A Review of Adulteration Versus Authentication of Flour

Abstract The importance of investigating the authenticity of products in the food market, from the perspective of both consumers and producers, is indicated. This chapter describes several techniques in development and their applications, which were designed to determine the authenticity of flour and various bakery products. Insight is given into the use of the traditional microscopy methods, the most frequently used molecular biology methods, and other instrumental approaches, such as vibrational and fluorescence spectroscopy, elemental and isotopic analysis, and separation techniques. Included among these methods are the authors’ own trials of measurement using a gas chromatography-mass spectrometry (GC-MS) system with multivariate data analysis.