The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers

Table 2

Chemical composition of the analyzed flours.

Flour	Protein [%]	Moisture [%]	Falling number [s]	Ash [%]	Crude fat [%]	Calorific value [J/g]
Wheat, type 550
Wheat, type 650
Wheat, type 2000
Wheat, type 2000 eco
Spelt, type 1100
Spelt, type 2000
Spelt bran			—
Rye, type 720
Rye, type 1400
Rye, type 2000
Triticale, type 700
Triticale, type 2000

Data expressed as means ± standard deviation (). The different lower case letters (a–k) in the same column indicate significantly different values (); 11 homogenous groups are indicated with lower case letters a to k; the presence of the given letter after result includes this result into given group; for example, third column first raw, third raw, and forth raw represent homogenous group.
Honestly Significant Difference (HSD): protein, 0.34, moisture, 0.59, falling number, 8.41, ash, 0.06, lipid, 0.16, and calorific value, 543,99.