Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXVII, Issue 2
Written by Alina Maria IONESCU, Maria TOADER, Mirela Elena DUȘA, Emil GEORGESCU
In the bakery industry, the wheat quality is essential for flour processing. Thus, the main objective of this paper is to present the results of the research on yield quality of seven winter wheat samples collected from Prahova County farms. To determine the wheat quality, the following analysis were performed: thousand grain weight (TGW g), hectolitre mass (HLM kg/hl), moisture content (%), protein content (%), carbohydrates content (%), lipid content (%), ash content (%), wet gluten content (%), gluten deformation index (mm) and falling number. For the physical parameter determined at wheat seeds the following data were obtained in average: 41.47g for TGW (g), 76.84 kg/hl for HLM and 12.72% for moister content. In average, the chemical composition of wheat seeds was the following: 14.22% proteins, 1.95% lipids, 65.98% carbohydrates, 1.78% ash. For the whole wheat flour the following results were obtained: the wet gluten content was on average of 28.02%, with variation between 25.5% for sample 2 and 30.5% for sample 5; the gluten deformation index was on average of 8.47% and the value of falling number varied between 227 s and 258 s. Those results show that all samples of wheat are suitable for use in the bakery industry.
[Read full article] [Citation]
