Flour is the major ingredient for biscuit manufacturing. The selection of flour for a particular variety of biscuits is based on the performance of the Extensibility(E) and Resistance (R) properties, in general. However, the testing times of “E” and “R” led to an issue of 67% untested consignments of flour. In order to overcome these shortcomings, a new instrument, called Alveograph NG, was installed which can estimate Tenacity(P) and Extensibility(L) properties quickly and based on these values different types of flour should be discriminated. This study was undertaken to standardise the working norms of “P” and “L” properties of flour measured in the new instrument. Data collected on two types of flour showed that the tenacity(P) is the only significant discriminatory property of flour. In the event of this significant difference, the same data were subjected to ANOVA, using a two-way random effect model, which, however, yielded no useful result. Based on tenacity(P), operating rules for segregation of flour were developed allowing in a majority of cases a classification. Considering additionally Dry Gluten% as a further discriminating factor, the probability of successful classifications could be increased. There would be a significant improvement in cost with respect to enormous time saving for flour testing as well as selection of flour with high precision and accuracy. The entire methods of sampling, testing and decision making through Alveograph NG has become a routine practice in the organization.
