The pedo-climatic microzones on the habitat of Cornu Luncii village

The territory where is placed the village Cornu Luncii, belong from point of geomorphologic of view on extra Carpathian passage of Moldavia (Baia Depression ), which is interpose between Suceava Plateau, from the north of passage and sub Carpathian hills fromthe north of Culmea Pleşului, from south of passage. Thus, the relief of this territory formed through a selective evolution, in the longway of Moldavia valley, dominating the fluvial accumulation process and on the slopes and sub Carpathian tops, prevailing the fluviodedutionale process. The main role in the relief shaping belonged of the hydrographic arteries in the context of the epeirogenesis movements and of climatic quaternary variations. On the territory of the village Cornu Luncii there are 2 pedo-climatic micro zones (III-O-SPwith numerical code 82 habitat 2, which cover 611,29 ha, that mean 12,02 % and III-LSA, with numerical code 93 habitat 1, which cover 4539,19 ha, that mean 87,98 %).</p

Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed&ndash;wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat&ndash;flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of p &lt; 0.05. The bread physical and sensory quality was improved up to a level of 10&ndash;15% flaxseed flour addition in wheat flour