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
Recommended Citation
Xhabiri, Gafur; Hoxha, Ibrahim; and Koraqi, Hyrije, "The qualities of the type 500 flours for the production of bread imported in the republic of Kosovo" (2017). UBT International Conference. 171.
https://knowledgecenter.ubt-uni.net/conference/2017/all-events/171
Included in
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.