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The processors' disposition to satisfy the customers' requirements is an essential quality management principle in the food industry. In view of offering a high-quality product to the consumer, various aspects related to the maturation time of gingerbread doughs obtained with various proportions of aeration agents (sodium bicarbonate and ammonium bicarbonate) and acidifier (sodium acid pyrophosphate) have been studied. One witness sample and 5 other samples were analysed. They were matured for 30, 60, 120, and respectively 150 minutes before the products thus obtained were processed and analysed. Maturation has a significant effect on the product's resilience, which has led to an analysis of this aspect. Maturation influences the quality of the product but, at the same time, it impacts its price; it is important to allow the space needed to achieve maturation in the flow, to organise the process flow, and to observe the parameters which need to be attained and monitored. [ABSTRACT FROM AUTHOR]

Quality management reflects on the product gingerbread by applying the Customer Orientation and the Continuous Improvement principles, also by analysing and developing the product in terms of the influence exerted by the various quantities of ingredients and the use of dough maturation.The presented study made corelations between the physical and chemical parameters of the finished products and the rheological characteristics of doughs. Dough with varying wheat and rye flour ratios were made, being left to mature for 30 and respectively 150 minutes. Corelations were made between the specific volume of the product and the rheological characteristics of the doughs. The dough’s consistency measured with the farinograph after 10 minutes of mixing and the widening percentage of the gingerbread in the baking process were corelated. The variation of the dough’s volume during maturation was studied after 30 minutes of maturation, respectively 150 minutes of maturation. The results obtain inform with regard to the influence that the rye flour ratio has on the distortion of the product during baking, on the consistency of the dough and on the specific volume. Key words: gingerbread, rheological characteristics of the dough, physical and chemical parameters, quality indicators [ABSTRACT FROM AUTHOR]

Cereals production, storage, processing and commercialization have to be done according to the rules and procedures mentioned in The Food Grain Grading Handbook in order to ensure a high quality along the whole process from raw material to final product. The storage of wheat in separate cells, based on the quality indicators mentioned in the Grading Handbook, facilitates the optimal milling blends, in order to obtain the assortment of flour required by bakery processors. In this context, this study aimed to present the importance of using wheat batches, graded according to the wheat grading system, to obtain milling blends in the technological wheat grinding process. Considering the hectoliter weight (kg/hl) indicator used as a benchmark in the grading process, two wheat samples were used: a grade 1 wheat sample (81.3 kg/hl) and a grade 2 wheat sample (75.2 kg/hl). Also, the research highlights the main quality indicators, which are taken into account when putting together milling blends: moisture, wet gluten, falling number, mechanical work. The use of graded wheat samples and the establishment of the proportion of wheat samples in the milling blend through rheological analyzes and baking tests, led to obtaining the type of flour with the intended bread manufacture properties. If it is not applied the grading system, the consequence is that mixing a small amount of lower quality wheat with a higher quality batch, will depreciate the final quality of the milling blend. [ABSTRACT FROM AUTHOR]

Following the demand of the bakery industry to diversify the range of foods, it can be said that improving the quality parameters of flours has become a necessity from both the supplier and the beneficiary. This research is based on the demonstration that the knowledge of quality indicators as well as alveographic properties are necessary in calculating the mixing percentages of two or more batches of wheat with different quality properties. The individual grinding of three different wheat batches, from three suppliers with different geographical locations (Agroind Oradea, Ameropa Olari and Merpano Săcălaz), was performed. The adequate correlations between main physico-chemical parameters of the wheat grain and the alveographic parameters of the flour obtained lead to the technological properties suitable for bakery or pastry products, fully fulfilling the satisfaction of consumer requirements. [ABSTRACT FROM AUTHOR]

Harvested wheat is a complex ecosystem with a rich enzymatic activity, located in the germ, contaminated with microorganisms and potentially infested with insects. Wheat quality assurance during storage represents a set of technical measures which are applied to direct the physical-chemical and biological processes within the mass of grains, to the purpose of maintaining them under good conditions, with minimum quality and quantity losses. This work presents a study on the influence of common wheat (Triticum aestivum, ssp. vulgare) belonging to the Romanian variety Dropia, intended for the obtaining food-grade flour. The prophylactic treatments were conducted using groups from the T+ toxicity group (K-obiol EC 25), in view of preserving the wheat under optimal conditions. The obtained results prove the efficiency of the post-harvest prophylactic treatments, which contribute to the preservation of wheat quality during extended storage. The applied treatment ensured protection from pests and, according to the determinations, it did not significantly change the initial values of the quality indicators for the stored wheat. [ABSTRACT FROM AUTHOR]