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CUVINTE SAU EXPRESII CHEIE: gluten, maia de drojdie.

9

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Dintre mulWLSOHOH VSHFLL GH JUkX FDUH VH FXOWLY GRX V-au impus cu autoritate: grul FRPXQ 7ULWLFXP DHVWLYXP VS 9XOJDUH FDUH FXSULQGH IRUPH GH WRDPQ L GH SULP YDU LRFXS FLUFDGLQVXSUDID DFXOWLYDW FXJUkXSHvQWUHJJOREXOLJUkXOGXU7ULWLFXPGurum) FDUHFXSULQGHvQPDMRULWDWHIRUPHGHSULP YDUDLRFXS GLQVXSUDID DFXOWLYDW XUP ULQGX-VHDVHGH]YROWDFXOWXUDDFHVWXLDvQVFRSXODVLJXU ULLPDWHULHLSULPHFRUHVSXQ] WRDUHSURGXF LHLGHSDVWHI LQRDVH

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7DEHOXOQUFXSULQGHGDWHUHIHULWRDUHODVWUXFWXUDDQDWRPLF DEREXOXLGHJUkX

Tabelul nr.1 3 U LOHDQDWRPLFH &RQ LQXWXOvQID GHVXEVWDQ DXVFDW

QYHOLH[WHULRUSHULFDUS 4,35 Endocarp 1,44 Tegument seminal 2,21 TOTAL 8,00 Strat aleuronic 6,7-7,1 Tarata (de la macinis) 14,1-15,9 Endosperm 81,4-84,1 Embrion 1,0-1,6 Scutellum (cotiledon) 1,4-2,0 *HUPHQHHPEULRQLVFXWHOOXP 2,5-3,6

&RPSR]L LDFKLPLF DGLYHUVHORUS U LDQDWRPLFHDOHEREXOXLGHJUkX Tabelul nr.2

Componentele QYHOLXO Endospermul Germenele Epicarp Endocarp Tegument

seminal Strat

aleuronic LKLDOLQ

Total vQYHOL(tarate)

Centru Zona medie

Zona subaleu ronica

Total endo-sperm

Plantula Scutellum Total germene

Proteine % 3,1-4,5 9,4-9,6 12-19,5 22,5-32,3 10,8-14,7 7,4 8,6-13,9 16,5 11,0 35,3 28,2 24,3-26,8 6XEVWDQ Hminerale %

1,16-1,31 10,9-13,5 12,6-20,2 4,2-10,8 5,3-9,5 0,40-0,45

0,1 0,45 - 3,51-5,36 5,87-8,20 4,27-9,47

Zaharuri (total) %

-,0,69-1,03 -1,34-0,51 - 6,0-9,89 5,0 - - - - 18,8 15,8 17,3

Materii grase, %

- - 0-0,17 - 4,76 - - - - 16,3 32,1 -

Vitamine (p.p.m.):

-tiamina - - - - - 0,03 0,05 0,3 0,07 20,3 15,7 - -riboflavina - - - - - Urme 14,6 13,4 - -niacina - - - - - 4,7 8,2 15,0 6,8 30,7-55 40-40,4 - Piridoxina - - - - - 0-0,6 - 22,3 24,6 - -acid pantontenic

- - - - - Urme 18,1 14,9 -

Enzime: - -amila mg maltoza/h, mm3 substrat la 400C

- - - - - 22-5 Urme 8,8 -

-proteaze, lHCl 0,05n/mgla 400C

- - - - - Urme 11,2 17,8 -

-lipaze, idem - - - - - Urme 19,7 19,7 -

1.1.2. Componentele chimice principale

+LGUD LLGHFDUERQ

Au ponderea cea mai mare n bobul de gru. a) Amidonul reprezint -62% din greutatea bobului. n amidonul de gru, amilaza

constituie 17-29% restul reprezentnd amilopectina. 0 ULPLOHLIRUPHOHJUDQXOHORUGHDPLGRQVXQWSUH]HQWDWHvQWDEHOXOQU

)RUPDLGLPHQVLXQLOHJUDQXOHORUGHDPLGRQGLQJUkXUHVSHFWLYI LQ ) Tabelul nr. 3

Forma Diametrul, *UHXWDWHDWRWDO 1XP UXOWRWDO *UHXWDWHDWRWDO

6IHULF Sub 7,4 81,6 4,1 /HQWLFXODU Peste 14,8 12,5 93,0 ,QWHUPHGLDU 7,4 14,8 5,9 2,9

Zaharurile QEREXOGHJUkX]DKDUXULOHRVFLOHD] vQIXQF LHGHVRLXOGHJUkX &RQ LQXWXOGH]DKDUXULGLQEREXOGHJUkXHVWHSUH]HQWDWvQWDEHOXOQU

&RQ LQXWXOGH]DKDUXULGLQEREXOGHJUkX

Tabelul nr.4 &RQ LQXWXOvQID GHVXEVWDQ DXVFDW GXS

Componentele 0DF/HRGL

Preece (pentru grul

englezesc)

7DXIHOLFRODE(pentru grul

german)

/\QFKLcolab.(pentru grul H.S.W.)

