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RESEARCH REGARDING THE INFLUENCE OF HYDROTHERMAL PROCESSING ON THE WHEAT MILLING PROCESS AND ON THE QUALITY OF FLOUR


RUSU TITI 1, NECULAIASA VASILE 2
1. SC Morărit Panificaţie SA Roman, Romania
2. „Gheorghe Asachi” Technical University Iaşi, Romania

Issue:

JESR, Number 4, Volume XVI

Section:

Issue No. 4 - Volume 16 (2010)

Abstract:

The study is explaining the way in which the hydrothermal processing of wheat is influencing the technological characteristics of the wheat berries and the baking quality of the resulting flour. Also there were established the correlations between the manners of conditioning and the degree of flour extraction, the specific power consumption and the quality of the products and of the sub-products resulting after the milling process.

Keywords:

water, wheat, conditioning, technological characteristics, flour.

Code [ID]:

JESR20101604V16S01A0007 [0003304]

DOI:

Full paper:

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