THE SIGNIFICANCE OF SOME FLOUR QUALITY PARAMETERS AS QUALITY PREDICTORS OF BREAD

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Ciprian-Nicolae POPA, Radiana-Maria TAMBA-BEREHOIU, Ana-Maria HUȚAN, Stela POPESCU

The purpose of the present research has been the highlighting of the correlation between the protein content, the wet gluten content and the gluten index of flours, and some characteristics of bread, such as volume and the ratio height / diameter (H / D). In this respect, were analysed 19 samples of flour obtained from Romanian wheat, determining the protein content, wet gluten content and gluten index. At the same time were carried out baking tests corresponding to the 19 loaves of bread and were determined the parameters volume and the height / diameter ratio (H /D). The results showed that the best predictor for the bread quality parameters: volume and H / D ratio, is the gluten fraction of the gluten index parameter which remains on the sieve (highly significant positive correlation r = 0.79***, respectively r = 0.73***). Gluten index parameter correlates insignificantly with bread volume (r = 0.18) and significantly with the height / diameter ratio (0.51*). In conclusion, the parameter Gluten index itself, is not relevant for the baking qualities of flour; these quality parameters could be better predicted by remaining fraction of gluten on the sieve.

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Popa C. N., Tamba-Berehoiu R. M., Huțan A. M., Popescu S. 2014, THE SIGNIFICANCE OF SOME FLOUR QUALITY PARAMETERS AS QUALITY PREDICTORS OF BREAD. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 135-140.

WET-MILLING HIGH-AMYLOSE CORN IN THE INDUSTRIAL SCALE

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Georgiana DECIU, Arina Oana ANTOCE

Due to its properties, high-amylose corn containing about 70% amylose can be better wet milled by including some modifications in the process conditions. The most important changes can be made in the steps of steeping and protein separation. In this paper we compared the results obtained during three procedures of high-amylose corn processing performed in a starch factory located in the south-eastern part of Romania. The aim is to establish the optimal processing procedure for high-amylose corn in an industrial scale. To obtain a reliable process evaluation, the amylose content of the starch produced was analysed by using two different conventional colorimetric methods, a potentiometric method and a spectrofotometric one. As compared to the laboratory and pilot scale the industrial scale wet-milling has some advantages materialized in higher starch yields and protein content of starch.

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Deciu G., Antoce A. O. 2014, WET-MILLING HIGH-AMYLOSE CORN IN THE INDUSTRIAL SCALE. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 258-262.

WINE TRACEABILITY AND AUTHENTICITY – A LITERATURE REVIEW

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII
Written by Mihai PALADE, Mona-Elena POPA

In the actual economic context, the agro-food economy is focused on the consumer demands regarding quality, safety and security of food and foodstuffs. Traceability of wine can be defined as a method through which anybody in the wine supply chain can be able to verify the origin and composition of each batch of wines, its conditions of storage, and all the products that were in contact with the wine after the production. Traceability in the wine industry has an important role in a quality assurance management system. It ensures the registration on specific documents of all manipulations of raw materials, ingredients and final products. They are created especially to allow a rapid identification of the product history. The wine supply chain requires traceability from grape production to processing and wine distribution. Authenticity of wine has been extensively investigated because wine is an easily adulterated product due to its chemical composition and its availability throughout the world. Responsible and continuous controls are required to maintain the quality of wine. Usually volatile compounds are used to characterize varieties, whereas minerals are used for geographical differentiation. Amino acids as well as phenolic compounds evaluation are used for both. The development of advanced techniques for wines authentication is a challenge, which currently is given a special attention. In this literature review, latest scientific papers on this subject will be assessed in order to establish the state of the art in the proposed field and to establish further research needed.

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Palade M., Popa M. E. 2014, WINE TRACEABILITY AND AUTHENTICITY – A LITERATURE REVIEW. Scientific Bulletin. Series F. Biotechnologies, Vol. XVIII, ISSN 2285-1364, 226-233.


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