Menger (pentru grul

Amber durum) 5DILQR] 0,33 0,19 - 0,68 Gluco-GLIUXFWR] 0,41 0,26 - - 0DOWR] Urme 0,04 0,05 0,18 =DKDUR] 0,84 0,88 0,54 0,74 *OXFR] 0,09 - 0,08 0,03 )UXFWR] 0,06 - 0,06 - *DODFWR] - - 0,02 0,02

b) Materiile proteice din gruLFDOLWDWHDDFHVWRUDFRQGL LRQHD] vQVXLULOHWHKQRORJLFHDOHFHUHDOHLLUHVSHFWLYDOHSURGXVHORUVDOHGHPDFLQLV &DUDFWHULVWLFLOHSULQFLSDOHLFRPSR]L LDFKLPLF DSUoteinelor din gru sunt prezentate n tabelul nr.5.

&DUDFWHULVWLFLOHSULQFLSDOHLFRPSR]L LDFKLPLF DSURWHLQHORUGLQJUkX

Tabelul nr. 5 Caracteristici Albumine Globuline Gliadine Glutenine 0DVDPROHFXODU Circa 28000 Circa 210000

ODIUDF LXQHDU Circa 40000 2-3

milioane 1XP UXOIUDF LXQLORUFRPSRQHQWH 11 2 Circa 10 Circa 17 Punct izoelectric pHI 4,5-6,8 3,2 6,5 2-2,7 &RQ LQXWXO PHGLX vQ SURWHLQH%(Nx5,7)

50 85 94 75

&RQ LQXWvQ3WRWDO3ODJVX1 39 1195 100 182 Acizi nucleici,% la s.u. Nedozat 9,7 0,23 0,83

1 s.u. VXEVWDQ XVFDW

Acizi AND, % la s.u. 0,04 3,7 0,01 0,13 Acizi ARN, % la s.u. - 6,0 0,22 0,70 Lipide, % la s.u. 1,8 6,1 0,5 11,9 Fosfor lipidic, din P total, % 10 7,0 1,5 80

c) Lipidele /LSLGHOH GLQ ERXO GH JUkX DX XQ URO LPSRUWDQW vQ S VWUDUHD SURGXVHORU GH PDFLQLLQIOXHQ kQGWRWRGDW SURGXVHOHGHSDQLILFD LH

d) Enzimele Q EREXO GH JUkX VH J VHWH XQ FRPSOH[ HQ]LPDWLF FDUH vQ FRQGL LL FRUHVSXQ] WRDUHdescompune materiile organice principale din care este constituit fructul acestei cereale. Principalele enzime din gru-I LQ VXQW

amilazele proteazele

&XQRDWHUHDPRGXOXLvQFDUHDF LRQHD] DPLOD]HOHGLQJUkXvQGLYHUVHFRQGL LLGHPHGLXHVWHJDUDQ LDFRQGXFHULLFRUHVSXQ] WRDUHDSURFHVHORUIHUPHQWDWLYHSHvQWUHJSDUFXUVXOIDEULF ULLSURGXVHORUGHSDQLILFD LH (Q]LPHOH SURWHROLWLFH SULQ DF LRQDUHD ORU VFLQGHD] OHJ WXULOH SHSWLGLFH DOH ODQ XULORUSURWHLFHPRGLILFkQGDVWIHOSURSULHW LOHFKLPLFHLIL]LFHDOHSURWHLQHORUGLQDOXDW

) LQ

La fabricarea proceselor de panifica LH VHXWLOL]HD] vQSULQFLSDO I LQ GHJUkXLQXPDLSHQWUXXQHOHVRUWLPHQWHFDDGDRVI LQ GHVHFDU

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1.2.2.*UDGXOGHH[WUDF LHUHSUH]LQW FDQWLWDWHDGHI LQ GHXQDQXPLWVRUWLPHQWRE LQXW GLQNJJUkXFXJUHXWDWHDKHFWROLWULF PHGLHGHNJ

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QHDJU WLSLFRQIRUP63-95 VHPLDOE WLSLFRQIRUP63-95 DOE WLSLFRQIRUP63-95

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Gustul I LQLL VH YHULILF SULQ PDVWLFDUHD XQHL PLFL FDQWLW L GH I LQ FLUFD Japreciindu-VH JXVWXO DFHVWHLD L VWDELOLQG HYHQWXDOD SUH]HQ D LPSXULW LORUPLQHUDOH S PkQWQLVLSHWFSULQVFUkQHWXOFDUDFWHULVWLFSHFDUHDFHVWHDvOSURGXF

