Impact of Redox Agents in the Baking Industry

The object of the study is the impact of redox agents in the baking industry. Redox factors used more by millers, bakeries and baking industry to improve the qualities of the dough and bread. Using redox factors in baking shows technological advantages that are needed mainly by the demand for economic production in modern process of bread making. In today's production process, which is automated and controlled additives used to adjust the characteristics of flour for the process to improve product quality and reduce prices. Among additive, redox factors are an important group; their influence is mainly driven by the system SS / HS of flour and dough. The latter relates primarily to oxidation, and subsequently with the reducing factors to modify the structure of the protein gluten. Oxidants have a dual action. First, accelerate the maturation which is obtained by attitude of flour saving from 1 to 2 months. Some oxidants (ext., acetone peroxide) also have a bleaching effect in flour from the oxidation of the pigment. Secondly, oxidants can improve rheological qualities and gas qualities dough holder. Use of acid L-ascorbic acid and L-cysteine, combined together, improves the quality of the bread better than using them alone. Optimal ratio of acid Lascorbic and L-cysteine is 60:40 ppm. With this report, the bread has maximum specific volume and other parameters very good.Keywords: wheat, flour, redox factors, oxidants, pastry, hectoliter weight, proteins

Studies on Isolation and Identification of Bacteria in Lactic Milk

This scientific work is devoted to the milk produced by cattle farms - cows in Kosovo. Kosovo is a new country and as such is not yet sufficiently consolidated in all its areas of social - political, legal, and economic, health, food and agriculture. Its boundaries are not completely controlled, and it makes for penetrating foreign goods from countries of the region and the world in general. Good of dubious origin food plant or animal, which pose a serious threat primarily to public health and food security in Kosovo market. Control over food quality sound and not be absent for our customers, who do not lose faith in local food products, including dairy products. The purpose of this paper is to understand how the system of technology works and food biotechnology and focus on driving study elements technological processes of various products and by-products of milk

Studies on Isolation and Identification of Bacteria in Lactic Milk

This scientific work is devoted to the milk produced by cattle farms - cows in Kosovo. Kosovo is a new country and as such is not yet sufficiently consolidated in all its areas of social - political, legal, and economic, health, food and agriculture. Its boundaries are not completely controlled, and it makes for penetrating foreign goods from countries of the region and the world in general. Good of dubious origin food plant or animal, which pose a serious threat primarily to public health and food security in Kosovo market. Control over food quality sound and not be absent for our customers, who do not lose faith in local food products, including dairy products. The purpose of this paper is to understand how the system of technology works and food biotechnology, and focus on driving study elements technological processes of various products and by-products of milk.Keywords: bacteria, milk, colon, incubi, microscopy

Analysis of Heavy Metals and Determination of Physicochemical Parameters in Agricultural Soils as a Condition for the Cultivation of Wheat Varieties Triticum Aestivum and Triticum Durum in the Agro Ecological Conditions of Kosovo

The purpose of the study is the determination of heavy metals in soil samples and their circulation in the food chain. In this study, the correlation between the presence of heavy metals in agricultural soils and the quality preservation of wheat, specifically Triticum Aestivum and Triticum Durum, was investigated. The results indicate that over 85% of the samples contain a high presence of metals compared to Kosovar standards. Land surveying was conducted at distances ranging from 20m to 400m from the highway. The results for Pb at a distance from 20 m showed a value of 2.11 mg·kg-1, while Zn varied with a value of 5.12 mg·kg-1. However, the amount of heavy metals in agricultural soil is not sufficient to determine their risk in the food chain. The samples studied from the wheat varieties exhibited the accumulation of metals in the wheat cultivated in the studied soils. Some wheat samples showed high levels of heavy metals, with Pb varying significantly with a value of 1.99 mg·kg-1, and Cr with a value of 6.12 mg·kg-1. In this study, the circulation of soil metals such as Pb, Cd, Cr, Fe, Cu, Zn, and Mn was monitored. The study then continued with the monitoring of soil physicochemical parameters as indicators of soil quality, such as organic carbon. The results showed variations depending on the distance and its concentration. The maximum protein value varied at 11.9%, gluten at 22.8%, moisture at 11.4%, etc., especially for Triticum E. and Triticum D. wheat varieties