consists of a multi-layered structure; some of these layers are: embryo, endosperm, aleuron layer, pericarp (inner shell) and seed coat. In general, the wheat grain consists of bran (14.5%), endosperm (83%) and embryo (2.5%). The purpose of milling wheat is to separate the flour or semolina (endospermia) from the shell and embryo layers. Wheat grain is divided into parts such as bran, flour and germ by grinding, and the chemical compositions of these separated parts differ.

It was determined that in Göbeklitepe, known as the zero point of history, was the beginning of the grinding process centuries ago. It has been seen that the homeland of wheat is Mesopotamia, Şanlıurfa and many grain goddesses are accepted and depicted on cylinder seals. Many evidences of rich bread diversity have been found in Mesopotamia, and findings proving the existence of bread wheat dating back 9 thousand years have been obtained in Çatalhöyük.

First of all, it was seen that grinding technology was used in Mesopotamia, in Göbeklitepe, Şanlıurfa, 12,000 years ago when the human beings were hunting and during the gathering period of collecting wild wheat and barley varieties and grinding them with grinding stones. Apart from hunting, it has been observed that they consume fermented foods by leaving the foods to fermentation.

Mills are one of the oldest traditional production structures. Rotary stone mills operating with human and animal power were discovered approximately 2300 years ago. Grinding became an industry between 1850-1900 and its use on this scale started in France and Hungary in the 19th century. Pneumatic conveying began to be used frequently in industry in the 20th century and computers were used to control the process.

The two main products obtained by grinding the wheat grain are wheat flour and bran grain. For the miller who first processes the wheat, the quality is that the white flour yield and grinding quality of the wheat is high, but the energy consumption is low. Wheat flour yield is not only an important feature of the milling industry, but also an important feature of wheat quality.

The main processes in the processing of wheat in the milling industry can be grouped under three headings. Reception and storage of wheat, cleaning and separating from foreign materials, blending, washing and tempering if needed are preparatory processes. In the second stage, crushing and thinning rollers and sieve sets; The grinding process is carried out with the help of semolina-bran purification devices. The last stage is flour storage and blending processes. All these process steps performed during the processing of wheat affect the qualitative and quantitative properties of the milling products to be obtained.

Grinding techniques can be examined under the headings of dry, semi-wet and wet grinding. The purpose of dry milling is to produce high quality refined or whole grain flour. Dry grinding or, in its general use, milling includes the processing of grain products tempered in the 14-18% moisture range, especially wheat, into flour or semolina, more often using roller milling systems.

Semi-wet grinding products are used in the production of corn semolina, which is used in the formulation of breakfast cereals and snacks. The moisture content of corn varies between 20-30% in the milling process using pin/needle, hammer or roller milling systems. In dry and semi-wet grinding technique, grain products are reduced in size in a controlled manner. Simultaneously, its anatomical parts are purified and flour or semolina is obtained as the main product, and bran and germ are obtained as by-products.

Wet milling is industrially separating the basic components of grain or pseudo grains by physical, chemical, biochemical and mechanical processes. The wet grinding technique takes place in a rich water environment. By using wet grinding technology of pseudo-cereal proteins under different conditions, protein additives with high functional properties can be produced.

In the dry milling technique, the main chemical components in the grain cannot be obtained separately, while in the wet milling technique, some grain parts of the grain such as germ bran and some chemical components like protein and starch can be obtained separately. While wet grinding requires a high amount of clean water, dry grinding uses less water than wet grinding.

In the milling industry, the main objective is to provide a product of specific quality to the customer and to effectively separate the main parts of the wheat grain (bran, embryo and endosperm). Quality for the producers who process the wheat into the final product is that it has the most suitable chemical, rheological, physical and physicochemical properties for the product they are processing.

Maintaining the stability of criteria that are important from the milling flow such as ash, yield and capacity is important for the sustainability of mill performance. Factors affecting the grinding performance in the mill; These are the distance settings of the rollers used in the grinding process, the sandblasting of the liso rollers at regular intervals and the sieve performance.

By using experimental grinding methods (AACC 1983, 26-20, 26-21, 26-30), commercial grinding performance can be determined by grinding wheat with the help of laboratory research mills. With Bastak Brand 4000, 4500, 4500S, 1800, 1600, 1650 1900 and 1900S model laboratory type double passage mills, the values of the sample to be ground in the factory are determined in advance and necessary changes and arrangements are made in the process.

Bastak company produces roller, hammer and burner mills with 8 different types of mills. It is the only manufacturer in the world with such a wide range of mills. With the different types of mills mentioned, especially humidity, it allows physical, chemical, microbiological, physicochemical, photochemical, rheological and organoleptic tests to be performed. Our mills are used in many sectors that the industry needs. More than 20,000 devices of Bastak technology, including laboratory mills, are actively working in 150 countries around the world. A very significant amount of economic assets in the global scope are classified by testing the samples prepared by Bastak Laboratory mills. These mills have been offered to be use in all universities, academicians, research centers and international quality control laboratories in the world by taking the ICC standard and have received international standards.

Its results have become unquestionably acceptable around the world. With the values obtained from these mills, the quality control of the semi-finished product is carried out starting from the analysis of the raw material at the entrance of the factory. Thus, the quality control of the semi-finished material to be released is predetermined. By giving millions of dollars, companies classify the raw materials they buy with the help of our laboratory mills with sensitive international standardization, determine their economic value and are sure of the product they make. They benefit from Bastak laboratory mills in order to reach the target quality by identifying the problem they will encounter before producing the product, taking the necessary precautions, and providing the raw material blends.

In today's fast-paced world, the demand for healthy snacks is rapidly increasing. This is exactly where grain and oat bars stand out with their nutritious and practical qualities. Whether you're working at the office, exercising, or simply in need of an energy boost, these small yet powerful snacks keep you full and energized. Plus, thanks to their delicious taste and variety, there's an option to suit every palate!

However, behind these popular snacks lies a serious effort and quality control process. Oats, in particular, play a key role as the main ingredient in many grain bars. So how is quality ensured throughout the journey of oats? Let's take a closer look at the production process and quality control stages of oats—the unsung hero of grain bars.

Oat Quality Control: A Critical Step in Grain Bar Production
The production of grain bars involves several stages. It begins with the selection of high-quality raw materials. These ingredients are then blended in proper ratios to create a tasty and nutritious mixture. The mixture is shaped, baked, and packaged to become ready for consumption. Throughout this entire process, quality control steps are carefully followed.

Oats, as a fundamental component of grain bars, are known for their nutritional value and health benefits. However, to preserve these positive properties and ensure the highest quality product reaches consumers, it must undergo a comprehensive quality control process. Quality control of oats is a crucial step to guarantee both the nutritional value and the safety of the final product.

Evaluating the Physical Properties of Oats
The first step in oat quality control is a detailed assessment of the physical properties of the raw material. At this stage, factors such as kernel size, color, and absence of foreign substances are taken into account. The size and uniformity of the oats directly affect the texture and structure of the grain bar. Additionally, the moisture content of the oats must be carefully monitored; Excess moisture can shorten shelf life and create an environment conducive to microbial growth.

Microbiological Testing: Ensuring Safety
Due to its natural structure, oats are susceptible to microbial contamination. Therefore, it is essential to conduct microbiological analyzes on the oats before production begins. These tests check for the presence of pathogenic microorganisms such as E. coli or Salmonella . This step is one of the most critical in ensuring that the oats are safe for consumption and reach the consumer in a hygienic condition.

Chemical Analyses: Preserving Nutritional Value and Safety
The chemical composition of oats directly influences the nutritional value of grain bars. Therefore, key nutrients such as protein, fat, fiber, and carbohydrate content are carefully analyzed. Additionally, oats must be free from harmful chemicals such as pesticides, heavy metals, and mycotoxins. Chemical analyzes are used to verify the absence of such substances, ensuring the product is both safe and nutritious.

Oats are one of the most important components of grain bars, having a direct impact on the product's nutritional value, taste, and safety. For this reason, the quality control process for oats plays a critical role in grain bar production. In addition to physical, microbiological, and chemical analyses, proper storage conditions and supplier evaluations are also essential steps in oat quality control. Thanks to all these procedures, grain bars can reach consumers with the highest standards of quality and safety.

