35 research outputs found
IDENTIFICATION OF CONTRACTORS’ NEEDS IN THE SELECTION OF CONSTRUCTION SUBCONTRACTORS IN NIGERIA
The delivery capability of construction firms is determined to a large extent by the quality of their subcontractors. A survey was therefore undertaken among main contractors to identify and prioritize their needs in the selection of construction subcontractors in Nigeria. Findings were presented from 78 main contractor organizations out of 120 construction firms surveyed in the six geo-political regions of the country. Utilizing the Quality Function Deployment (QFD) approach, pair-wise comparison matrix and other descriptive statistical techniques, the results indicated that the three most important needs are: subcontractors’ past experience in terms of type and size of projects completed; nature of contract to be executed; and prior relationships with the contractor organizations. The study concluded that for an enhanced performance of construction subcontractors on sites, priority attention should be accorded to some of the identified influencing needs by main contractors in this perspective
The qualities of the type 500 flours for the production of bread imported in the republic of Kosovo
The quality of baking products is dependent on wheat respectively flour. During the grinding process there are produced many types of flour which can be divided into different types according to the mineral content. The typical flour for making bread is from the type 500 flour so its quality has a special place in the industry of bread production.
The analyzed flour is an import to Republic of Kosovo. From the results that we have gotten we can see that the humidity level of the flour is in between the allowed boundaries at 13.238±1.08%, the acidity degree is also in between the allowed boundaries at 1.765±0.087%, the mineral matter content is characteristic to the type 500 flour at 0.48±0.02 of which we have iron at 40.49±14.67%. The proteins as a key factor to the baking technology are at a lower content at 11.016±0.33% but the content of wet gluten is at an average of 25.675±0.47%, also the sediment value as a factor on bread quality is at an average of 35.85±1.5cm3
COMPARATIVE EVALUATION OF THE TECHNOLOGICAL QUALITIES OF SOME OF THE CULTIVARS THAT ARE CULTIVATED IN KOSOVO FOR PRODUCTION OF FLOURS FOR BREAD
The technological-chemical attributes and the possibility of adding the additives (redox agents) are determined based on the study regarding the evaluation of quality for the wheat that is yielded in the region of Kosova, taking into account the different radius flour and other bakery products. The main wheat cultivars that are cultivated in the Republic of Kosova are the following: Luna, Isengrain, Europa, Lenta and Andolu, which all form part of this study paper. In order to present a clear overview of the mentioned cultivars, this study paper included the detailed analysis of the technological attributes, starting from the preparation of cultivars for milling (grinding), the milling that results in two types of flour Type-500 and Type-850, physic-chemical and rheological analysis of the flours, as well as production of bread and the analysis of the baked bread. The gained results of physic-chemical and rheological analysis show that the flours that are grinded from Luna and Lenta cultivars have similar and much better attributes than those of other cultivars. In addition, based on the results of the baked breads one can notice that the latter produced from Luna and Lenta cultivar have much better attributes than the breads produced from the flour of other cultivars.Keywords: wheat, technological qualities, α-amylase, physico-chemical attributes, bread
DEPENDENCE OF THE QUALITY OF PRODUCED BREADS FROM SEVERAL WHEAT FLOURS BASED ON ADDITION OF CERTAIN ADDITIVES
The main technological factors on bread production are the amount of proteins, respectively the content and the quality of the gliadine and gluteline-gluten, for this reason in case it is necessary, the usage of tested additives leads to the improvement of the quality of final product. The effect of used additives, however, it is closely linked to the used wheat cultivars, as well as to the radius of the flour that will be used for the production of bread. The additives or the redox agents represent products with chemical attributes, which through the oxidation or reduction reactions that they incite in the dough, they change the rheological qualities of it, the oxidants improve the color of the flour, rheological qualities as well as the formation of pores of bread, whereas the reducing agents react in the SS connections in dough, respectively they incite the reduction of overall molecular weight of the protein aggregates of gluten protein. For the purpose of this paper, in addition to the flour from different wheat cultivars and main additions such are water, salt and dry yeast diego, one also used other additives such are: ascorbic acid, xylanase, lipase and top bake. One managed to produce two types of bread from all wheat cultivars using the aforementioned additives and also without additives. Based on the conducted analysis, it results that the breads produced using additives express much better qualities compared to the breads produced without additives, respectively the breads produced with the additives express better qualities than the breads produced without utilization of additives in terms of radius of bread, volume of bread, color, taste, etc.Keywords: gluten, xylanase, radius of bread, volume of bread, taste of bread
Influence of Mixed Rice Bran in the Rheological Characteristics of Dough and Quality of Bread
During the last decade the production of white bread was trend in our place but actually recently the consumers show more interest on the quality respectively for nutritive value of food products. Dietary fibers usage is positive since they are reducers of calories, cholesterol in blood, cardiovascular disease and cancer in colon; therefore they are ranking on the top ten functional foods.
