Session

Food Science and Technology

Description

The quality of baking products is dependent on wheat respectively flour. During the grinding process there are produced many types of flour which can be divided into different types according to the mineral content. The typical flour for making bread is from the type 500 flour so its quality has a special place in the industry of bread production.

The analyzed flour is an import to Republic of Kosovo. From the results that we have gotten we can see that the humidity level of the flour is in between the allowed boundaries at 13.238±1.08%, the acidity degree is also in between the allowed boundaries at 1.765±0.087%, the mineral matter content is characteristic to the type 500 flour at 0.48±0.02 of which we have iron at 40.49±14.67%. The proteins as a key factor to the baking technology are at a lower content at 11.016±0.33% but the content of wet gluten is at an average of 25.675±0.47%, also the sediment value as a factor on bread quality is at an average of 35.85±1.5cm3.

Keywords:

type 500 flour, proteins, mineral maters, wet gluten

Session Chair

Namik Durmishi

Session Co-Chair

Emina Daci

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-437-63-9

First Page

135

Last Page

140

Location

Durres, Albania

Start Date

28-10-2017 9:00 AM

End Date

28-10-2017 10:30 AM

DOI

10.33107/ubt-ic.2017.171

Included in

Food Science Commons

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Oct 28th, 9:00 AM Oct 28th, 10:30 AM

The qualities of the type 500 flours for the production of bread imported in the republic of Kosovo

Durres, Albania

The quality of baking products is dependent on wheat respectively flour. During the grinding process there are produced many types of flour which can be divided into different types according to the mineral content. The typical flour for making bread is from the type 500 flour so its quality has a special place in the industry of bread production.

The analyzed flour is an import to Republic of Kosovo. From the results that we have gotten we can see that the humidity level of the flour is in between the allowed boundaries at 13.238±1.08%, the acidity degree is also in between the allowed boundaries at 1.765±0.087%, the mineral matter content is characteristic to the type 500 flour at 0.48±0.02 of which we have iron at 40.49±14.67%. The proteins as a key factor to the baking technology are at a lower content at 11.016±0.33% but the content of wet gluten is at an average of 25.675±0.47%, also the sediment value as a factor on bread quality is at an average of 35.85±1.5cm3.