Oat bars are more than just a healthy snack—they offer a safe and delicious option to consumers when produced under the right manufacturing and quality control processes. So next time you pick up an oat bar, remember the science and effort behind it!

Bastak Instruments
Bastak Instruments manufactures 52 types of quality control devices in a 7,000-square-meter closed facility, equipped with a state-of-the-art machine park that meets world standards. These devices are capable of performing a wide range of physical, chemical, and rheological analyzes—covering everything from grains to nuts, legumes to oilseeds.

Advanced technologies compliant with international standards ICC 189 and 192 are used for quality control in various food materials, including oats, coffee beans, sesame, walnuts, coconut, peanuts, pistachios, hazelnuts, sunflower seeds, almonds, pumpkin seeds, black pepper, lentils, beans, peas, paddy, rice, barley, corn, popcorn, poppy seeds, chickpeas, cottonseed, soybean meal, sunflower meal, feed, Durum wheat, wheat, bran, semolina, flour, rye, rapeseed, oats, millet, and sorghum.

Shaping the Future with Innovation
Bastak Instruments is shaping the future with its expert and international team, committed to leaving behind a livable world for future generations.

DETERMINATION OF ALPHA AMYLASE ACTIVITY IN THE CEREAL INDUSTRY

Rabia Tiryaki, MsC., Bastak Instruments

Proteolytic and amylolytic enzyme activity has an important place in determining the bread quality of flour, our most important staple food and the gold of the milling industry. CO2 gas, which is necessary for the rising of dough and bread, is formed from sugars formed by the action of amylase from existing or damaged starch in the fermentation process.

       Amylolytic enzymes play an important role in the formation of sugars required for the formation of fermentation in dough making, and in the absence of sufficient levels of alpha and beta amylase enzymes in the environment, the sugars required for fermentation will not be able to form enough CO2 to allow the bread to rise, the volume of bread will decrease and the quality will be significantly affected. Therefore, amylase is an important parameter in determining bread quality.

       Losses in cereal crops due to germination damage, which is irregular and difficult to predict as a function of weather conditions, are quite large. There is a rapid increase in the amylolytic activity of wheat with germination, a decrease in the amount of glassy grain and an increase in the percentage of damaged grain and bran. The dough made from wheat flours with high amylase activity becomes stodgy and difficult to work; the bread is sticky, the pores are small and the volume is insufficient.

In places where the weather is dry or semi-arid during ripening and harvesting, wheat samples usually show insufficient and low amylase activity with normal milling process. Breads obtained from flour with low amylase activity have small volume, pale crust colour and dry crust.

      CO2 gas formation increases in doughs made from flours with normal amylase enzyme activity. The crust colour of the bread is at the desired level, the pore structure of the bread is improved and the gas holding capacity of the dough is increased and an increase in bread volume is observed.

     The most advanced method to determine enzyme activity in flour and wheat is Falling Number test. Falling Number analysis is the most effective method accepted in the world for the determination of α-amylase activity and is performed with Bastak Brand Falling Number 5000 and 5100 devices, which have been producing with the world's most advanced machinery in the field of food quality control devices for 24 years.  This test is based on the principle of measuring the time required for liquefaction of starch by alpha amylase enzyme by rapid gelatinization of flour and water mixture.

In a good bread flour, falling number value (falling number) should be between 200-250 seconds. In general, values of 250 and above give an idea that there is no climate damage in wheat. If the falling number is higher than 300, alpha amylase activity is low, fermentation takes place slowly and breads made from these flours have low volume, dry inside and short shelf life.  Breads made from flours with a Falling Number lower than 150 have a sticky consistency, fermentation is fast, low volume, low shelf life and dark colour.

         Falling Number value is used by millers to produce products with preferred falling number value, to adjust the baking process, to determine the final quality of the product both incoming and produced in the industry and to ensure its consistency, by bakers to inform suppliers of the type of product they need for their final products and to save time and money.

Bastak brand 5000 and 5100 model FN Cheq (Falling Number) devices, which have more than 20.000 devices in operation in thousands of flour, bread, pasta, biscuit, cereal industry manufacturers, universities, research industries and cereal quality control analysis laboratories worldwide, determine the alpha amylase enzyme amount of 2 samples of commercial flour, wheat flour, whole wheat flour, durum wheat flour, bulgur, vital gluten, noodle, semolina at the same time in 10 minutes.  Falling Number "FN" measurement mode is used to determine the amount of natural alpha amylase enzyme. "FFN" measurement mode is used to determine the total (microbiological + natural) alpha amylase enzyme amount. It has the ability to correct the analysis results according to ICC standards. The device automatically adjusts the boiling temperature, which is the FN test temperature, according to sea level. FFN test temperature of 90°C is also set automatically by the device.

      When the amount of alpha amylase enzyme is low, the starch in pasta, biscuits and bakery products will not be broken down sufficiently, resulting in a harder dough and again deteriorating the quality of the final product. Apart from this feature, the FN Cheq device also gives an idea about the harvest conditions in the field, transport conditions and storage conditions in warehouses.

Bastak FN Cheq device, which uses world class methods, is microprocessor controlled and has ergonomic design. During the test, company name, date, time, boiler temperature, boiler water level, test mode, test time and the work of the device (running, printing, stop etc.) can be seen on the LCD screen. The boiler water level automatically stops the operation of the device with 'water low' and 'water level high' warnings. The amount of malt enzyme to be added according to the desired FN value, "LN It has the ability to calculate the liquefaction value of the sample with the key.

Bastak FNX Shaker 5050 falling number, one of the accessories of the FN Cheq device, provides operator-independent results of the analysis samples to be tested, mixes the sample in the same way every time, provides high repeatability of the analysis result and increases laboratory efficiency by reducing the sample mixing time to 3 seconds. Bastak FN 5025 Cooling Tower provides cooling water circulation and saves time and cost with its robust and ergonomic structure.

Wheat, one of the cereal crops, which is the most important staple food in our diet, ranks first in the world and in our country in terms of cultivation and production area among plants.

In Turkey, cereals and cereal products are of great importance both in terms of consumption habits and their share in the economy, and our interest in wheat in particular stems from our nature of being the gene centre of Anatolia beyond our traditional eating habits. It has been determined that all wheat has its origin in the Karacadağ foothills near Urfa Göbeklitepe, the first settlement centre in the world. 198 bread and 61 durum registered varieties were identified as of 2016.  In 2015, 22.6 million tonnes of wheat, corresponding to 3.3% of world production, was produced and four out of every five farmers in Turkey grow wheat.

Wheat quality is evaluated according to its suitability for the final product and one of the most important quality control criteria is protein content. Gluten, which is the most important component of gluten protein obtained from wheat flour or crushing, constitutes approximately 40% of the endosperm proteins in wheat flour.

Proteins determine many characteristic properties of the dough and gluten, which is hydrated in the mixture of flour and water and forms a network, spreads to the dough mass. Gluten protein hydration, which plays a role in gaining volume by keeping carbon dioxide bubbles in the dough during fermentation, has a great effect on oxidation.

According to the proportions of gluten in flour; it is classified as very strong, strong, powerful, extensible and weak. Rheological properties of proteins such as hydration capacity, oxidation and elasticity reflect the strength of flour. In this classification, the strength of flour is determined according to the amount and quality of gluten.

Wheat producers want to have the highest wheat yield, while wheat industrialists want to have the highest protein concentration at the lowest possible price.

Bakers want wheat to have a high gluten content; the higher the quantity and quality of gluten, the higher the gas holding capacity and the higher the bread yield and quality.

In the pasta industry, it is desired that minimum dry matter passes into the cooking water and that the pasta does not fall apart and stick during cooking. For this reason, protein quantity and quality of durum wheat is a very important issue.

In the biscuit, pastry and cracker industry; controlled rising of the products produced is desired. For this reason, it is desired that the protein ratio should be weak and soft at around 10% during the process.

The gluten feature in the total protein in wheat and flours is mainly effective on the rheological and technological properties of the dough and the researches are still continuing. International standards have been developed for the determination of gluten index value and quality and the gluten index value, which expresses the percentage by weight of the wet core remaining in the sieve after the gluten obtained is subjected to centrifugal force, has an important place in determining the quality.

