Table 2 Descriptive statistics of different types of flour.
From: Physical–chemical analysis of different types of flours available in the Romanian market
U.M. | N | Moisture | Ash | Wet gluten | Gluten spread | Gluten moisture | Dry gluten | |
|---|---|---|---|---|---|---|---|---|
% | % d. m | % | mm | % | % | |||
Wheat Flour 480 | min | 11 | 9.76 | 0.36 | 27.90 | 0.00 | 49.59 | 11.24 |
\(\overline{{\text{x}} }\) | 10.44 | 0.52 | 31.79 | 1.33 | 58.75 | 13.19 | ||
CI95% − | 10.21 | 0.46 | 29.89 | 0.89 | 56.95 | 12.42 | ||
CI95% + | 10.68 | 0.55 | 33.68 | 1.78 | 60.55 | 13.97 | ||
max | 11.15 | 0.63 | 39.32 | 2.87 | 61.91 | 15.81 | ||
Wheat Flour 550 | min | 9 | 9.87 | 0.50 | 24.76 | 0.25 | 57.94 | 9.76 |
\(\overline{{\text{x}} }\) | 10.24 | 0.57 | 31.90 | 1.92 | 59.56 | 12.89 | ||
CI95% − | 10.12 | 0.55 | 28.57 | 1.08 | 59.02 | 11.59 | ||
CI95% + | 10.36 | 0.60 | 35.23 | 2.75 | 60.10 | 14.20 | ||
max | 10.55 | 0.63 | 40.65 | 4.67 | 60.71 | 15.97 | ||
Wheat Flour 650 | min | 8 | 9.65 | 0.53 | 22.34 | 0.00 | 55.57 | 9.19 |
\(\overline{{\text{x}} }\) | 10.10 | 0.63 | 30.02 | 0.77 | 60.39 | 11.87 | ||
CI95% − | 9.93 | 0.59 | 25.80 | 0.09 | 58.34 | 10.15 | ||
CI95% + | 10.28 | 0.67 | 34.24 | 1.45 | 62.45 | 13.59 | ||
max | 10.45 | 0.70 | 39.47 | 2.67 | 66.49 | 15.45 | ||
Black flour | min | 11 | 8.3 | 0.6 | 25.2 | 0.0 | 56.4 | 10.33 |
\(\overline{{\text{x}} }\) | 9.59 | 1.37 | * | * | * | * | ||
CI95% − | 9.29 | 1.14 | * | * | * | * | ||
CI95% + | 9.89 | 1.60 | * | * | * | * | ||
max | 10.30 | 2.02 | * | * | * | * |
