Quality Control in the Food Industry

Mandić, Milena L.; Primorac, Ljiljana; Klapec, Tomislav; Perl, Antonija

doi:10.1016/b978-0-123-95684-2.x5001-x

1967

DOI: 10.1016/b978-0-123-95684-2.x5001-x

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Quality Control in the Food Industry

Milena L. Mandić¹,

Ljiljana Primorac²,

Tomislav Klapec³

et al.

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Optimizing the Wheat / Triticale Ratio to Improve the Quality Parameters of Bakery Products

et al. 2010

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According to the literature the protein nutritive value of triticale is higher than that of wheat. For this reason, and others, the possibility of using triticale in bakery was investigated. The paper analyzes the optimisation of the wheat-triticale proportion between Turda-2000 wheat and triticale Titan variety, to improve the quality parameters of the two varieties of bread-making grain, under the influence agrofond. The two varieties were grown at S.C.D.A. Turda in the crop year 2008-2009. A good baking quality is associated with a high protein content. Among the technological factors affecting the grain protein, the fertilization is the most effective. Also wet gluten content and Zelleny index is heavily influenced by fertilization. The hectolitre mass (kg / hl), crude protein (%), wet gluten (%) strain index (mm), index of extensibility (mm) Zelleny index (ml) drop index (min), were determined as the main indices of the grain quality.

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Optimizing the Wheat / Triticale Ratio to Improve the Quality Parameters of Bakery Products

et al. 2010

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Influence of Genotype and Agrofond on the Quality of Wheat Varieties from Transylvania

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The paper presents and analyzes the baking quality indices of indigenous wheat varieties (Arieşan, Apullum and Dumbrava) grown at S.C.D.A. Turda during 2008-2009 crop year, under agrofond influence. Results showed that the genetics and technological factors contribute to change in fairly wide limits of chemical composition of wheat grain. Experiencing the three wheat varieties different doses of organic fertilizers (N50P50K50 kg/ha şi N50P50K50 + N50P30 kg/ha), crude protein values range between 13,73% (N50P50K50 kg/ha ) and 15,78% (N50P50K50 + N50P30 kg/ha) in Arieşan variety, between 12,71% (N50P50K50 kg/ha ) şi 15,13% (N50P50K50 + N50P30 kg/ha) in Apullum variety and between 12,95 (N50P50K50 kg/ha ) şi 15,05% (N50P50K50 + N50P30 kg/ha) in Dumbrava variety. Also the values of wet gluten content varies between 32,55% influenced by N50P50K50 kg/ha and between 37,65% - 39,05% influenced by N50P50K50 + N50P30 kg/ha.

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Influence of Genotype on Three Qualitative Winter Wheat Varieties Grown at S.C.D.A. Turda

et al. 2010

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Quality Control in the Food Industry

Cited by 5 publications

References 0 publications

Optimizing the Wheat / Triticale Ratio to Improve the Quality Parameters of Bakery Products

Optimizing the Wheat / Triticale Ratio to Improve the Quality Parameters of Bakery Products

Influence of Genotype and Agrofond on the Quality of Wheat Varieties from Transylvania

Influence of Genotype on Three Qualitative Winter Wheat Varieties Grown at S.C.D.A. Turda

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