One of these international standards is the ICC No.192 Standard (International Cereal Science and Technology Association (ICC)) for the determination of wet gluten, gluten index and dry gluten of wheat flour and whole wheat flour using Bastak Instruments' Bastak Quality Control Instruments: 6100 model Gluten Cheq, 2100 model Centrifuge Cheq and 2500 model Dry Cheq.

Bastak Gluten Quality System Instruments are used in thousands of flour, bread, pasta, biscuit, cereal industry manufacturers, universities, research institutes and quality control analysis laboratories worldwide. Bastak Gluten Quality System Devices is an approved world standard for determining the gluten amount, gluten index and dry gluten values in flour and semolina used in bread, pastry, biscuit and pasta in accordance with world standards, final product volume, baking and cooking quality.

Wet gluten, gluten index and dry gluten values obtained from flour, whole wheat flour, semolina, bulgur, vital gluten and vermicelli are determined in international standards with the Gluten Quality System. The Gluten Quality System is produced with 0.001 micron precision , the world's highest quality machine park and with the latest technology in Bastak factory with a closed area of 7000 square metres.

In addition, Bastak Teknoloji Systems Company's method study on the determination of 'Falling Number' depending on the Alpha-Amylase Activity level based on viscosity using the Falling Number Cheq device was presented to the world by the International Cereal Science and Technology Association (ICC) with the standard number 189.

Rabia Tiryaki, MsC., Bastak Instruments

With the increase in production in line with the needs of mankind, the food industry has shown great developments and production capacities have reached huge dimensions. It is important to maintain the physical, sensory and microbial quality characteristics of foodstuffs in the process from the production stage to the sales stage and to deliver them to the consumer in a way that does not harm health. 

Water is one of the main parameters that control the rate of deterioration as one of the main components of foodstuffs. Water, one of the main components of foodstuffs, is present in different proportions and in different forms in foodstuffs of plant and animal origin. Free water in the content of foods; It is the most abundant water type in quantity and the most easily distinguishable water type with the applied process. Adsorbed water is ignited as a thin film layer on the surface of its components or structural molecules. Bound water is the form of water that cannot be used by biochemical reactions and microorganisms and is bound by H (hydrogen) bonds in a single molecular layer. The amount of water in foods is expressed as % moisture and the amount of moisture refers to the sum of free, adsorbed and bound water in the food.

Moisture content analysis, which is one of the most frequently used basic analyses in the processing and control of foodstuffs, is an important factor affecting food durability, but moisture content for different foodstuffs is limited by standards and regulations. Microorganism activity increases with the increase of moisture content above a certain amount. In addition to this, in case of an increase in moisture content in cereals and legumes with low moisture content, undesirable conditions such as moulds, frying, sprouting, harmful insects, toxins, etc. are observed. Nonenzymatic (non-enzymatic) browning reactions in foods occur when the amount of water increases.

Maintaining the quality of the grain, preventing losses is the basic principle for the safe storage of grains and the protection of food safety. From the producer's point of view, it is undesirable to purchase excess water in the purchase of raw materials, and the same is true for the consumer. The amount of water is very important for the production of bread, pasta and biscuits with high textural quality and durability, and the moisture parameter is a key point in terms of grinding of cereals, homogenous dough mixture, concentration and consistency control in the process stage.

Knowing the moisture functions as well as the physical properties of the grain in the process from growing to consumption of wheat, which is indispensable for cereal products, is an important parameter in raw material classification, selection and processing to the end product and is a factor that the producer should consider in process control.

Moisture content of cereals is the most important factor affecting the storage time and it varies according to the maturity of the seeds during harvest and the drying process after harvest. Moisture content, which is an important factor in limiting microorganism growth and enzymatic activity, must be controlled to reduce storage losses. The moisture content of cereal products is generally required to be 14% and below and 12-13% is the ideal ratio.

Excessive water content in wheat reduces its commercial value by causing a decrease in dry matter, and makes storage difficult by encouraging germination as a result of bacterial and fungal activity. Especially in the maturity period of wheat, it is seen that the moisture content of the grain is higher in the crop years with more rainfall.

With the 16000 model Moisture Meter Device, which is produced with the world's highest quality machinery and the latest technology in Bastak factory with a closed area of 7000 square metres; moisture analysis of 40 different samples in cereals, nuts, legumes, oil seeds, feed and feed raw materials can be performed in 8-10 seconds in accordance with international standards.

Coffee seed, sesame, walnut, coconut, peanut, pistachio, hazelnut, sunflower seed, almond, pumpkin seed, black pepper, lentil, bean, pea, paddy, rice, barley, corn, gin corn, poppy, sesame, chickpea, cotton seed, soya meal, sunflower meal, Bastak Moisture Meter can also be used for feed, soya meal, durum wheat, wheat, bran, semolina, flour, soya, rye, rape, oat, maize, barley, millet, sorghum. Fast and precise results can be obtained with the gold-plated high-precision sensors on the Bastak Moisture Meter. Thanks to its easily replaceable industrial battery, it is possible to perform many tests.

Thanks to the ergonomic structure of the device and the special production carrying case, it can be easily used in both factory and field conditions by offering a unique analysis experience to the user. Thanks to its plastic body, it is resistant to falls and bumps. Aluminium parts are anodised and metal parts are galvanised before painting in order to prevent corrosion to which the device will be exposed and to be used for years.

Q.C. Food Engineer Selin Yolcu , Q.C. Food Engineer Gülperi Sıla Bardakçı

In recent years, the demand for fast, reliable, and environmentally friendly technologies in food production processes and analyses has been steadily increasing. Accordingly, various innovative technologies have been developed as alternatives to traditional methods. The dependence of traditional methods on equipment, chemical usage, and expert analysts, as well as their time-consuming nature, has boosted interest in these innovative solutions. Among these alternatives, Near-Infrared (NIR) Spectroscopy has emerged as a powerful and efficient technology.

Spectroscopy is the process of measuring and interpreting the electromagnetic radiation absorbed or emitted by atoms, molecules, or ions during transitions between their energy levels. In this context, spectroscopic analyses are instrumental methods that examine the properties of substances such as light absorption, transmission, or reflection.

NIR spectroscopy is based on the interaction of light with matter. Electromagnetic radiation in the wavelength range of 780-2500 nm induces molecular vibrations. Specifically, the vibrations of bonds such as O-H, N-H, and C-H provide information about the chemical and physical properties of grains. Near-Infrared (NIR) Spectroscopy correlates quality attributes of food samples with light absorption in a specific wavelength range of the electromagnetic spectrum. Analyses for interpreting this correlation have enabled the routine use of NIR technology in both physical and chemical analyses of food and agricultural products.

NIR Spectroscopy has become an indispensable part of modern quality control processes, especially in wheat and grain analysis. This technology provides the agriculture and food sectors with the ability to perform rapid and reliable analyses without the use of chemicals. Enhancing the efficiency of food safety and quality management, NIR devices can be utilized both in laboratory settings and in the field.

Key Components:

• Light Source: Generates infrared light and directs it to the sample.
• Sample Cell: Holds solid or liquid samples.
• Detector: Measures the reflected or transmitted light.
• Spectrometer: Produces the absorption spectrum.
• Software: Analyzes data and calculates chemical content and physical properties.

Analysis Process:

1. Sample Preparation: Wheat grains or ground samples are placed in the sampling compartment of the device. The lack of special preparation makes the process highly practical.
2. Spectral Scanning: Near-infrared light is directed at the sample. The light reflected or absorbed by the sample generates a spectrum based on its molecular structure.
3. Calibration and Modeling: Using reference models created from previous laboratory tests, variations in the spectral data are analyzed.
4. Result Interpretation: Quantitative results for parameters such as protein, moisture, gluten, and sedimentation index are reported within seconds.

In a study conducted with Bastak Instruments’ DA 9000 N.I.R Analyzer, wheat samples from various regions in Turkey were analyzed. Within seconds, parameters such as gluten content, protein content, moisture level, ash content, and Zeleny sedimentation values were measured.

