Abstract
One of the main indicators of quality of grain flours is the enzyme content. The most important enzymes on the wheat flour are the a - amylase and the b - amylase. Unique for wheat flour dough are its rheological properties, namely elasticity and extensibility, which are largely due to the properties of gluten formed during kneading and how it interacts with other components of flour and product ingredients. In the present paper are presented the experimental results regarding the falling index Hagberg and determination the main rheological properties - tenacity, extensibility, elasticity, and baking strengthfor differently wheat flour types produced, from 2021 production. The research is important for specialists in the field, in terms of the need to apply the corrections that must be made to flour in the technological process of baking, in order to obtain quality products. The main objective of this work was to improve the knowledge regarding the qualitative analysis of wheat and to improve the quality of flour by adding improvers in the field of the variability of the quality parameters of wheat, which is an annoying feature of the Romanian crops.
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