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

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

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

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

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