InfestareaVHGHWHUPLQ SULQH[DPLQDUHDFXOXSDFDUHP UHWHde 5 ori resturile de pe sita din fire sintetice nr. 4 (cu ochiuri de circa 0,3 mm), rezultate n urma cernerii unei probe de FLUFDJI LQ &RPSRUWDUHD I LQLL vQSURFHVXO WHKQRORJLF QHFHVLW YHULILFDUHDDOXDWXOXL OD vQWLQGHUHDFXPkQDSUHFXPLREVHUYDUHDPRGXOXLvQFDUHVHFRPSRUW ODGRVSLUHFHHDFHVHSUH]LQW vQILJ$FHVWSURFHGHXDSOLFDWFXSULFHSHUHG LQGLFD LLVLPLODUHFXFHOHFDUHVHRE LQSULQPHWRGHOHcomplexe de laborator.

2 SUREOHP LPSRUWDQW R UHSUH]LQW YHULILFDUHD SUHDODELO D I LQLL vQ FHHD FH SULYHWHJUDGXOGH LQIHFWDUH FX EDFLOXOPH]HQWHULFPDL DOHV vQ OXQLOH F OGXURDVH FkQGSUH]HQ D DFHVWXLbacil produce alterarea pinii de ntindere sau boala cartofului. Verificarea se face prin metoda probei de coacere astfel VH SUHSDU XQ DOXDW SHQWUX WUHL SkLQL D NJ FX IHUPHQWD LHUHGXV DWkW ODPDLDFkWL ODDOXDW3kLQLOHVHFRF vQ IRUPH LQFRPSOHWSHQWUXFDPLH]XO V ILHSX LQFUXGXPHGODSLS LW6HODV SkLQLOHV VHU FHDVF SkQ ODDSUR[LPDWLY0 &GXS FDUH se vQYHOHWH ILHFDUH VHSDUDW vQ HUYHW XPHG L VH DHD] vQWU-un loc cald, la temperatura de 30400&'XS RUH VH H[DPLQHD] SULPD SkLQH L GDF VH FRQVWDW F DFHDVWD DUHPLURVQHFDUDFWHULVWLFUHVSLQJ WRUGHIUXFWHDOWHUDWHLODUXSHUHPLH]XOVHvntinde n fire argintii, care se OLSHVFGHGHJHWHVHFRQVLGHU F I LQDDUHXQJUDGGH LQIHFWDUHIRDUWHDYDQVDWJUDGXO,'DF SkLQHDQXSUH]LQW DFHVWHVHPQHDWXQFLVHH[DPLQHD] FHDGHDGRX SkLQHGXS DOWHRUHLvQcazul cnd la acest intervalRUHGHODFRDFHUHSkLQHDSUH]LQW FDUDFWHUHOHEROLL vQWLQGHULLVHFRQVLGHU F I LQD HVWH VODE LQIHFWDW JUDGXO ,, 'DF L DFHDVW SkLQH HVWH QRUPDO VHH[DPLQHD] LFHDGHDWUHLDSkLQHGXS DOWHRUHLDUGDF DFHDVWDSUH]LQW VHPQHOHEROLL se FRQVLGHU F I LQDDUHLQIHF LHQRUPDO JUDGXO,,, &RQFRPLWHQW FX YHULILFDUHD FDOLW LL VH FRQWUROHD] L FDQWLWDWHD I LQLL SULPLWH $FHDVWDFRQVW vQVWDELOLUHDJUHXW LLORWXOXLFHHDFHVHUHDOL]HD] YHULILFkQGSULQVRQGDMJUHXWDWHDQHW DsacilRU FX I LQ VDXFkQW ULQG vQWUHJ ORWXO vQ FD]XO I LQLL SULPLW vQYUDF'HRDUHFHXPLGLWDWHDI LQLL LQIOXHQ HD] vQ PRG GLUHFW FDQWLWDWHD GH I LQ GLQWU-XQ ORW VDX WUDQVSRUW VH SUDFWLF SULPLUHD I LQLL GH OD PRULOH IXUQL]RDUH SH ED]D EDUHPXOXL GH XPLGLWDte, considerndu-se XPLGLWDWHDGHED] DI LQLL$WXQFLFkQGI LQDSULPLW DUHXPLGLWDWHSHVWHUH]XOW F JUHXWDWHDORWXOXLUHVSHFWLYFRUHVSXQGHXQHLFDQWLW LPDLPLFLGHI LQ HFKLYDOHQW FHOHLFXXPLGLWDWHGLIHUHQ DILLQGDSDLLQYHUV3entru simplificarea calcului se poate considera ca 0,1 % XPLGLWDWH GLIHULW ID GHFHD GH ED] FRUHVSXQGH OD I LQ Q DFHVWPRGVHFDOFXOHD] HYHQWXDOHOHSOXVXULVDXPLQXVXULGHI LQ FRUHVSXQ] WRDUHXQXLWUDQVSRUW ) LQXULOHXWLOL]DWH ODIDEULFDUHDSURGXVHORUGHSDQLILFD LHDXFDOLW L WHKQRORJLFHGLIHULWHUHVSHFWLYVHFRPSRUW vQPRGGLIHULWODWUDQVIRUPDUHDORUvQDOXDWLSkLQHvQIXQF LHGHFRQ LQXWXOORUvQJOXWHQXPHGLGHFDOLWDWHDDFHVWXLD&RQIRUPDFHVWRULQGLFDWRULGHED] DOHF URU valori OLPLW VXQWSUHY ]XWHvQVWDQGDUGHI LQXULOHVHFODVLILF SHFDWHJRULLGHFDOLWDWHFRQIRUPWDEHOXOXLnr. 6.

