Dough rheology and statistical correlation: The influence on dough rheology and baking products of fiber,sprouted grains, soybean flour and statistical correlation. Cet article n’est pas disponible.Dough rheology and statistical correlation: The influence on dough rheology and baking products of fiber,sprouted grains, soybean flour and statistical correlation

The physicochemical and rheological properties of flour differ significantly among wheat varieties which have far reaching effects on the end use quality of wheat. The rheological characteristics of flour vary between varieties. Actual quality of wheat is the summation of effects of soil, climate and seed stock on the wheat plant and kernel components. The wheat grains are milled into flour and used in different end use products. The quality of the end product depends upon quality of wheat grain. The wheat suitable for one particular use may have certain properties that are totally unsatisfactory for other use. Wheat flours from various classes and cultivars display great diversity in their functional properties. The variations in functional properties of a wheat cultivar are attributed largely to its gluten quality and quantity.

Prof. Dr. Abdyl Sinani has graduated the University of Tirana, Faculty of Natural Sciences, Industrial Chemistry degree. His academic career: Doctoral degree in 1983, Prof. As. Dr in 1995 and Prof. Dr in 2004. Author of several books regarding different baking products. He teaches Baking Products Technology in the Agricultural University of Tirana.