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Comparative Evaluation of Chemico-Physical and Rheological Characteristics of Some Wheat Cultivars that Produce and Processed in Albanian Factories

Majlinda Sana, Elton Seferi & Endrit Haruni

Based on the qualitative assessment study about wheat produce and processed in Albania, with specific radius of flour and a variety of baking products, there are defined the chemico-technological characteristics of them and possibility of adding additives such as redox agents. The main types of wheat cultivars grown and processed are Agimi, Europe, Progres (Albania), Ankor (Russia), and Apache (France), which are included in this study. The main types of wheat varieties produce and processed are Agimi, Europe, Progres (Albania), Ankor (Russia), and Apache (France), which are included in this study. To bring a much cleanlier picture about the varieties mentioned above, the study includes detailed analysis of technological attributes ranging from the preparation of varieties for milling, grinding them, where we acquired two types of flours Type-500 and type-850, physico-chemical and rheological analysis of flour, also the bread production, and analysis of produced breads. The results obtained from physico-chemical and rheological analysis show that flours, Agimi and Progres cultivars, has very similar qualities and even better qualities than of other cultivars. Also from the results of bread production, is noticed that breads production from Agimi and Progres variety have better qualities than breads production by the flours of other cultivars