&ODVLILFDUHDI LQXULORUSHFDWHJRULLGHFDOLWDWHvQIXQF LHGHFDQWLWDWHD

LFDOLWDWHDJOXWHQXOXL

Tabelul nr.6 6RUWXOGHI LQ FDQWLWDWHDL &DWHJRULDGHFDOLWDWHDI LQLL

calitatea glutenului )RDUWHEXQ %XQ PHGLH 6DWLVI F WRDUH ) LQ QHDJU - cantitatea de gluten, %

Peste 28 26-28 24-26

- calitatea glutenului (deformarea), mm

3-9 10-13 14-15

) LQ VHPLDOE - cantitatea de gluten, %

Peste 29 27-29 25-27

- calitatea glutenului (deformarea), mm

3-9 10-13 14-15

) LQ DOE - cantitatea de gluten, %

Peste 30 28-30 26-28

- calitatea glutenului (deformarea), mm

3-9 10-12 13-15

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'LQ DFHDVW UHOD LH VH GHWHUPLQ FDQWLWDWHD SURFHQWXDO FX FDUH FRQWULEXLH ILHFDUH GLQS U LOHVWDELOLWHPDLVXVFXQRVFkQGF WRWDOXOORUHVWH S U LLDUDPHVWHFXOUHSUH]LQW WRWDOXOde 100%, astfel:

=

61002 DSUR[LPDWLYI LQ FXJOXWHQ

=

61004 DSUR[LPDWLYI LQ FXJOXWHQ

&RQGL LD SHQWUX UHDOL]DUHD XQXL DPHVWHF GH I LQXUL GH FDOLW L GLIHULWH HVWe ca unul din ORWXULV FRQ LQ JOXWHQvQFDQWLWDWHVXSHULRDU FHOXLSHFDUHWUHEXLHV -ODLE DPHVWHFXO

30 S U L

24 S U L

26

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2.1. Prepararea aluatului

Prepararea aluatului se poate face fie prin: a) PHWRGDLQGLUHFW vQPDLPXOWHID]HPHWRGDGHED] b) PHWRGDGLUHFW PRQRID]LF

D0HWRGD LQGLUHFW FRQVW vQ SUHSararea mai nti a unor semifabricate intermediare, QXPLWHSURVS WXULLPDLDFDUHIRORVHVFDSRLODRE LQHUHDDOXDWXOXLSURSULX-]LV&kQGVHOXFUHD] GXS FLFOX SURVS WXU maia - DOXDW PHWRGD GH SUHSDUDUH VH QXPHWH WULID]LF LDU FkQG VHOXFUHD] GXS ciclul maia-DOXDW DWXQFL PHWRGD VH QXPHWH ELID]LF 3UHSDUDUHD DOXDWXOXL SULQPHWRGDLQGLUHFW VHDSOLF vQH[FOXVLYLWDWHODIDEULFDUHDSkLQLLFLFOXOvQWUHLID]HXWLOL]kQGX-se n VSHFLDO OD SUHOXFUDUHD XQRU I LQXUL FX vQVXLUL LQIHULRDUH GH SDQLILFD LH, la fabricarea pinii de VHFDU SUHFXPLODvQFHSXWGHOXFUXVDXGXS vQWUHUXSHUHDV SW PkQDO 3URVS WXUD LPDLDXD VHRE LQGLQ I LQ DS L GURMGLH$FHVWH VHPLIDEULFDWH WUHEXLH V DLE RFRQVLVWHQ PDLPDUHGHFkWDDOXDWXOXL6HPDLDGDXJ LRFDQWLWDWHDGHPDLDDQWHULRDU PDWXUL]DW GHQXPLW EDV3UHSDUDUHDSURVS WXULLLPDLHOHLDUHGUHSWVFRSRE LQHUHDXQXLPHGLXSULHOQLF DWkW SHQWUX vQPXO LUHD FHOXOHORU GH GURMGLH FDUH V DIkQH]H SULQ IHUPHQWD LH vQ PRGFRUHVSXQ] WRUDOXDWXOFkWLSHQWUXRE LQHUHDXQRUFRPSXLGHIHUPHQWD LHvQSULPXOUkQGDFLGODFWLF FDUH vPEXQ W HVF vQVXLULOH DOXDWXOXL L FRQWULEXLH OD IRUPDUHD JXVWXOXL L DURPHLproduselor. 3HQWUXRE LQHUHDSURVS WXULLLPDLHOHLvPSUHXQ VHXWLOL]HD] GHUHJXO RFDQWLWDWHD de I LQ vQXUP WRDUHDSURSRU LHID GHFDQWLWDWHDWRWDO GHI LQ SHQWUXSUHSDUDUHDDOXDWXOXL

