Especially in cereal products, there are many kinds of analyzes carried out within the scope of physical analysis and revealing whether the cereal products are physically defective or if they are defective.

The main analyzes of this scope can be listed as follows:

• Less developed skinless grain
• Hollow grain
• Wrinkled grain
• Broken grain
• Damaged or chalked grain
• Cracked grain
• Unpeeled grain
• White grain
• Red striped grain
• Red grain
• Logic and red dane
• Charred grain
• Grain size
• Foreign matter in pulses
• Different types of grains
• Sieve and broken grain
• Insect inspection
• Insect defect, dead insect and other parasites and insect search
• Glassy analysis in cereals

For example, glassy, ​​bread and durum wheat are among the important factors that determine the quality. Glassiness in cereals is a measure of protein content and is considered a quality factor. Glassiness is an indicator of protein content in durum wheats, flour extract and bread yield in bread wheats.

Physical defect analysis studies are carried out within the scope of physical analysis in authorized laboratories. During these analyzes, the standards published by local and foreign organizations are complied with. At the same time, generally accepted test methods and test criteria are followed and reliable and objective results are obtained.

Some of the standards considered during these analyzes are:

• TS 2974 Wheat
• TS 2283 Semolina
• TS 2284 Bulgur
• TS 4078 Barley

All physical analyzes, including the number and proportion of disabilities, or the determination of hard grain (glassy) or rotating grain in durum wheat, are carried out on the basis of the criteria and characteristics of these standards and the relevant grain standard.

 

These laboratories have a strong technological infrastructure for reliable and unbiased results.