MONITORING OF THE INDICES OF BREAD ON AN ASSORTMENT OF COMMON WHEAT AND FLOURS OBTAINED FROM THESE PUBLISHEDGh. MATEI , Ana Maria DODOCIOIU1
Abstract.Nowadays, the most important elements necessary to obtain a quality wheat are genetic traits of the variety, the fertilization level, treatments against diseases and pests, favourable climatic conditions. We must not neglect other technological elements, but without accurate and timely compliance with the four items above, there is no chance to obtain a quality wheat. Variety is the first issue that must be careful in the establishment of a culture and especially its genetic heritage – it is or not a variety suitable for yielding quality wheat for bread. Regarding quality testing for most raw materials used in the food industry it meant the passing years do not necessarily reduce the number of methods of evaluation thereof. Or wheat flour have been no exception to this rule, so we currently have a growing number of methods for analysing technological qualities. Unfortunately, that method of analysis that says everything about how it will behave flour in the process of all methods Philosopher's Stone, was not invented yet. Optimal amounts of grain with problems in the enzymatic parameters (index falls, deformation index) required for obtaining various mixtures must be established for each case by laboratory tests. A higher percentage of 5% grains with 62 seconds falling number should be avoided, even if apparently resulting mixture has a good index dropping according to the literature (200-250 seconds). Flours obtained thus have poor technological performance, even if apparently all other quality parameters (including alveograph and farinograph) seems to be optimal. This is due precisely to the fact that the new conditions arise industrial flow (breeding, temperatures, pH, enzymatic equipment yeast and so on.), capable of intensifying the enzymatic activity levels beyond determinable by simple testing in laboratory or pilot (baking test).
winter wheat, quality indices, flours power