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Numai pHQWUX SURVS WXU VH IRORVHWH - GLQ FDQWLWDWHD WRWDO GH I LQ QHFHVDU SUHSDU ULLXQHLDUMHGHDOXDWFDUH WUHEXLHV UHSUH]LQWHGLQYROXPXOFXYHLPDOD[RUXOXL vQFD]XO I LQLL QHJUH vQ FD]XO I LQLL VHPLDOEH L vQ FD]XO I LQLL DOEH FDQWLW L FDUHUHSUH]LQW JUDGXOGHvQF UFDUHDFXYHL 3URVS WXUD VH RE LQH GHFRQVLVWHQ PRDOH vQ FDUH VFRS VH IRORVHWH R FDQWLWDWH GHDS UHSUH]HQWkQGID GHI LQDXWLOL]DW &DQWLWDWHDGHGURMGLHSHQWUXSURVS WXU HVWHGH-30%

GLQWRWDOGLIHUHQ a folosindu-se la maia. 3UHSDUDUHD PDLHOHL VH SRDWH IDFH vQ GRX YDULDQWH FRQVLVWHQ FDUH UHSUH]LQW PHWRGDWUDGL LRQDO FODVLF VDXIOXLG QXPLW LSROLV$FHDVWDGLQXUP DOF WXLQGXQSURFHGHXFDUHV-a extins n ultima vreme. Pentru cazul maielHL FRQVLVWHQWH UDSRUWXO GLQWUH I LQ L DS HVWHaproximativ 2:1, iar pentru cazul maielei fluide este de aproximativ 2:3. 0DLDXDSRDWHILSUHSDUDW QXQXPDLIRORVLQGGURMGLDFRPSULPDW SHQWUXSDQLILFD LHFLLGURMGLDOLFKLG DFHDVWDRE LQkQGX-se chiaUvQLQFLQWDEUXW ULHL6HFXQRDWHRPHWRG FODVLF GHSUHSDUDUH D PDLHOHL FX GURMGLH OLFKLG FX KDPHL L R PHWRG PRGHUQ FX GURMGLH OLFKLG FXbacterii acidolactice. 'URMGLDOLFKLG UHSUH]LQW RFXOWXU GHGURMGLLSHQWUXSDQLILFD LHvQWU-un mediu prielnic, DSRVDOF WXLW vQSULQFLSDOGLQI LQ FDUH vQFD]XOGURMGLHLGHKDPHLVHDPHVWHF FXH[WUDFWGLQIORDUH GH KDPHL LDU vQ FD]XO FHOHL FX EDFWHULL DFLGRODFWLFH VH vQV PkQ HD] FX FXOWXUL SXUH GHEDFWHULL vQ SUH]HQ D XQRU V UXUL PLQHUDOH FX D]RW FDUH vPERJ HVF PHGLXO QXWULWLY QHFHVDUGH]YROW ULLGURMGLLORU $SOLFDUHD PHWRGHL GH SUHSDUDUH D PDLHOHL FX GURMGLH OLFKLG SUH]LQW XUP WRDUHOHavantajeSULQFLSDOHID GHXWLOL]DUHDGURMGLHLFRPSULPDWH

GURMGLD VHSUHSDU GLUHFW OD ORFXOGH IRORVLUH vQ ILHFDUHEUXW ULH HYLWkQGX-se astfel JUHXW LOHFDUHSURYLQGLQFDX]DWUDQVSRUWXOXLPDLDOHVSHQWUXXQLW LOHGLQORFDOLW LvQGHS UWDWHLJUHXDFFHVLELOHGHOW PXQWHHWF

DOXDWXOSUHSDUDWFXGURMGLHOLFKLG VXSRUW PDLXRUvQWkU]LHULOHODIHUPHQWD LH, ceea FHSHUPLWHHOLPLQDUHDGHIHFWHORUGHFDOLWDWHDOHSkLQLLGDWRUDWHXQHLIHUPHQWD LLPDLSUHOXQJLWH

SkLQHDRE LQXW DUHDURPDLJXVWSO FXWHLVHPHQ LQHPXOWWLPSSURDVS W

Dezavantajul FRQVW F QHFHVLW XWLODMH L vQF SHUL vQ SOXV SHQWUX SUHSDrarea drojdiei OLFKLGH SUHFXP L R PDUH DWHQ LH OD S VWUDUHD XQHL LJLHQH GHV YkULWH vQ FD] FRQWUDU GURMGLDinfectndu-se.