With its intuitive 13” touchscreen, next-generation diode array sensor, and the ability to analyze both flour and grain using the same sample cup, the Bastak DA 9000 N.I.R Analyzer provided a fast and user-friendly experience. During the study, the physicochemical properties of wheat samples and the protein content of wheat genotypes were compared using the N.I.R method.

Figure 1: Series 1 represents protein values obtained using the Kjeldahl Method, while Series 2 represents protein values measured by FT-NIR.

Protein levels measured by the Kjeldahl method ranged from 10.21% to 16.34%, while those obtained using the NIR method fell within a range of 10.34% to 16.57% (Figure 1). Samples collected from different regions for the same wheat genotype showed varying levels of similarity between protein values obtained by the two methods.

The accuracy of the measurement results for both methods was found to be high (r = 0.91), indicating a strong correlation in the analysis. This demonstrates that NIR spectroscopy is a reliable method for determining protein content in wheat.

Quality in Every Slice, Flavor in Every Touch: Quality Control in Bread Volume

MSc. Food Engineer, Rabia Tiryaki

The unique heritage provided by the soil, and wheat, the fundamental staple for humans, has held a significant place in our nutrition for thousands of years. In Turkey, the importance of grains and grain products in both consumption habits and the economy is considerable. Our fascination with wheat goes beyond traditional dietary habits and is rooted in Anatolia's nature as the genetic center, as determined near Karacadağ slopes, close to Urfa Göbeklitepe—the world's first settlement 12,000 years ago.

Bread, a staple in many cultures, holds a prominent place on our tables. The transformation of wheat into bread is an adventure that spans from the field to the table. Each stage is carefully managed to preserve the value and flavor of wheat. After harvesting in spring or autumn, wheat, having completed its maturation process, is gathered by harvest machines. The harvested wheat is stored for further processing.

Stored wheat undergoes cleaning and sorting processes where foreign materials and unwanted seeds are separated, ensuring only high-quality wheat is processed. The cleaned wheat is subjected to milling, turning it into flour. This stage separates starch, protein, and fiber within the wheat. The obtained flour is mixed with water and other ingredients to form dough. Yeast is added at this stage, and the dough is left to rise. Kneading and shaping follow, and the fermentation of the dough is a crucial stage in bread formation. The dough rises, increases in volume, and the delightful aroma of bread emerges. The fermented dough is then baked in an oven at a specific temperature, allowing the bread crust to form and the interior to cook.

The freshly baked bread is ready to grace our tables. But how is quality control ensured in the total volume of bread?

Careful selection of wheat, correct milling of flour, and perfect fermentation of the dough contributes to the volume of bread, reflecting its quality. Various quality control analyzes and measurements are conducted to determine the total volume of bread. These analyzes evaluate product quality at each stage of bread production, aiming to achieve the desired characteristics.

Determining the total volume of bread provides information about its rising ability, the dough's gas retention capacity, and structural features. Assessing bread volume is crucial for evaluating the quality of flour and dough, determining the product recipe and processing requirements, ensuring consumer satisfaction, managing production efficiency and cost control effectively, evaluating quality control processes, and complying with industry standards. If flour or additives are used, their inspection is also crucial.

Bastak Instruments, operating for a quarter of a century in the field of research and development as the first and only center in its field, has produced the specialized Bread Volume Meter 13300 device. This device is designed to measure the volume of baked bread and various irregular solid foods. The formulation of bread, component quality, dough processing, gas retention, and processing conditions are among the information it provides. The device is not only used for process control in the production of bakery products but also for quality control observations and food analysis applications.

Operating based on AACC International Method 10-05.01 principles, the Bastak 13300 Model Bread Volume Meter relies on the tested grain to be equivalent to the volume of the tested bakery products. The measurement chamber is turned downwards for the test, and seed transfer is performed for the displacement until it reaches the zero level. Transfers should be done holding the transfers at a 90° angle. After zero adjustment, the measurement chamber is turned upward. The sample to be measured (bread, bun, etc.), positioned in a way that allows the seeds to easily surround it, is placed into the device. After placement, the closed device is rotated 180°. Subsequently, the volume of the seeds in the transfer tube can be easily read in cubic centimeters (cm3 or cc).

For determining bread volume, the most advanced and accurate method currently available is the 13300 Model Bread Volume Meter. With its repeatable and precise volume analysis, simple, easy, and fast usage, operator-independent measurements, and compatibility with AACC Standards, the device is a crucial tool to optimize production processes and offer consumers high-quality and delicious bread.

As Bastak Instruments, we provide reliability and performance to our customers worldwide, from Botswana to Japan, South Korea to Sri Lanka, and Indonesia to Taiwan. We not only manufacture quality control devices but also respond to our customers' unique needs by offering customized solutions.

Food chemistry, food microbiology, food physicochemistry, organic chemistry, physical chemistry, general chemistry, biochemistry, instrumental analysis, and nutrition are various branches of food sciences that constitute an international scientific field. It encompasses systems where devices and equipment incorporating all physical, chemical, electrical-electronic, computer, and mechanical technologies and principles are developed and used.

With the continuously growing world population, the diversification of product groups, and the increasing demand for food, the importance of topics such as quality control, food safety, and food assurance significantly affects not only human health but also society, the environment, and ecosystem health.

Bastak Instruments, which has been serving as a Research and Innovation Hub in the fields of food, grain, oilseed, legume, and feed in the world and in Turkey for a quarter of a century, pursues a policy that ensures food safety and assurance, is environmentally friendly, consumer-oriented, sustainable, and fights against scarcity and food waste.

In recent years, there has been a growing interest in rapid, reliable, and environmentally friendly technologies for the analysis of food components. The dependence of traditional methods on multiple devices and chemicals, their time-consuming nature, and the need for an analyst have led to the development of various alternative technologies.

Bastak Instruments, with its international staff and state-of-the-art machinery park in the fields of food science and food technology, has pioneered environmentally friendly technologies using robotic sampling systems, technological and fast solutions that facilitate modern life, and advanced sensors.

Spectroscopic analyses are based on measuring the properties of solutions, such as the absorption, transmission, or reflection of light. The absorption of a specific wavelength of light by a substance is a characteristic feature, much like other physical or chemical properties.

Near-Infrared (NIR) Spectroscopy, one of the widely used technologies as an alternative to traditional food analysis methods, covers the wavelength range of 780 (12800 cm-1) to 2500 nm (4000 cm-1) in the electromagnetic spectrum. It forms absorption bands related to the vibrations of molecular bonds such as O-H, C-H, C-O, and N-H within the structure.

NIR Spectroscopy is based on the principle of correlating the absorption of electromagnetic spectrum in the mentioned wavelength range with the quality characteristics of food samples and resolving this correlation.

NIR Spectroscopy has been extensively researched and practically applied in various areas such as determining the milling properties of cereals, protein and moisture content, wet and dry gluten, Zeleny sedimentation, SDS sedimentation, miksograph peak resistance, gliadin and glutenin, essential amino acids, color, ash, starch damage, water absorption, dough strength, quality characteristics of fermented dough, and rheological properties of dough. It has also been used in researching and obtaining applicable data on determining the energy of various grain products, monitoring structural changes in bread during storage, determining wheat varieties, and quality analysis of bread.

The ICC Method studies using Bastak Instruments' DA 9000 NIR Technology provide users with a unique analysis experience globally, including research and development institutes, universities, quality control laboratories, and industries in many countries, including the United States, Canada, and Europe.

NIR Technique is widely used in the quantitative analysis of various components in fields such as chemistry, pharmacy, agriculture, etc. In the technology of grain, especially; results of quality criteria, including gluten, protein, ash, and sediment, can be determined with high accuracy. Grains can show differences in quality characteristics depending on the climate and soil characteristics of the region where they are grown. Therefore, developing calibration models with new data, obtaining accuracy and reliability of results with a high determination coefficient (R2) value are essential.

This technique does not damage the sample, and samples can be reused repeatedly. Multiple analysis results can be obtained simultaneously with one recorded spectrum. Thus, it is faster, more environmentally friendly, and economical compared to classical methods since no chemicals are used.

