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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]

In view of obtaining high-grade and competitive products, food industry manufacturers, as well as others, place the client, the consumer, at the top of the quality pyramid. The application of the Customer Orientation principle is essential. For the product “gingerbread”, the subject of this work, textural analysis is used as a survey method, to improve the quality of the product. Gingerbread manufacturers, aiming to satisfy the clients’ requirements, study the behaviour of the products developed by using various ingredients, in different proportions, with various maturation times and with water activities originating from different moisture levels of the product. Such values are intended to particularize the product and to assign it better quality and preservability during the validity term. Thus, in this survey, wheat flour was replaced with rye flour in different percentages, and the dough obtained was left to mature for 30, and respectively 150 minutes. The textural properties of the finished product were analysed, having an impact on the consumer, namely hardness, strength, and resilience. These parameters subject to analysis can be considered quality indicators for gingerbread. It was determined that the replacement of wheat flour with rye flour to a certain percentage leads to minimum toughness of the product. Corelations were made with maturation times, as well as with the moisture of the product. Maturation processes are complex, and the effects of the various factors considered are contradictory. [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]

The texture analysis of gingerbread, a bakery product based on flour and many other ingredients, which vary according to its area of origin, within the plant's laboratory, contributes to the improvement of the product quality. In terms of efficiency and effectiveness, the results obtained recommend the minimum number of texture measurement tests needed to be performed, as well as the sample compression rate, in order to obtain relevant results. A TexVol TVT-300XP/XPH texture meter, manufactured by the company Perten Instruments, Sweden, was used, equipped with a 15 kg load cell. The tests were performed using the spherical tip penetration device, with a sphere having a 1-inch diameter, to imitate the mode in which the gingerbread cookies are tested by thumb pressing. To determine the minimum number of texture tests at the level of the laboratory, the two-cycle testing protocol was employed, and, to determine the compression rate, the one-cycle protocol was used. A conclusion was drawn, monitoring hardness, sample deformation energy, cohesiveness, and springiness. The results obtained with regard to the product "gingerbread" can be used in drawing up the work protocol for texture analysis within the plan laboratories which analyse the product "gingerbread". [ABSTRACT FROM AUTHOR]

The variety of the assortments of gingerbread existing on the market originates from the applied technology, from the quality and diversity of the ingredients used, as well as from the application of quality management: customer orientation and continuous improvement. Upon adding rye flour, an improvement in the quality of the finished product was ascertained. Different quantities of wheat flour were replaced with rye flour, and the doughs were matured for 30, respectively 150 minutes. An analysis was performed regarding the behaviour of the dough, as well as the features of the finished product (shape effect, height/diameter ration, and specific volume), which correspond to the consumer's requirements. These parameters subject to analysis can be considered quality indicators for gingerbread. [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]

The main objective of current research is to evaluate the influence of lecithin as an emulsifer on the textural properties of artisanal chocolate. With its origins as a cacoa drink in antiquity, chocolate has evolved throughout history, culminating in a wide variety of chocolate types, including both industrially produced and artisanal varieties. In this context, the role of lecithin in altering the density, viscosity, and texture of chocolate was analyzed. Two chocolate samples were prepared, one containing lecithin as an emulsifier and a control sample. These samples were subjected to analysis to evaluate density, viscosity with the EVO Expert R digital viscometer, SPAIN and texture using a Mark 10 texturometer, USA. Following studies carried out, the results showed that the chocolate sample with lecithin exhibited a softer texture, making it easier to compress and manipulate in fracture section. Additionally, it also showed lower viscosity compared to the control smaple. [ABSTRACT FROM AUTHOR]

Climatic conditions, genotype and appropriate technology are very important for successful wine cultivation and obtaining quality products. To describe a wine-growing climatic zone, climatic parameters were used, which show the binary and ternary interaction between climatic conditions: light, temperature, humidity, precipitation and solar radiation. Through current research, it was aimed to highlight the influence of climatic conditions on the organoleptic characteristics of rosé wines from the Fetească neagră and Busuioacă de Bohotin grapes obtained during the years 2020- 2021. This study includes the description of the Strunga viticultural center, the technological flow of obtaining the chosen wines, results of physical-chemical analyzes and sensory characteristics of wines varieties respectively V1 and V2, V3 and V4 .This two wine variants from 2020 have a lower acidity but at the same time a higher alcohol concentration compared to those from the 2021 harvest. The results of the research in terms of sensory evaluation revealed that both variants of the year 2021 were the most appreciated for most of the characteristics. [ABSTRACT FROM AUTHOR]