Abstract
The paper presents the manner of obtaining the flours for several destinations by mixing the wheat lots before milling. The admixing of the wheat lots is achieved by fulfilling the requests of the specialists from the bread factories so that for each range of products to use a certain type of „appropriate” flour. By means of the research work performed were determined the optimum quality indexes of the flour destined for the making of certain types of bakery products from wheat plots of several admixture variants.
Cuvinte cheie
wheat plot
admixture
rheological characteristics
flour
dough