Bastak Instruments' NIR technology, which operates on the principle of near-infrared transform, is used in quality controls from raw material supply to the final product control in leading quality control laboratories worldwide. The DA 9000 NIR Devices, which use the NIR Technology, provide a sensitivity of one-thousandth of a millimeter, allowing for quality controls routinely in physical and chemical analyses of food and agricultural products.

Thanks to Bastak Instruments' superior and unparalleled NIR Technology, gluten value, protein value, moisture value, ash value, and Zeleny Sedimentation value in red wheat, white wheat, pasta wheat, and flour samples are measured within seconds.

Licensed warehousing and authorized classification stand out as critical pillars in the agriculture and food sectors. These systems are developed to ensure the safe and high-quality storage of products, subject to state-regulated processes. In this context, concepts like food safety, product quality, and sustainable agriculture are vital for both producers and consumers. Expert Laboratory, Turkey's first private sector authorized classifier and accredited laboratory, plays a pioneering role in this field with the services it offers under Bastak Group.

 Licensed Warehousing and Authorized Classification

Licensed warehousing is a system designed to ensure that agricultural products are stored for extended periods under specific standards. This system requires products to be stored in appropriate conditions, such as the right temperature, humidity, and other factors, and for these products to be analyzed by authorized classifiers beforehand. Expert Laboratory is the first private laboratory authorized for licensed warehousing in Turkey, offering comprehensive services in this area. The laboratory determines the quality of products such as wheat, barley, corn, legumes, and oilseeds through physical, chemical, and microbiological analyses.

Licensed storage consists of several stages, and these processes ensure the safe and standardized storage of products:

1. **Product Analysis and Classification:** Every product to be accepted into licensed warehouses must first be analyzed by an authorized classifier. These analyses include physical, chemical, and microbiological tests, and parameters such as quality, characteristics, moisture content, and protein levels are determined. Products are classified according to these analyses and accepted into licensed warehouses. This stage ensures that products meet national and international quality standards.

2. **Sampling and Analysis:** Authorized classifier laboratories carefully analyze samples taken from products. Expert Laboratory, a leading lab in this field, contributes to licensed warehousing processes in Turkey as an authorized classifier. The samples are subjected to various analyses in the lab, and classification reports are issued. These reports determine whether the product will be accepted into licensed warehouses.

3. **Storage and Preservation:** Products with positive classification reports are accepted into state-certified licensed warehouses. These warehouses are designed to provide all necessary conditions for long-term storage without deterioration. Factors such as temperature and humidity are controlled to prevent quality loss during storage. This process ensures that the products retain their value during trade and are minimally affected by price fluctuations.

4. **Electronic Warehouse Receipts (ELÜS):** Once products are accepted into licensed warehouses, their owners are given Electronic Warehouse Receipts (ELÜS). ELÜS indicates that the products are in storage and that the owner can trade them. Producers can sell their products at better prices based on market conditions using these receipts. Additionally, these receipts can be used as collateral for loans, making it easier for small-scale farmers to access financing and supporting market stability.

5. **Product Release and Delivery:** At the end of the storage period, products are rechecked by authorized classifiers before being released from the warehouse. Before the products are released, they undergo a final quality check. This step ensures that the products are delivered to the market without spoilage and with their original quality intact.

In the licensed warehousing system, authorized classifiers determine whether products meet quality standards before they are brought to market. This process creates a reliable trading environment for both producers and consumers. Producers can trade their products at better prices by documenting their quality through scientific analysis, while consumers gain access to reliable, high-quality products in the market. Expert Laboratory plays a key role in ensuring this trust in the industry, providing classification services for 3 million tons annually.

Food Safety and Quality Control

Food safety refers to the protection of food products from health risks throughout the production-to-consumption process. Continuous monitoring of products through physical, chemical, and microbiological analyses is essential to ensuring food safety. Expert Laboratory is equipped with state-of-the-art devices and a team of expert engineers for these analyses. The laboratory ensures food safety with internationally recognized analyses, providing assurance to food producers competing in both local and global markets.

In addition to food safety, food quality is crucial for consumer health. Expert Laboratory measures parameters such as protein, gluten, moisture, ash, and falling number, ensuring that products released to the market are safe and of high quality. These analyses are regularly audited under the laboratory’s accreditation certificate and approved by TÜRKAK (Turkish Accreditation Agency). As an accredited laboratory, Expert Laboratory offers internationally recognized analysis results in the fields of food safety and quality.

To enhance the international recognition of its services, Expert Laboratory is a member of BIPEA, an organization that provides inter-laboratory comparative analysis services globally. BIPEA membership is a significant international platform that verifies the accuracy and reliability of the laboratory’s analyses. Through BIPEA's comparative testing programs, Expert Laboratory regularly reviews the quality of its analyses and continuously strives for improvement. This membership is a key factor in the laboratory's selection by food producers and suppliers worldwide.

With more than 175 expert engineers, Expert Laboratory conducts over 300,000 tests annually, demonstrating its vast analytical capacity. These tests range from physical and chemical analyses of agricultural products' quality controls to comprehensive tests ensuring the microbiological safety of food. Moreover, the laboratory provides world-class services with its technological infrastructure and expert engineering team. The swift and accurate reporting of analysis results is another critical factor that boosts the laboratory’s reputation in the industry.

"Bastak Instruments: Advancing Swiftly in the Evaluation of Food Waste and Sustainability Efforts"

Food waste has become a significant issue worldwide in recent years. One-third of the food produced globally is unable to reach human consumption. Disposal of this waste not only harms drinking water and the environment but also leads to significant greenhouse gas emissions. These challenges have prompted countries, leaders, public institutions, and citizens to act collectively on this issue.

The most effective way to manage food waste is to efficiently separate it at the source and reduce options for disposal through incineration and storage in industrial processes that produce high-value-added products. This approach has led to increasing research into various methods of utilizing food waste for energy and other value-added products.

The food industry generates high volumes of biodegradable waste. Legislation worldwide regulates the management of materials defined as waste concerning the transport and processing of this waste. However, dealing with food waste is challenging due to insufficient biological stability and the presence of pathogens that can increase microbial activity.

Reducing food waste is of increasing importance in the food industry. Prevention of waste generation, encouragement of recycling and reuse, effective management of waste disposal, and the use of innovative technologies are steps that need to be taken in this field. Collaboration and knowledge sharing among various stakeholders in the sector are also crucial in this regard.

In this context, for a quarter of a century, Bastak Instruments has been continuing its activities as a 5-star R&D and Innovation Center in the World and Turkey with its advanced technical features for quality control, food safety, and food security. Equipped with advanced and state-of-the-art technologies, Bastak Instruments conducts quality control tests with a precision of one thousandth of a millimeter, maintaining its activities for a quarter of a century.

In the evaluation of food waste, we work towards a sustainable future by collaborating with universities and R&D partnerships using grinding mills compliant with ICC Standards 189 and 192.

In the project concerning the sustainability of food waste, chickpeas, tomato pomace, olive pomace, cocoa waste, and tomato stems were subjected to grinding processes in Bastak 1900 Hammer Mill, Bastak 1650 Crushing Mill, and Bastak 1600 Crushing Mill, followed by sieve analyses at 1000 microns and 500 microns according to European standards.

The Only Company in the World with 8 Different Mill Types

Bastak manufactures roller mills, hammer mills, and disc mills with 8 different mill types. It is the only manufacturer in the world with such a wide range of mill types. The mentioned different types of mills enable a variety of tests, including physical, chemical, microbiological, physicochemical, photophysical, rheological, and organoleptic tests, primarily for moisture content.

Our mills are used in many sectors that the industry requires. More than 20,000 devices, including laboratory mills, actively operate in over 150 countries worldwide. A significant amount of economic value globally is classified through the testing of samples prepared by Bastak Laboratory mills.

