Species and Fertilization Influence on the Bread Quality Made from Whole Flour Coming from Tow Species of Cereal Wheat and Triticale in Three Different Ratio

In this study has been taken one whole flour coming from wheat Turda 2000 species and other whole flour coming from triticale Titan species. Both species have undergone fertilization treatment: F1=N40P40 and F2= N60P60. Whole flour from these species of cereals was mixture in three different ratio for each type of fertilization finally obtaining 7 bread variants including the control variant coming from whole flour Turda 2000 species unfertilized. The three ratios have been chosen like M1=50:50% wheat:triticale, M2=70:30% wheat:triticale, M3=30:70% wheat:triticale. Following analysis of the main force Romanian bakery standards like: volume, porosity, elasticity, H / D ratio, moisture, acidity, sodium chloride and comparing each of the 6 variants with the blank variant was evidence found that the best variant how is in according with maximum physico-chemical parameters is P1F2 variant with a ratio of 50:50% wheat:triticale follow by P2F2 with a ratio of 70:30% According with analysis performed found that fertilization factor has a very significant influence on the bakery quality

Studies Regarding the Development of Academic Spin-Offs in Romania and Worldwide

This paper aims to emphasize the opportunities that academic entrepreneurial ventures or “spin-offs” could offer in Romania. Different types of spin-offs and their benefits have been reviewed. The poor economical performance of the SMEs (Small and Medium Sized Enterprises) due to crisis and their innovational trends were analyzed. The governmental strategies focused on innovation for creating new enterprises and improving the business environment, with results so far, were presented. The conclusion that emerged was that the spin-offs are a viable solution that can contribute to our country’s prosperity and its academic institution

Comparative Data Regarding the Grapes Maturation Evolution at Feteasca Regala, Chardonnay and Pinot Noir Varieties During 2008-2010, in the Jidvei Vineyard

The Târnave vineyard is special from the south vineyards. It includes the wines plantations from the Tarnave, Mures and Secas. The region relief is very troubled, with hills whose altitudes varies between 175 m and 544 m. The maturation as an evolutive phase is a physiological process , genetically coordinated which is characterized by morphoanathomic and chemical complex changes chimică.Physiology research undertaken (Rhodes 1980, Champagnol 1984, Fregoni 1998, Burzo 1998,) bring to attention of specialists two notions: maturation and senescence. On this line the maturation represents the physio-biochemical process by which the grapes made their quality of size, color, taste, flavor, etc., and senescence is the decline process in which essential irreversible take place that lead to damage cell ultra structure, to degradation processes, to cell death and obviously the gradual loss of quality characteristics

NEW UTILIZATIONS OF BUCKWHEAT BEANS EXPANDED IN SUGAR PRODUCTS INDUSTRY

This paper aims to present the researches carried on the buckwheat (Fagopyrum sagittatum Gilib., sin.Fagopyrum esculentum Monich. Based on the nutritional value relatively close to the other cereal beans used in man`s nourishment, the buckwheat grains are on the future raw materials for the production of expanded cereals in the food industry. The research has been performed on the buckwheat of local population, of the crop of the year 2001 by achieving the most adequate physical parameters for expanding: roasting time (factor A), steam pressure (factor B) and steam impregnation time (factor C). For the assessment of the factors influence throughout several graduations, we have used the EVOP statistical processing method and variance method. The best outcomes whereby the grain volume has increased by 10,25 times, have been obtained when combining the factors: A = 12 min., B = 10 atm., C = 3 min

HPLC Analysis of Sugars in Different Types of Wine from Jidvei Winery

Grapes, the raw material for wine making, have a complex chemical composition comprising of carbohydrates, organic acids and phenolic compounds, parameters that can be found in wine also, but in different concentrations

The Determination of the Quechers Performance Method to Identify Pesticides Content in Cereal

According to existing regulations in determining pesticide residues in cereal matrix, is required to determine parameters of performance method for both standard methods and those that are made slight changes to improve the method. For the purposes of the above, we done a validation of the QuEChERS method as follows

Natural Occurence of Aflatoxins in Wheat from Central Transylvania

Aflatoxins (AFs), the secondary metabolites produced by species of Aspergillus, specifically Aspergillus flavus and Aspergillus parasiticus, have harmful effects on humans, animals, and crops that result in illnesses and economic losses. Wheat that is susceptible to these fungi infections through its growth, harvest, transport, and storage, is the most important food in Romania. Therefore, this study sought to present mycotoxins in wheat samples grown in different regions of Transyvania, the results being obtained in the climate of the year 2009-2010. Wheat samples were collected from Turda and Targu Mures. It was analyzed the presence of aflatoxins B1, B2, G1, G2, using HPTLC in twenty samples of wheat. Percentage of samples found positive for aflatoxin B1, B2, G1, G2 was 10%, 5%, 0%, 0%. Although the percentage of aflatoxin found in wheat is low, these percentages should be considered, in terms of exposure every day to mycotoxins through consumption of cereals and cereal-based products