Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 4
Written by Cristina-Anca DANCIU
Following the demand of the bakery industry to diversify the range of foods, it can be said that improving the quality parameters of flours has become a necessity from both the supplier and the beneficiary. This research is based on the demonstration that the knowledge of quality indicators as well as alveographic properties are necessary in calculating the mixing percentages of two or more batches of wheat with different quality properties. The individual grinding of three different wheat batches, from three suppliers with different geographical locations (Agroind Oradea, Ameropa Olari and Merpano Săcălaz), was performed. The adequate correlations between main physico-chemical parameters of the wheat grain and the alveographic parameters of the flour obtained lead to the technological properties suitable for bakery or pastry products, fully fulfilling the satisfaction of consumer requirements.
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