E0HWRGDGLUHFW GHSUHSDUDUHDDOXDWXOXLFRQVW vQDPHVWHFDUHDLIU PkQWDUHDvQWU-o VLQJXU HWDS DWXWXURUPDWHULLORUSULPHGLQFDUHVHRE LQHDOXDWXOLVHDSOLF XQHRULODSkLQHDDOE L OD XQHOH SURGXVHGH IUDQ]HO ULH FXDGDRV GH ]DK U L JU VLPHSUHFXP L OD FRYULJL/DDFHDVW PHWRG VHFRQVXP RFDQWLWDWHDDSURDSHGXEO GHGURMGLH ID GHPHWRGD LQGLUHFW Qschimb VH UHGXFH PXOW GXUDWD FLFOXOXL GH SUHSDUDUH D DOXDWXOXL L LPSOLFLW FHD GH IDEULFDUH DSURGXVHORUSULQHOLPLQDUHDID]HLGHSUHSDUDUHDPDLHOHLFHHDFHVROLFLW LIRORVLUHDXQXLQXP UPDLUHGXVGHXWLODMHSHQWUXSUHSDUDUHDDOXDWXOXLPDOD[RDUHLFXYH3URGXVHOHRE LQXWHvQV QXVXQW GH FHD PDL EXQ FDOLWDWH GDWRULW vQ SULQFLSDO JXVWXOXL QHFRUHVSXQ] WRU L VWUXFWXULLmiezului. 3HQWUXDVHUHDOL]DREXQ IHUPHQWD LHDVHPLIDEULFDWHORUSURVS WXUDLPDLDXDVHSUHSDU DVWIHOvQFkWV DLE WHPSHUDWXUD de aproximativ 26290C iar aluatul de 29320 C. 'HRDUHFH vQ SUDFWLF VH vQWkOQHVF VLWXD LL vQ FDUH OD SUHSDUDUHD DOXDWXOXL SHQWUX XQHOHVRUWLPHQWHQXVHGLVSXQHGHWRDWHPDWHULLOHSULPHVSHFLILFDWHvQUH HWDGHIDEULFD LHVHUHFXUJHODnlocuirea cu altHOHDYkQGvQVXLULDSURSLDWH$VWIHOSDVWDGHFDUWRILVHvQORFXLHWHFXI LQ VDXIXOJLGHFDUWRILXQWXOFXPDUJDULQ PLHUHDFXJOXFR] HWF 7RWXLSHQWUX UHVSHFWDUHDFDOLW LLSURGXVXOXLRULJLQDOXWLOL]DUHDXQRUDGLQWUH vQORFXLWRULWUHEXLH DSOLFDW FX PDUH DWHQ LH QXPDL vQ FD]XUL GH VWULFW QHFHVLWDWH DYkQG vQ YHGHUH LFRPSRUWDUHDWHKQRORJLF DvQORFXLWRULORUFRQFRPLWHQWFXLQIOXHQ DORUDVXSUDFDOLW LLSURGXVHORU

2.2. Prelucrarea aluatului

3UHOXFUDUHDDOXDWXOXL VH UHIHU ODGLYL]DUHD SURSRU LRQDUHD OXL LPRGHODUHD vQGLYHUVHIRUPHDEXF LORULVHUHDOL]HD] DSOLFkQGGLIHULWHPHWRGHSURFHGHHL WHKQLFLGH OXFUX'XS JUDGXOGHvQ]HVWUDUHDFXXWLODMHDOEUXW ULLORUSUHOXFUDUHDVHUHDOL]HD] SHFDOH

