Scientific/TechnicalAdvanced

Ash Content

The mineral residue measured after a flour sample is burned in a controlled laboratory test, usually expressed as a percentage. Ash helps describe flour refinement and regional flour types. It is not a direct measure of protein quality, gluten strength, or enzyme activity.

By Henry Hunter · Updated October 2, 2026 · Sources last checked October 2, 2026

References for this entry

Bakery & Food Service Products
King Arthur Baking. Supports: Flour ash and protein specifications; these describe different properties.
Methods and tests used to measure wheat quality
Canadian Grain Commission. Supports: Laboratory determination of ash by incineration; ash, protein, and enzyme testing are distinct.

Sources checked 2026-10-02 with AI assistance. This is not a claim of independent expert or Henry review.

Extraction Rate Type Flour Whole Wheat Flour Protein Content

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