COMPARATIVE EVALUATION OF THE TECHNOLOGICAL QUALITIES OF SOME OF THE CULTIVARS THAT ARE CULTIVATED IN KOSOVO FOR PRODUCTION OF FLOURS FOR BREAD

Ibrahim Hoxha, Abdyl Sinani, Majlinda Sana, Gafurr Xhabiri

Abstract


The technological-chemical attributes and the possibility of adding the additives (redox agents) are determined based on the study regarding the evaluation of quality for the wheat that is yielded in the region of Kosova, taking into account the different radius flour and other bakery products. The main wheat cultivars that are cultivated in the Republic of Kosova are the following: Luna, Isengrain, Europa, Lenta and Andolu, which all form part of this study paper. In order to present a clear overview of the mentioned cultivars, this study paper included the detailed analysis of the technological attributes, starting from the preparation of cultivars for milling (grinding), the milling that results in two types of flour Type-500 and Type-850, physic-chemical and rheological analysis of the flours, as well as production of bread and the analysis of the baked bread. The gained results of physic-chemical and rheological analysis show that the flours that are grinded from Luna and Lenta cultivars have similar and much better attributes than those of other cultivars. In addition, based on the results of the baked breads one can notice that the latter produced from Luna and Lenta cultivar have much better attributes than the breads produced from the flour of other cultivars.
Keywords: wheat, technological qualities, α-amylase, physico-chemical attributes, bread.


Full Text:

PDF


DOI: http://dx.doi.org/10.0001/(aj).v1i1.340

DOI (PDF): http://dx.doi.org/10.0001/(aj).v1i1.340.g363

Copyright © 2012-2020 ANGLISTICUM. Journal of the Association-Institute for English Language and American Studies,Tetovo, Republic of North Macedonia.

All Rights Reserved.

The publication is licensed under a Creative Commons License (CC BY) https://creativecommons.org/licenses/by/4.0/  View Legal Code                                                                                                                 

ISSN (print): 1857-8179. ISSN (online): 1857-8187.

Disclaimer: Articles on Anglisticum have been reviewed and authenticated by the Authors before sending for the publication.

The Journal, Editors and the editorial board are not entitled or liable to either justify or responsible for inaccurate and misleading data if any. It is the sole responsibility of the Author concerned.