Bastak Instruments, Turkey's Leading Company in Grain Quality Control Devices, Takes Innovative Steps in Agriculture in Africa Ankara, Turkey – Bastak Instruments, a technology giant headquartered in Turkey, continues its leadership in the field of food, grain, seed, and oilseed laboratory quality control devices. With state-of-the-art equipment at its 5-star R&D and Innovation center, comprehensive laboratory solutions from A to Z, and educational activities conducted under Bastak Academy, the company maintains its position at the forefront. Zeki Demirtaşoğlu, the manager of Bastak Group Companies, shared information about their innovative work on agriculture and agricultural workers during his recent trip to Africa. Bastak Instruments, with a quarter-century expertise in food safety, quality control in food, and sustainable agriculture, is taking significant steps to contribute to the development of the agricultural sector in Africa. As part of these efforts, Zeki Demirtaşoğlu visited Africa to examine the company's recent projects on the continent and to meet with local farmers. Founder of Bastak Group Companies, Zeki Demirtaşoğlu, Embarks on a Journey for Agriculture and Technology in Africa During his visit to Africa, Zeki Demirtaşoğlu had the opportunity to personally observe projects aimed at increasing the productivity of local farmers through the company's agricultural innovation and technology solutions. These projects encompass a wide range, including the teaching of modern farming techniques and the training of blue and white-collar personnel working in the food and agriculture sectors. Innovative Solutions with Agricultural Innovation and Technology Agriculture is a key factor for the future of Africa. The African continent hosts most of the world's arable land, and half of the population works in the agricultural sector, contributing the largest share to the total gross domestic product. However, Africa has not seen a significant increase in productivity since the 1980s, producing insufficient food and low-value-added products. Wheat, being one of the world's most important cereal crops after rice, is a subject of international trade and a crucial component of industrial and food grain in sub-Saharan African countries. Wheat is also a strategic product generating farmer income. Ethiopia is one of the largest wheat producers in terms of total wheat-cultivated area and total production. Demirtaşoğlu, emphasizing the critical role of laboratory quality control devices used in the food, grain, seed, and oilseed sectors in ensuring product quality and safety, stated that Bastak Instruments aims to support farmers and local agricultural organizations in Africa with state-of-the-art 72 types of quality control devices, expert and academic staff, and training activities under Bastak Academy to enhance the quality of agricultural products in the region. They aim to elevate the region's food safety standards. During his visit, Zeki Demirtaşoğlu observed the use of these devices and engaged in significant discussions with local laboratories and agricultural organizations on integrating these technologies. Empowering Communities with Education and Capacity Development Projects Demirtaşoğlu also examined education and capacity development projects aimed at empowering local communities during his trip to Africa. These projects seek to support the adoption of sustainable farming practices by providing education to farmers on modern agricultural techniques and laboratory quality control applications under the Bastak Academy. He mentioned their efforts to establish the Milling and Sector Machinery Manufacturers Association (DESMÜD) and Ankara Metropolitan Municipality partnership to create the Milling and Bread, Pasta, Biscuit Training Center, which will provide education in both English and Turkish—a first in Turkey and globally. They aim to offer innovative technologies and best practices to tens of thousands of learners who have not received formal education and have not fully adapted to the requirements of the times, coming from Africa, Turkic Republics, Latin America, the Middle East, and other countries. Social Responsibility Projects for Community Interaction Demirtaşoğlu, acknowledging Africa not only as a geographical continent but also as a home to diverse cultures, rich histories, and strong connections, expressed that the challenges and disadvantages in the region deeply influenced him during his visit. He mentioned their desire to make a positive impact by reaching out to people's lives, taking a step towards education, and helping them look towards the future with hope. Zeki Demirtaşoğlu emphasized that Bastak Instruments is focused on creating an impact not only in the business world but also in the field of social responsibility. He added that, through social responsibility projects for African agricultural communities, they aim to improve the living standards of people in rural areas by providing support in health, education, and infrastructure. Zeki Demirtaşoğlu's Journey in Africa through His Eyes Zeki Demirtaşoğlu believes that true change in Africa's agricultural sector, sustainability, and technology is possible when they converge. Following his visit to Africa, he expressed that their company has initiated efforts to provide support to local farmers and communities, aiming to facilitate the transfer of knowledge and technology. He stated that, with love and support, they hope these efforts can bring about positive contributions to the agricultural future of the continent, ultimately working together to bring about change in Africa.

Enhancing the Value of Flour in Combating Micronutrient Deficiencies: A Impactful Solution Against Nutritional Challenges

Although the enrichment of foods dates back to ancient times, the principles governing this practice were established through regulations in 1987. This regulation outlines three different purposes for the addition of nutrient elements to foods. The first, known as "Restoration," involves replacing lost nutrients during processing, storage, and transportation. The second, termed "Standardization," refers to adding missing nutrient elements to products similar to some traditional foods. The third is "Fortification," involving the addition of deficient nutrient elements to foods in cases of mandatory nutrient deficiencies.

Fortification practices are regulated by the Food and Drug Administration (FDA) in the United States. The FDA's fortification policy permits the addition of only "mandatory" nutrient elements. Additionally, the added nutrient quantity must not exceed the approved nutrient supplement level or exceed the Generally Recognized as Safe (GRAS) level.

Globally, over two billion people suffer from micronutrient deficiencies!

Contemporary issues related to healthy nutrition, a fundamental human right, include various problems. Among these, micronutrient deficiencies and inadequate nutrition issues such as stunting, dwarfism, and weakness are widespread worldwide. Micronutrient deficiencies represent a global public health problem, indicating the absence of essential micronutrients in the body. The most common micronutrient deficiencies include iron, folate, vitamin A, zinc, and iodine deficiencies. These deficiencies can lead to slowed growth and cognitive development, decreased intelligence, perinatal complications, and increased morbidity and mortality. Women of reproductive age and children under five are more affected by micronutrient deficiencies due to their higher micronutrient needs.

The fact that more than two billion people globally experience micronutrient deficiencies highlights a significant and attention-worthy public health problem, and food fortification is seen as a crucial intervention.

Food fortification can be rapidly implemented, with its benefits quickly realized; it is also a safe and cost-effective method for communities at risk of micronutrient deficiencies. The fortification of staple foods can make a significant contribution to combating hidden hunger globally, addressing the issue of nutrient-poor diets.

Adding Value to Flour in the Fight Against Micronutrient Deficiencies!

Turkey, the genetic center of Anatolia, has been home to the world's first settlement, Göbeklitepe, near Urfa, for 12,000 years. As the world's largest flour exporter since 2025 with a 21.1% share among 150 countries, Turkey plays a significant role in the distribution of enriched flour and combating global malnutrition. Modern humans' first source of nutrition, flour, is produced through the milling process of grains. Wheat and flour production, the most crucial activity in the country's economy related to agriculture and food sectors, carry substantial importance in terms of production, labor force, environmental impact, sustainability, and socioeconomic aspects.

Wheat and corn, in their natural state, may lose a significant portion of essential vitamins and minerals during milling processes. Therefore, adding some of these micronutrients back to the milled flour is referred to as flour fortification. The added nutrients include:

Iron: Vitamins and minerals used in fortification are vital to prevent health disorders associated with nutrient deficiency, such as anemia (iron deficiency), affecting approximately 2 billion people globally.

Zinc: Zinc is essential for supporting the immune system and cellular functions. Fortifying flour can reduce the risk of zinc deficiency. Enriching 100g of grain with 20 ppm of zinc can provide children with 20% of their daily zinc requirements.

Folic Acid: Particularly important during pregnancy, folic acid added through flour fortification can reduce the risk of neural tube defects.

B Vitamins (Thiamine, Riboflavin, and Niacin): B vitamins are crucial for energy metabolism and nervous system health. Fortification aims to prevent deficiencies in these vitamins. Especially, fortifying flour with B vitamins protects against neurological damage.

In some countries, flour fortification may also include other nutrients such as Vitamin A, Calcium, and B12. These additions aim to support general health and prevent nutritional deficiencies.

 As Bastak Instruments, We Elevate Nutrition Standards!

Bastak Instruments, the first and only accredited laboratory in the country approved by the Ministry of Industry and Technology, serves with its 90 specialized branches and more than 265 expert personnel in its 5-star research and innovation center. With our state-approved Additive Production License, Ministry of Agriculture and Forestry Operation Registration Certificate, and Ministry of Health Production Permit Certificate, we provide flour fortification solutions worldwide, adding health and flavor, and tirelessly working for the health of future generations!

Certainly! Here is the English translation of the provided text:

"The pancake, an indispensable part of the gastronomic world, appears as a widely consumed delicacy in many cultures worldwide.

