STUDY ON MAIN INDICATORS OF PANIFICATION OF AN ASSORTMENT OF COMMON WHEAT RECEIVED AND STORED AT BOROMIR - DEVA
AbstractSuitability for bakery of wheat varieties from our country is different and is influenced both by genetic factors - variety, and climatic conditions, technological conditions where wheat production was obtained or how was preservedthe seeds lots to their recovery (M. DUDA, 2006, Gh. MATEI, 2010, 2013). The various numbers of methods of analysis of the technological characteristics of flours from wheat is growing, due to the need to anticipate more striking as early as possible their technological behavior. Flours technological behavior is the result of subtle and highly complex interactions that we have to judge them usually based on highly specific quality parameters: protein content, wet gluten content, the "strength" of gluten, Zeleny index, the fall index, extensibility, dough strength (A. ROTARU 2010, Gabriela PĂUNESCU, 2012).Reality has shown that at least in the classical parameters of quality flour (protein content, gluten index, wet gluten content, falling number) values enshrined in the literature and does not always ensure optimum technological behavior The study carried out we wanted to highlight the heterogeneity of wheat consignments received and stored at the mills Boromir - Deva and determining the quality of their use in bakery, by specific indices.
Working Group 1: Plant Cultivation and Animal Growing Technologies