Because of the fact that bread is widely consumed in our place the bread is a good dietary fiber supporter, therefore in this study we include the mixture of rice bran in the bread production. Rice bran beside dietary fibers also is rich with essential amino acids especially with lysine, high content of antioxidants, vitamins from B group and minerals. This study provides a mixture of three fractions of the whitening of the rice bran in different proportion, by adding 10% and 15% of these mixtures in wheat flour type 500 in order to produce bread with good technological and health quality. The results have proven that all mixtures have same rheological characteristic, although mixtures with 15% rice bran have proven poor
quality. All the mixtures have optimal maximal viscosity for the actual bread production. Breads from mixtures tagged as 2 1 M and 3 2 M, have very good specific volume and good appearance which is acceptable for the consumers while as all the special (mixed) breads have lower digestibility than the bread produced using wheat flour only
The presence of pesticides in certain imported vegetables in Republic of Kosovo
The vegetables represent a food with high nutritional values, especially rich in vitamins, minerals and antioxidants, therefore it is recommended their daily consumption at least once up to twice rations per day. Based on this fact, it is of great importance to take into consideration the safety of consumption of vegetables for human health. Therefore, in this study one analyzed the content (presence) of pesticides in certain vegetables such are fresh tomatoes, fresh pepper, beans, fresh cucumbers and fresh carrots. The results that were obtained indicated that overall presence of pesticides in most of the vegetables that were studied, is minimal and within permitted limits, except for the fresh carrots where the presence of pesticide Phosalone, a chemical organophosphate which is used as insecticide and acaricide, is very high and is within maximal allowed limits of 0.01 mg/kg, as well as the presence of pesticide Buprofezin is 0.04 mg/kg which is much closer to the allowed maximal limit of 0.05 mg/kg
The Influence of Environmental Factors on The Technological Qualities of Wheat Cultivars
The wheat represents the most widely used grain in the World, also in Balkans, it represents the main food product which is mostly used for the production of bread, pasta, and many other products. Based on the technological qualities of wheat flour, however, it depends on the use of wheat’s; for the purpose of technological qualities, a great role is played by the locality where the wheat is cultivated. In this particular paper one analyzed four domestic cultivars which were cultivated in two different sites, regarding the physical and chemical as well as rheology qualities, one observed a great deal of differences from the same cultivar but which is cultivated in different locations. The most prominent difference is observed with the flour of cultivar Evropa, whereby the wheat from Macedonia exhibits far worse technological qualities compared to that of Kosovo
EVALUATION OF SOME CULTIVARS OF WINTER BARLEY FOR BEER (HORDEUM VULGARE) IN THE CLIMATIC CONDITIONS OF THE REPUBLIC OF KOSOVO
The object of study is the evaluation of cultivars of winter barley for beer (Hordeum vulgare) in the climatic conditions of the Republic of Kosovo. The assessment has been a total of 5 cultivars of barley: Bingo, Zlatko, Vanessa, Esterel, and Rex as comparative (standard). Evaluations are conducted in two regions agro-climatic of Kosovo (in Arbnesh, in research farm of agricultural Institute of Kosovo, Peja Dukagjini Plain, and in Pestova – Kosovo Plain, private property company “Pestova”. In the evaluation, are tested yield (kg/ha), the weight (1000 grams of seed), hectoliter weight (kg), protein content (%), moisture (%), and starch. Agro-climatic and ecological data of Kosovo, compared to take our yields of winter barley culture show for not using genetic potential cultivars grown on us. For this reason should be applied to a modern agro-technical to exploit the genetic potential, and obtain higher yields. Obtained results regarding showed that there were significant differences statistically different levels for all cultivars investigated traits involved in the plot compared to the standard (Rex) and between localities.Keywords: Barley, hectoliters weight, yield, starch
The Impact of the Wheat Bran on the Quality of the Biscuits and Their Nutritional Value
The wheat bran represent a byproduct in the industry of wheat milling, which in addition to being used as a food for the livestock, they can also be used as an additional source of the diet fibers for prevention of many illnesses. In the production of biscuits, the latter being the products that have an advantage as compared to the bread, given that they are used in many state run programs in order to adapt to the needs of the population, the utilization of the wheat bran will increase the nutritional values in it and the interest for these products, in addition it will have an impact on the reology attributes of the dough and on the sensory qualities of the biscuits. In this study, the wheat brans have been added in the scale of 5, 10, 15 till 20%. The rheologycal attributes indicate an increase in water absorption, increase in the stability of dough, increase in the level of the degree of softening and a decrease on extensibility and of energy. The biscuits which are produced with added bran of 5 and 10%, exhibit better sensory attributes, respectively they exhibit a smoother surface with an attractive color, specific aroma and taste which increases with the increase of wheat bran. The nutritional values of the biscuits indicate that the calories values decrease with the increase of wheat bran, whereas the amount of the minerals, cellulose and fats increases. All the biscuits, notwithstanding the amount of wheat bran, are safe to be consumed.Keywords: wheat bran, biscuits, rheology attributes, nutritional values, aroma
The Influence of Environmental Factors on The Technological Qualities of Wheat Cultivars
The wheat represents the most widely used grain in the World, also in Balkans, it represents the main food product which is mostly used for the production of bread, pasta, and many other products. Based on the technological qualities of wheat flour, however, it depends on the use of wheat’s; for the purpose of technological qualities, a great role is played by the locality where the wheat is cultivated. In this particular paper one analyzed four domestic cultivars which were cultivated in two different sites, regarding the physical and chemical as well as rheology qualities, one observed a great deal of differences from the same cultivar but which is cultivated in different locations. The most prominent difference is observed with the flour of cultivar Evropa, whereby the wheat from Macedonia exhibits far worse technological qualities compared to that of Kosovo.Keywords: wheat cultivar, environment, technological qualities, Europa.