DETERMINATION OF RHEOLOGICAL PARAMETERS AND DIFFERENCE BETWEEN BREAD FLOUR AND SPECIAL FLOUR
Session
Agriculture, Food Science and Technology
Description
Nowadays, the consumption of products derived from wheat processing has found great applicability, taking advantage of the benefits we receive in relation to nutritional values as well as specific interests for different final results. The flour content is a limitation, but at the same time an indicator of how our rela-tionship with that flour will be to produce a quality and healthy final product. This work was done in order to obtain detailed information on how the content of special type flour differs from bread type flour, by doing physical-chemical laboratory analyzes and determining rheological parameters such as: moisture content, ash content, gluten content, degree of acidity, enrichment of iron and folic acid, ability to drink water, development, stability, degree of softening, qualitative number, qualitative group, energy, resistance, maximum resistance. This work was done in the period of May 2022 where two samples were analyzed in the laboratory of the M&Sillosi factory in Xerxe. Key words: Rheology, wheat, gluten, farinography, extensography, extensibility
Keywords:
Rheology, wheat, gluten, farinography, extensography, extensibility
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-50-5
Location
UBT Kampus, Lipjan
Start Date
29-10-2022 12:00 AM
End Date
30-10-2022 12:00 AM
DOI
10.33107/ubt-ic.2022.316
Recommended Citation
Bajraktari, Amar; Salihu, Lorike; and Borqi, Blend, "DETERMINATION OF RHEOLOGICAL PARAMETERS AND DIFFERENCE BETWEEN BREAD FLOUR AND SPECIAL FLOUR" (2022). UBT International Conference. 325.
https://knowledgecenter.ubt-uni.net/conference/2022/all-events/325
DETERMINATION OF RHEOLOGICAL PARAMETERS AND DIFFERENCE BETWEEN BREAD FLOUR AND SPECIAL FLOUR
UBT Kampus, Lipjan
Nowadays, the consumption of products derived from wheat processing has found great applicability, taking advantage of the benefits we receive in relation to nutritional values as well as specific interests for different final results. The flour content is a limitation, but at the same time an indicator of how our rela-tionship with that flour will be to produce a quality and healthy final product. This work was done in order to obtain detailed information on how the content of special type flour differs from bread type flour, by doing physical-chemical laboratory analyzes and determining rheological parameters such as: moisture content, ash content, gluten content, degree of acidity, enrichment of iron and folic acid, ability to drink water, development, stability, degree of softening, qualitative number, qualitative group, energy, resistance, maximum resistance. This work was done in the period of May 2022 where two samples were analyzed in the laboratory of the M&Sillosi factory in Xerxe. Key words: Rheology, wheat, gluten, farinography, extensography, extensibility