The variety of flours is related to the characteristics of the wheat from which they are obtained. In the production of various bakery products, different types of flour must be used. Therefore, a number of physical and chemical analyzes are performed to determine the quality and properties of the flour. If the flour with the expected properties is not used, the quality of the products also decreases.

Flour has a unique appearance and color. There should be no foreign matter in it. This appearance and color of the flour varies according to the type and yield of wheat from which it is obtained. The color of flours generally changes from yellow to white. Flours obtained mainly from hard wheat are yellow in color, whereas flours obtained from soft wheat are white.

850 yield refers to the most yellow and grainy flours, 550 yield refers to the whites and flours that come in the form of powders and are mostly used as baklava and pastry.

One factor affecting the yield of flour is the amount of ash contained in the flour. In flour and bakery products, ash is the residue of the mineral substances formed by combustion and gives an idea about the quality and yield of the flour. If the amount of ash in the flour is high, this means that the flour is efficient. The higher the yield, the lower the value of flour in bakery. Therefore, it is not desirable to have a high amount of ash in the flour.

The acidity value of flour increases with staling and yield. The acidity of flour occurs due to organic acids and phosphates. The degree of acidity increases due to increased efficiency. This can also be seen in flours stored in poor conditions and with increased moisture content.

Analysis for determination of yield in flour is carried out in authorized laboratories. During these analyzes, standards, general test methods and test criteria published by domestic and foreign organizations are followed.