XHABIR ABDULLAHI*1, XHEZAIR IDRIZI1, ERHAN SULEJMANI1, ELMI JUSUFI2, GUXIM ABDULLAHI1
1 Faculty of Food Technology and Nutrition, University of Tetovo,1200 Tetova, Macedonia
2 Institute of Animal Science,University of Cyrilus and Methodius, 1000 Skopje, Macedonia
Wheat is the most important cereal after as is the main source of carbohydrates, providing fiber, vitamins and mineral salts. From wheat products are fed 70% of the population of the globe, as for the content of calories wheat is higher than other cereals. Since grain crops is the main source of population and the food processing industry, the needs for this grain are growing, so is of interest seeking ways to increase production and improve quality. The aim of the study was, to analyze physical-chemical parameters of some cultivars of local and imported wheat that affect the quality of flour in Pollog climatic conditions. We analyzed chemical parameters of five cultivars of wheat: Radika, Orofcanka, Apache, Ingenio, Pobeda that affect quality of flour. In wheat were analyzed: protein (%), absolute weight (weight of 1000 grains in grams), hectoliter weight in kg/hl, moisture (%), starch, dyes, gluten. In flour were analyzed: protein, ash, moisture, gluten, water absorption. The results obtained showed that there were statistically significant differences of different levels for all varieties investigated compared with standard parameters.
Keywords: Wheat; protein;, gluten; sedimentation; starch;flour quality.