PDQXDO

VHPLPHFDQL]DW vQXQLW LOHPLFLLPLMORFLL PHFDQL]DW vQIDEULFLOHPDUL

'LYL]DUHDPDQXDO DDOXDWXOXLFRQVW vQW LHUHDDFHVWXLDFXJULSFDvQEXF LDSUR[LPDWLYGHJUHXWDWHDQHFHVDU LDMXVWDUHDORUSHFkQWDUXO-WHUH]LHVDXSHEDODQ DGHEUXW ULH 'LYL]DUHD PHFDQLF VH H[HFXW FX PDLQL FDUH vPSDUW DOXDWXO vQ EXF L GH R DQXPLW JUHXWDWH GLQDLQWH VWDELOLW FDUH DSRL HVWH FRQWURODW SULQ VRQGDM SH SDUFXUVXO IXQF LRQ ULLPDLQLL SHQWUX D VH UHVSHFWD JUHXWDWHD QRPLQDO D SURGXVHORU IDEULFDWH 3UHFL]LD GH OXFUX DPDLQLORUGHGLYL]DUHHVWHDGPLV vQWUHOLPLWHOHGH-ID GHPDVDEXF LLGHDOXDW /DVWDELOLUHDJUHXW LLSHFDUHWUHEXLHV-RDLE EXF LOHGHDOXDWGLYL]DWVH LQHVHDPDGHJUHXWDWHDQRPLQDO DSURGXVXOXLILQLW ODFDUHVHDGDXJ VF ] PLQWHOHSLHUGHrile) care au loc la FRDFHUHLU FLUHDSOLFkQGX-se formula:

)Kg(

100S1

100S1

MM

rc

pa

=

n care: Ma -PDVDQRPLQDO DEXF LLGHDOXDWGLYL]DWvQ.J Mp -PDVDQRPLQDO DSURGXVXOXLvQ.J Sc L6r -VF ] PLQWHSULQFRDFHUHLU FLUHvQ

127 ValRULOHRELQXLWHDOHVF ] PLQWHORUSULQFRDFHUHVXQWGXS FXPXUPHD]

15-SHQWUXSURGXVHOHSkQ ODNJEXFDWD 10-12% pentru produsele de 0,5-1 kg bucata; 6-8% pentru produsele de 1-2 kg bucata; 5% pentru produsele peste 2 kg bucata.

6F ] PLQWHOHSULQU FLUHYDULD] GHRELFHL vQWUHLHOHILLQG LQIOXHQ DWH vQFHDPDLPDUHSDUWHGHP ULPHDLIRUPDSURGXVXOXLIHOXOFRDFHULLGLUHFWSHYDWU VDXvQIRUPHLFRQGL LLOHvQFDUHVHIDFHGHSR]LWDUHD QWDEHOXOQUVHDHD] JUHXWDWHDSHFDUHWUHEXLHV RDLE EXFDWDGHDOXDWSHQWUXGLIHULWHSURGXVH FDOFXODW SULQ DSOLFDUHD IRUPXOHL LQGLFDWH DQWHULRU L LQkQG VHDPD GH VF ] PLQWHOHWHKQRORJLFHDSUHFLDWHFRQIRUPGDWHORUPHQ LRQDWH

*UHXWDWHDQRPLQDO DEXF LORUGHDOXDWSHQWUXGLIHULWHSURGXse Tabelul nr.7

Produsul ce 6F ] PLQWHOHWHKQRORJLFH *UHXWDWHDQRPLQDO D XUPHD] DVHIDEULFD Prin coacere 3ULQU FLUH EXF LORUGHDOXDWNJ

Pine de 2 kg 8 2,5 2,230 Pine de 1 kg 10 2,5 1,139 Pine de 0,5 kg 12 3 0,586 Produse de 0,100 kg 15 3,5 0,122 Produse de 0,050 kg 20 3,5 0,065

0RGHODUHD EXF LORU GH DOXDW RSHUD LH FDUH SHUPLWH RE LQHUHD IRUPHL HVWHWLFH DSURGXVXOXL FkW L R VWUXFWXU XQLIRUP D PLH]XOXL SULQ HOLPLQDUHD JROXULORU PDUL IRUPDWH vQWLPSXOIHUPHQWD LHLVHH[HFXW

manual -vQEUXW ULLPLFLLPLMORFLL mecanizat vQEUXW ULLOHPDULFDUHSUDFWLF RWHKQLF PRGHUQ

Mecanizat OHJDW GH IRUPHOH YDULDWH DOH SURGXVHORU FH VH IDEULF Q FD]XO SkLQLLPRGHODUHDFRQVW vQURWXQMLUHDEXF LORUGHDOXDWDOXQJLUHDVDXUXODUHa lor, iar pentru produsele de IUDQ]HO ULH PRGHODUHD FRQVW GH UHJXO vQ vPSOHWLUHD VXE GLIHULWH IRUPH D EXF LORU GH DOXDW