French crepes are predominantly consumed as a traditional festival dessert in the French food industry. About 10% of the total production is exported to the United Kingdom.

The main ingredients of a crepe include flour, eggs, sugar, and butter. The crepe batter is similar to pancake batter but has a much higher water content. The final water content of a cooked crepe, when stored in a sealed package for approximately one month, is similar to that of a pancake (0.75/0.80).

Quality Control in Crepe Batter!

The foundation of the crepe's flavor lies in the quality of the batter. The composition, ratios, and ingredients used in the batter have a decisive impact on the texture and taste of the crepe. Therefore, regular quality control is essential to ensure that the batter consistently meets quality standards.

In sweet crepe batters, soft wheat flour is commonly used. T45 French flour, applicable to France, is often preferred for making crepes. Soft flour used in pastry products like cakes, cookies, and tarts has a protein content ranging from 6% to 11%. This type of flour offers a specific characteristic and stands out with its texture. Its water absorption capacity is 25% to 50% less than that of hard flours. Soft wheat flour has low gluten content (7.5/9) and is an ideal choice to add flavor and texture to pastries and crepes.

Main Quality Control Criteria in Crepe Production:

• Quality of the main raw material, flour, in the batter
• Bubble structure of the batter
• Thickness of the batter
• Fat content
• Cooking temperature

For quality control in crepe flour, Bastak Instruments with European Approval ICC No.189 and No. 192 standards are used!

When making crepe batter, water is mixed with gluten to make the batter elastic and give it a soft texture. Starch absorbs water in milk, increasing its volume, and the batter thickens.

Knowing the properties of the gluten used in crepe batter is crucial for the structure and texture of the batter. The flour used in crepe production has low gluten content (7.5/9).

Determine the protein characteristics of the flour with the DA 9000 NIR device in less than a minute using state-of-the-art technology!

Compared to soft wheat flours, hard wheat flours have higher protein content and consequently higher gluten content. Studies show that gluten content in soft wheat flour varies between 15.8% and 42.1%.

Optimize crepe texture with the Bastak Gluten Quality System, which complies with ICC No. 192 standards, with internationally proven results and test accuracy.

Soft wheat flours, when compared, have a characteristic texture due to their protein content of 6% to 11% and low gluten content (7.5/9). Their high-quality starch content enhances liquid gelatinization, resulting in a moist and light texture and a unique flavor.

To achieve the desired appearance, consistency, taste, and texture in the final product, use Bastak Reology System - Absograph 500 & Resistograph 500!

The water absorption capacity or the amount of water the flour can absorb significantly influences the properties of the dough and the final product. The dough's consistency and viscosity depend on the water absorbed by the flour. Using too little water can make the dough hard and dry, while using too much water can make it sticky and challenging to process.

Key quality control criteria for crepes include bubble structure and determining the optimal thickness of the batter. Although crepe batter is similar to pancake batter, it has a higher water content. The thickness of a cooked crepe in French crepes should not exceed 1mm.

For soft wheat lines, absorption varies between 50.7% and 59.0%. The optimum water absorption capacity of wheat flour is 60.2±0.15 (v/w, based on flour weight), arrival time 0.35 minutes, departure time 3.0 minutes, and stability ranging from 2.65 minutes.

Optimize your process by determining the damaged starch amount with the SDCHEQ 15000 device, and achieve quality in your raw materials!

Imbalances in starch damage or low protein levels can result in excessively sticky dough. On the other hand, an excess of pentosan and protein content in flour can create a very loose dough.

Your crepe batter is prepared to perfect standards. What makes your crepe special is the wide range of ingredient options. You can personalize your crepe with ingredients ranging from Nutella and bananas to resin. Whether sweet or savory, it's entirely up to you!"

Donuts are delicious snacks enjoyed with pleasure worldwide.

In its simplest form, donuts are typically made from a dough containing flour, water, sugar, eggs, and usually yeast or baking powder. The dough is then shaped into circles or other forms, fried to a golden brown in hot oil, and then coated with sugar, glaze, or other toppings.

The key to creating a true flavor celebration in donut production lies not only in the dough processing process but also in quality ingredients and quality control processes. Establishing an effective quality control system in the donut production process is crucial for elevating customer satisfaction, minimizing costs, labor, and time losses in the production process, and increasing brand value.

Let's take a look at our most delicious donut recipe!

The production of the most delicious donuts usually starts with wheat-based flour. Therefore, knowing the physical, chemical, and rheological properties of the flour to be used in production is critical for both the producer and the consumer.

The moisture content of donuts is directly related to the quality of the final product, which is flour. The adverse effects of moisture factors during storage can lead to sensory changes, causing the sugar on the donut surface to dissolve and loss of smoothness.

With the high-precision sensors coated in gold on Bastak Moisture Meter Device, moisture analysis is performed in 40 different sample types within 8-10 seconds in compliance with international standards.

The effects of starch, as the basic component of flour, vary depending on the damaged starch amount. Usually, 70-75% of flour consists of starch, but this ratio can vary depending on diversities and environmental factors. When the dough is kneaded, starch interacts with water, protein, fat, and other molecules, playing a crucial role, especially in gluten binding, as a filling material. Damaged starch granules absorb four times more water than undamaged starch.

Lack of damaged starch or low protein levels can lead to excessively sticky dough. On the other hand, excessive pentosan and protein in flour can create a very brittle dough. Instead of long and tedious analyzes to determine the damaged starch value, opt for the efficient Bastak 15000 SD Check! By detecting the amount of damaged starch with the SDCHEQ 15000 Device, optimize your process in donut production and capture quality in raw materials!

In order to achieve perfection in donuts with the DA 9000 NIR Device by Bastak Instruments, which operates on the principle of near-infrared transform with NIR technology, which includes in international standards from raw material supply to final product control in all processes, determine the protein content of flour in less than a minute.

Our flour, with Bastak Instruments' devices with precision control up to a thousandth of a millimeter, passed quality control tests with European-approved ICC No.189 and 192 standards, proving its excellent quality in the international arena!

Things to consider for a great dough; Let's start by obtaining a delicious dough. To achieve an ideal and quality dough in donut production, let's start with quality control tests on flour. When flour is mixed with water, it contains proteins called gluten and gliadin, which form gluten when mixed with water. Gluten provides the elasticity of the dough and allows it to expand without breaking, which is important for forming the structure of the donut.

Achieve optimization in Donut Texture with Bastak Gluten Quality System! Gluten strands, interacting with other strands and molecules, form networks that provide the flexibility of the dough. Bastak Gluten Q-System has ICC No. 192 standard, and its results and test accuracy have been proven in the international arena.

To achieve the perfect dough consistency in donuts, it is important to observe the amount of water added to the mixture correctly. If the dough contains too much water, it can cause the donuts to look defective, create large holes, and absorb more oil. If the dough is too firm, it results in a thick crust, a rough and broken surface on one side, and excessive oil absorption in cracks.

Insufficient kneading of the dough can result in a very firm and elastic product, requiring a longer fermentation time and not filling the baking tray or paper to the desired extent. Insufficient kneading generally produces a low-volume, dense, poorly symmetrical, or collapsed final product. Over-kneading the dough, on the other hand, can result in process difficulties such as excessively sticky dough, too loose elasticity, yielding donuts with excessive volume, large crumb bubbles, and other unwanted characteristics.

In donuts; Use Bastak Reology System Absograph 500 & Resistograph 500 to capture the appearance, consistency, and quality, taste, and consistency;! The unmatched and state-of-the-art reology system of Bastak Instruments provides the ideal dough consistency. Options of Bastak Absograph 500 & Resistograph 500 with universal standards offer perfect process optimization for the manufacturer at this critical stage by evaluating dough properties.

Finally, to make your dough super soft, add a little love and a little sugar.

Standardization in Food Analysis and Control

PhD, Food Engineer, Ayşenur Akpınar, Bastak Instruments

Bastak Instruments has introduced a new ICC Method to the world!

With the rapid scientific and technical advancements in the global food industry, ensuring food quality and safety, as well as increasing the control and utilization values of food, has become extremely important.

