Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 22 ISSUE 4
Written by Cristina-Anca DANCIU

Cereals production, storage, processing and commercialization have to be done according to the rules and procedures mentioned in The Food Grain Grading Handbook in order to ensure a high quality along the whole process from raw material to final product. The storage of wheat in separate cells, based on the quality indicators mentioned in the Grading Handbook, facilitates the optimal milling blends, in order to obtain the assortment of flour required by bakery processors. In this context, this study aimed to present the importance of using wheat batches, graded according to the wheat grading system, to obtain milling blends in the technological wheat grinding process. Considering the hectoliter weight (kg/hl) indicator used as a benchmark in the grading process, two wheat samples were used: a grade 1 wheat sample (81.3 kg/hl) and a grade 2 wheat sample (75.2 kg/hl). Also, the research highlights the main quality indicators, which are taken into account when putting together milling blends: moisture, wet gluten, falling number, mechanical work. The use of graded wheat samples and the establishment of the proportion of wheat samples in the milling blend through rheological analyzes and baking tests, led to obtaining the type of flour with the intended bread manufacture properties. If it is not applied the grading system, the consequence is that mixing a small amount of lower quality wheat with a higher quality batch, will depreciate the final quality of the milling blend.

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