Journal Problem: Food Analysis
YouTube Video: "Cooking Omena".
• You are using whole wheat flour as an ingredient in a baked product. Upon receiving the flour from the supplier the quality control lab is responsible to withdraw samples and carryout proximate analysis
o You receive ten 40 lb bags of flour at a time, state the sampling plan and size you would choose. Explain your answer
o To determine iron content, would you use the ash obtained from dry ashing or would you rather follow a wet ashing procedure? Explain your answer.
o State an official method for analyzing each of the mentioned constituents, moisture, fat, protein, ash and iron. Briefly, explain the principle of each method.
The response should include a reference list. One-inch margins, Using Times New Roman 12 pnt font, double-space and APA style of writing and citations.