Quality control in food has always held a significant position due to its direct impact on human health. The rapid advancements in food science and technology, rationalization in the food industry, storage, and transportation issues have increased the importance of food quality and control due to the improper practices in these fields.

In every country and in international trade, international food standards and methods are being developed to ensure the quality and control of food, to create a reliable environment in production and consumption, to apply effective quality control in food products, to determine the nutritional qualities of food substances, and to support scientific and academic studies.

Bastak Instruments; by following the developing technologies for a quarter of a century to contribute to the improvement of food quality, food safety, and food security of feed, legumes, seeds, oilseeds, grains, and grain products worldwide, continues to support scientific and sectoral research. One of our goals is to introduce our ICC Standard 189 and ICC Standard 192 methods approved by the International Association for Cereal Science and Technology (ICC) in the last two years for global use.

The International Association for Cereal Science and Technology (ICC), headquartered in Austria (Vienna), and with Bastak Instruments' Founder and CEO Zeki Demirtaşoğlu as a technical committee member, is an international network represented on five continents by members consisting of grain scientists and technology experts from around the world. ICC puts forward international standard methods and scientific updates for all grain scientists and technology experts.

For over 60 years, ICC standard methods applied in the safety and quality assessment of grains and grain products, food, and feed have provided guidance to international trade, national and international regulations such as ISO and TSE industry standards, and serve as a guide for food producers and control laboratories for food quality control, safety, and security for the health and well-being of all individuals. By introducing 4 new ICC methods to the world, Bastak Instruments has pioneered in Turkey and globally.

Our method studies on the determination of wet gluten, gluten index, and dry gluten of wheat flour and whole wheat flour using Bastak Quality Control devices, namely the 4000 and 4500 model Roller Mills, the 1900 model Hammer Mill, and Gluten Q-System; 6100 model Gluten Cheq, 2100 model Index Centrifuge Cheq, 2500 model Dry Cheq devices have been accepted by the International Association for Cereal Science and Technology (ICC) under the number 192 standard.

Gluten protein, which forms the skeleton of the dough and is considered the most important quality criterion, affects the kneading, processing, and gas-holding capacity of the dough, ensuring the bread's leavening and porous structure. The quantity and quality of gluten provide information on the purpose of the wheat being used. The experiments of our method, titled 'Estimation of Alpha-Amylase Activity Level based on Viscosity in the Determination of Falling Number,' using Bastak equipment as per the ICC No. 192 standard, have been conducted by quality control laboratories and scientists in many countries in Europe, and its accuracy has been unquestionably accepted worldwide.

Amilolytic enzymes play an important role in the formation of sugars necessary for the formation of fermentation in dough making. If alpha and beta amylase enzymes are not present in sufficient levels in the environment, the sugars necessary for fermentation cannot produce enough CO2 for the bread to rise, resulting in reduced bread volume and significantly affecting quality. Therefore, amylase is an important parameter in determining bread quality. Our method study named 'Estimation of Alpha-Amylase Activity Level based on Viscosity in the Determination of Falling Number' using the Bastak FNCheq device and its prediction of the alpha-amylase activity level through viscosity for the Falling Number test was accepted by the International Association for Cereal Science and Technology (ICC) as Standard No. 189 in 2021 and made available for global use.

For over a quarter of a century, Bastak Instruments, which produces with superior technical specifications in our country's and humanity's future with 72 grain quality control devices, the first and only patented and useful model robotic sample collection systems, and 35 types of flour additives approved by the Ministry of Industry and Technology of the Republic of Turkey in the first and only R&D Center, has put forward 4 new methods in the ICC booklet, and our methods will be taught and used in various sectors, particularly in universities, in many countries such as the USA, Europe, and Canada. We will continue to guide experts and scientists who will work on researching and developing more reliable food sources for humanity with the methods we have put forth. Also, by following the developing technologies, we will continue to support scientific and sectoral research.

Hamza Ceylan, Merve Arıbaş, PhD, Özen Özboy Özbaş, Prof.Dr., Aksaray University

Sugar beet fiber (SBF) has been used in food technology as a source of dietary fiber (DF). The incorporation of SBF into cookie, bread, spaghetti, extrusion product, Frankfurter, Turkish-type salami, tarhana has been studied because of its excellent functional and physiological properties.

In food industry, guar gum (GG) is also used as a novel food additive in various food products for food stabilization and as DF source. However, there is limited information available in literatüre on the reological behaviours of SBF and GG in wheat flour-dough systems.

So, the present preliminary study was planned to study the effects of incorporation of SBF and GG on rheological properties of wheat flour.

For rheological analysis, commercial white wheat flour from a local industrial mill (moisture, ash and protein contents were 13.2, 0.72 and 10.5 % d.d., respectively), guar gum and salt were used. Fibrex (F) was a commercial fiber product (including 67% of DF) originnating from sugar-beet (Sweden). Sample of flour and flour blended with F (3%, 6%, 9%) and flour blended with GG (0.5 %, 1%, 1.5 %) were analyzed for rheological characteristics of dough by using Absograph 500 and Resistograph 500 equipments (Bastak Instruments, Ankara, Türkiye). Water absorption (WA, %), development time (DT, min), stability (ST, min) and FQN (farinograph quality number) were determined from the Absograph 500 curves. The parameters obtained from the Resistograph 500 curves were extensibility (Ex, rupture, mm), energy (A, cm²), tensile resistance (Rs, BU), maximum tensile resistance (Rm, BU), ratio of resistance to extensibility (Rs/Ex) and ratio of maximum tensile resistance to extensibility (Rm/Ex) of dough were summarized at 135 min. The Absograph 500 and Resistograph 500 tests were made in duplicate and the mean values are presented in Table 1.

From the Absograph 500, the dough sample where the flour had not been substituted by F and GG had low WA, DT, and FQN with values 63.6%, 0.9 min, and 23, respectively. These parameters varied from 64.7 to 67.5%, 1.0 to 7.8 min, 28 to 110, respectively, and for ST from 2.0 to 8.0 min for the dough samples with F substitution. For the dough samples with GG addition, these values varied from 65.9 to 69.9%, 1.1 to 1.2 min, and 22 to 29, respectively. High WA values for blends of flour and F and GG have also been reported earlier. The substitution of flour with F and GG, independent of the concentration, decreased the ST of dough, while the DT increased with increasing F content when compared to the control and the GG substituted samples. The sample with 6% of F had the highest FQN when compared to the other samples.

From the Resistograph 500 data, dough made with unsubstituted flour (no F or GG) showed characteristics of a weak-medium dough, with resistance to extension at constant deformation (Rs) and extensibility (Ex) of 349 BU and 92 mm, respectively, at the final rest time (135 min). Rs and Ex values ranged from 706 to 742 BU and from 112 to 79 mm, respectively, for the dough samples substituted with F. The values for the same parameters (Rs and Ex) for the dough samples with GG were between 576 to 520 BU and 120 to 124 mm, respectively. The rest time was important for the

Table 1. Rheological parametes1 of wheat flour-F and wheat flour-GG dough

¹ F: Fibrex, GG: Guar Gum, WA: Water Absorption, DT: Development Time, ST: Stability,

  FQN: Farinograph Quality Number, Ex: Extensibility, A: Energy, Rs: Tensile Resistance,

  Rm: Maximum Tensile Resistance, Rs/Ex: Ratio of Resistance to Extensibility,

  Rm/Ex: Ratio of Maximum Tensile Resistance to Extensibility.

higher addition of both F and GG substituted samples, which needed the highest rest time (135 min) in order to reach maximum resistance. The addition of F and GG to wheat flour brought some changes in the dough mixing behaviour as measured by Absograph 500 and Resistograph 500 and these absographic and resistographic characteristics of flour supplemented with F indicate that F supplemented flour can be used for making good quality bread. Results also indicate that incorporation of GG to the wheat flour increased the Ex value.

However, further researches are needed in order to determine the effects of incorporation of different levels of Fibrex and guar gum along with Fibrex on absographic and resistographic characteristics and to understand if Fibrex can be utilized with guar gum for value addition.

Acknowledgements

The authors wish to thank Bastak Instruments (Ankara, Türkiye) for making facilities available for this study. 867 words