id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-36	DABIJA, Adriana; PĂIUŞ, Anca Magda	STUDY ON FLOUR QUALITY ASSESSMENT DESIGNED TO OBTAIN BISCUITS	2016	5	.pdf	application/pdf	2783	120	52	Selection criteria of biscuits flour [10] Indicator of flour quality Quality indicator for assortment groups Gluten biscuits Sugary biscuits Crackers Wet gluten,% 25 - 35 24 - 34 26 - 36 Strain Index, mm 15 - 25 5 - 25 5 - 15 Dry gluten, % 8.5 - 11.5 8 - 11 9 - 12 Proteins,% 11 - 13 10 - 12 11.5 - 13.5 Usual flours used for biscuits manufacturing have extensible gluten, and for crackers it is recommended a mixture of 75% strong flour and 25% weak flour. The most common index that characterizes the quality of biscuit flour is gluten protein content.	cache/fens-36.pdf	txt/fens-36.txt