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

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

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 Impact of Natural Water Quality on Baking Products in Albania

Water, a simple chemical ingredient, is so important during the process of cooking and baking product as flour. Its functions in baking processes are numerous, some of which are not entirely clear, while others are evaluated by characteristics of the mature product. Regardless of its origin, the water shall be drinkable to be used in processes of baking. In this study, four types of water of the country which are Spring water, Lajthiza, Tepelena and Trebeshina are evaluated. Three fac-tors that must be considered in relation to water quality, such as taste, content of chemicals and mineral content are evaluated. Identification of an unusual taste or bad smell in water can change the taste of the final product. Chlorine is considered a chemical ingredient that has significant ef-fects on the quality of the dough, especially in the fermentation activity. Yeast, being a natural mi-croorganisem, is sensitive to chlorine. Also a high level of chlorine affects the function of flour and enzymes especially. Mineral content of the water determines the hardness and softness of the wa-ter, where strong water contains a large amount of minerals, while soft water contains a very li-mited amount of minerals. Dough characteristics may be affected by the minerals content in water