Studies on the Chemical and Microbiological Safety of Raw Materials Used in Selected Baking Industries in Bangladesh

Abstract

The study was designed to determine the quality of raw materials of baking products in a surveillance system. The monitoring system of different raw materials used in selected biscuit factories was investigated periodically. The average value of wheat flour moisture, gluten and acidity was 11.36, 11.21, and 0.10% respectively during their surveillance period. In case of soya-flour, the moisture, fat and protein it was 3.30, 18.30 and 37.85% respectively. Again the value of vegetable fat free fatty acid, acid value, peroxide value and melting point was 0.07±0.002%, 0.15±0.009 %, 42±0.12 % and 36.10±0.42⁰C respectively. Microbiological quality monitoring of water indicated that total viable count and total fungal count were 8.80±1.95 and 07.00±1.81 cfu/g respectively, which is acceptable for industries uses. In all cases, the microbial load of the water and other chemical parameters of raw materials were shown in acceptable limits at each round interval except some little variations.

Keywords: Baking industry, quality control, soya-flour, vegetable fats, microbial load

Cite this Article

Obidul Huq AK, Md. Abu Zubair, Jasmin Ara Farhana et al. Studies on the Chemical and Microbiological Safety of Raw Materials Used in Selected Baking Industries in Bangladesh. Research & Reviews: A Journal of Microbiology and Virology. 2017; 7(2): 20–25p.