STUDIES REGARDING THE CHEMICAL COMPOSITION OF SEVERAL WHEAT SPECIES, FLOUR TYPES AND PASTES ASSORTMENTS

  • Diana Nicoleta Raba Faculty of Food Processing Technology, - Faculty of Horticulture Banat¢s University of Agricultural Sciences and Veterinary Medicine
  • Mirela Viorica Ghiulai Faculty of Food Processing Technology, - Faculty of Horticulture Banat¢s University of Agricultural Sciences and Veterinary Medicine
  • I. Jianu Faculty of Food Processing Technology, - Faculty of Horticulture Banat¢s University of Agricultural Sciences and Veterinary Medicine
DOI: https://doi.org/10.15835/buasvmcn-agr:1476
Keywords: flour, wheat, pastes, chemical properties

Abstract

This essay presents the comparative study of the chemical composition for two wheat species: Triticum aestivum and Triticum durum, two types of flour, obtained by grinding the two wheat species and 4 paste samples obtained from the soft weat flour and the hard wheat flour. The last ones have been harvested from different commercial centers owned by local and foreign producers. Using a NIR, INFRALUM, FT-10 cereal analyzer we determined the following physico – chemical characteristics: the gluten content, moisture level, the ash content, the total protein and the fats content, for the analysed samples. The obtained results have been analyzed and compared.
Issue
Vol. 63 (2007): Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture
Section
Research Articles

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