Abstract:
Based on qualitative assessment study for grains varieties cultivated in Albania for the certain
radius of flour and baking variety of products, are determined chemical-technological properties
of their possibility of adding additives (redox agents). The main types of grains varieties
cultivated in Albania that they are included in this study are Agimi, Europa, Dajti and Luna. To
present an overview as clear to me about the varieties mentioned above, the study includes
detailed analysis of technological qualities ranging from the preparation of varieties for milling,
grinding them where we acquired two types of flours Type-500 and Type-850, physico-chemical
and rheological of flour and bread production, and analysis of bread produced. The obtained
results of physico-chemical qualities and rheological analysis show that flour varieties, Luna and
Dajti, have very similar qualities and much better than other cultivars. Also, the results of the
bread produced noticed that the bread produced by Luna and Dajti cultivar have much better
quality than bread produced from flour of other cultivars. |
