THE QUALITY OF WHEAT FLOUR AT SOME COMPANIES IN DOLJ

DODOCIOIU ANA MARIA, BUZATU GILDA-DIANA, GHEORGHE MATEI

Abstract


In this paper we studied the quality of wheat flour from various companies in Dolj County. In order to study the quality of the flour, we analyzed the following indicators: wet gluten content, fallingĀ  number, sedimentation test, gluten deformation index, gluten index, farinograph test, allveograph test, which are currently used in the panification industry.

Analyzing these indices we can conclude that the soil is the main factor that influences the quality of flour.


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