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38 .   Influence of harvesting on technological quality of wheat flour

Authors: Gabriela Constantinescu (Pop), Monica Dinu, Amelia Buculei, Cristina Hreţcanu

Volume 20, Issue 3;
Pages: 241-246;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Major changes occurred in the last decade on global food market indicates a growing interest in people s health and nutrition. Consumer concern for rational and healthy eating has led to increased consumption of cereal products, especially those with high fibre content and minimal energetic value. Cereals have been considered all along the time the most important group of plants for the human existenceTaking into consideration current trends in terms of healthy eating, through this paper did research on the quality of raw materials, essential condition for getting a quality product for sure in terms of the safety and high nutritional value. The researches aim was to have involved assessing the quality of cereal crops and the flours obtained over three years. This analysis allows us to have an idea of the variation in climatic conditions, and if the parameters are included in quality indicators established by the standards and laws. Samples were analyzed in order to highlight the quality of the physico-chemical, microbiological and sensory contaminant content of essential amino acids. The results were statistically analyzed by ANOVA modeling of experimental data. Statistical modeling of data and analysis of regression coefficients and correlation parameters estate, that the power W is the maximum (265, 97) to an ash content of 0.65% and wet gluten content of 26.1%, which characterize the flour white wheat harvest 650 of 2013. For flours with ash 1.25%, we obtained a maximum energy W 150 to 2013, wet gluten this year being 23.9%.

Keywords: rheological parameters, deformation, protein content, dough extensibility

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