Qualitative trait of wheat cultivars increases in the Kosovo region - Hoxha, Ibrahim;Kongoli, Renata;Xhabiri, Gafur
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Republic of Kosovo meets some of its needs for wheat through domestic production, however the rest is imported from abroad. Given that major part of imported wheat originates from the countries in the region and Europe, this stemmed the idea that this book focuses on cultivating some wheat cultivars from the region in agro climatic conditions of Kosovo, thus determining the agronomic attributes of the wheat, chemical and physical qualities, rheology attributes of the flour obtained from these wheat cultivars by producing bread and other confectionary products from it. In the research one…mehr

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Produktbeschreibung
Republic of Kosovo meets some of its needs for wheat through domestic production, however the rest is imported from abroad. Given that major part of imported wheat originates from the countries in the region and Europe, this stemmed the idea that this book focuses on cultivating some wheat cultivars from the region in agro climatic conditions of Kosovo, thus determining the agronomic attributes of the wheat, chemical and physical qualities, rheology attributes of the flour obtained from these wheat cultivars by producing bread and other confectionary products from it. In the research one included seven wheat cultivars as follows: Evropa, Pobeda, and Renesanca (Serbia), Lenta and Luna (Slovenia), Isengrain (France) and Andolu (Italy). All these cultivars are registered in the national list of the wheat varieties in Kosovo. The main factors that have to do with the quality of the bread are the content and quality of the proteins, respectively gluten, as well as the content of amidon the lack of which renders the use of tested additives to improve these attributes. The activity of these additives is closely linked to the used cultivars and with the radius of the flour.
Autorenporträt
Ibrahim Hoxha, Lecturer at Business Administration Faculty Haxhi Zeka University of Peja Kosovo, expert of Cereal and Bread Technology. Renata Kongoli, Professor at the Faculty of Biotechnology and Food, Agricultural University of Tirana, Albania, Expert of Food technology, Quality and Safety Management, Research Methodology in AgriFood Industry.