id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-201	STAMATOVSKA, Viktorija; KALEVSKA, Tatjana; MENKINOSKA, Marija; NAKOV, Gjore; UZUNOSKA, Zora; MITKOVA, Lenche	CORRELATIONS BETWEEN QUALITY OF FLOUR T-500 CHARACTERISTICS AND BREAD VOLUME	2017	9	.pdf	application/pdf	4713	178	50	[11] In this paper the received results from the rheological examination of of eight different types of wheat flour T-500 are presented and the dependence between the Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Viktorija STAMATOVSKA, Tatjana KALEVSKA, Marija MENKINOSKA, Gjore NAKOV, Zora UZUNOSKA, Lenche MITKOVA, Correlations between quality of flour T-500 characteristics and bread volume, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 46 – 54 48 examined parameters of the flour and the volume of bread is determined. The aim of the present study is to determine how quality characteristics of wheat flour T-500 can influence bread volume, showing that the quality characteristics of eight different types of wheat flour T-500 are established according to the analysis result of the rheological characteristics of the kneaded dough.	cache/fens-201.pdf	txt/fens-201.txt