Chemical properties of flour type 500 in the city of Mostar, Bosnia and Herzegovina.
Particular attention needs to be paid to research on the quality of flour because it is the main component of food grains and cereal products. Research on the quality of flour type 500 in the municipality of Mostar began with an analysis of the basic raw material wheat flour and a comparative analysis of the type 500 flour used in facilities for the production and processing of flour and in the flour products produced by Žitopromet and Klas. Flour sold in the marketplace meets customer standards, but we rarely ask ourselves whether such flour is fit for human consumption. To be sold for human consumption, a foodstuff has to meet prescribed standards. The economic and social situation in Bosnia and Herzegovina does not allow for a reflection on the true values of a healthy diet meeting health standards. With respect to storage conditions, the quality of flour, in common with other foodstuffs, can be adversely affected by excessive exposure to sunlight, moisture and other variables. In this study, we investigated all of the chemical properties in flour T-500 produced by Klas and Žitopromet, as well as flour randomly selected from a number of stores. We compared the results with the guidelines in Bosnia and Herzegovina, i.e. the Rulebook on the quality of the grain, products of the milling and baking industry and quick-frozen dough (Official Gazette of SFRY No. 38/77 and 11/80) and the Rulebook on the MRLs for contaminant in certain foodstuffs (Official Gazette of FBiH 37/09).