WUDQVIRUPDWHvQILWLOXULVDXPRGHODUHDvQIRUP GHFRUQFKLIOHEDWRDQHHWFvQIXQF LHGHVRUWLPHQW 0RGHODUHDPDQXDO se exHFXW GH F WUHPXQFLWRUXOPRGHODWRU WDEODJLX FDUHSULQWU-o WHKQLF VSHFLDO IRORVLQGPDVDGHPRGHODUHG EXF LORUGHDOXDWIRUPDLPSXV GHVRUWLPHQWXOFHVHIDEULF 0RGHODUHDVHH[HFXW DVWIHOvQFkWV VHRE LQ VXSUDID DQHWHG DEXF LORUGHDOXDWL vQFKHLHWXUD FRUHFW LDU vQ FD]XO vPSOHWLWXULORU FRUQXULORU FRYULJLLORU L D DOWRU SURGXVHspeciale, aspectul artistic necesar. 0RGHODUHDvQIRUPHVSHFLDOHSULQ vPSOHWLUHDDUWLVWLF DXQRUILWLOXULGHDOXDWQHFHVLW RDQXPLW P LHVWULH GLQ SDUWHD EUXWDUXOXL )LWLOXULOH VH RE LQ GLUHFW GLQ EXF LOH PLFL GH DOXDWGLYL]DWH VDX GLQ DOXDWXO PRGHODW vQ IRUP GH FRUQXUL FDUH DSRL VH DOXQJHVF SULQ SUHVDUH LURVWRJROLUHDVXESDOPHSHPDVDGHPRGHODUHUH]XOWkQGILWLOXULOH1XP UXOILWLOXULORUYDULD] GH RELFHLvQWUHGRX LFLQFLGHSLQ]kQGGHIRUPDSURGXVXOXLFHXUPHD] DVHUHDOL]D 7HKQLFDvPSOHWLULLDUWLVWLFHVHSUH]LQW vQILJXUD Q FD]XO vQ FDUH VH IDEULF SURGXVH GH IUDQ]HO ULH SUHV UDWH FX PDF FKLPHQ VXVDQRSHUD LDGHSUHV UDUHVHH[HFXW GXS PRGHODUHDEXF LORUGHDOXDW 0RGHODUHD PHFDQLF VH UHDOL]HD] FX DMXWRUXO XQRU PDLQL FDUH PDL DOHV vQ FD]XOSURGXVHORUGHIUDQ]HO ULHFKLIOHH[HFXW FRQFRPLWHQWRSHUD LDGHGLYL]DUHDDOXDWXOXLLFUHWHUHa chiflelor. Nu s-DXUHDOL]DWvQF PDLQLSHQWUXvPSOHWLUH 0RGHODUHD FRYULJLORU VH H[HFXW PDQXDO VDX FX PDLQL GH FRQVWUXF LH VSHFLDO /DPRGHODUHDPDQXDO VHSURFHGHD] vQGRX IHOXULQSULPXOFD]GLQPDLQDGHDOXDWVHWDLHEXF Lde 1-NJGLQFDUHSULQvQWLQGHUHLU VXFLUHFXSDOPHOHSHPDVDGHPRGHODUHVHIRUPHD] XQVXOJURV'LQDFHVWDvQFHSkQGGHODXQXOGLQFDSHWHVHPRGHOHD] XQVXOPDLVXE LUHILWLOFDUHWUHEXLHV DLE JURVLPHDXQLIRUP VWDELOLW vQIXQF LHGHIRUPDLJUHXWDWHDFRYULJXOXL'LQILWLOVHIRUPHD] FRYULJLLSULQvQI XUDUHDDFHVWXLDSHXQGHJHWVDXPDLPXOWHvQIXQF LHGHP ULPHDFRYULJXOXL GXS FDUH ILWLOXO VH UXSH FDSHWHOH OXL VH SHWUHF XQXO SHVWH DOWXO L VH UXOHD] vQFKHLHWXUDSkQ VHRE LQHRVXGDUHEXQ LGHJURVLPHFRUHVSXQ] WRDUHXQLIRUP FXDUHVWXOXLFRYULJXOXLQDOGRLOHDFD]VHUXSGLQVXOXOJURVGHDOXDWEXF LFRUHVSXQ] WRDUHJUHXW LLSHFDUHWUHEXLH V R DLE FRYULJXO VHPRGHOHD] vQ ILWLOXUL GLQFDUH VH RE LQFRYULJLL vQ IRUP GH LQHOVLPSOXVDXvPSOHWLWvQIRUP GHRSW FD]DWHKQRORJLF GHSUHOXFUDUHDDOXDWXOXLVHSUHOXQJHWHFXRSHUD LDGHGRVSLUHILQDO FDUHvQEUXW ULLOHPLFLLPLMORFLLVHUHDOL]HD] IRORVLQGGRVSLWRUXOPRELOQXPLWLJDUGHURE%XF LOHGHDOXDWVHDHD] SHSDQFRDGHGLQOHPQDFRSHULWHFXSkQ] FXUDW FDUHVHLQWURGXFvQGRVSLWRUvQFHSkQGFXSDQDFRGXOGHMRVRUGLQHvQFDUHVHLVFRWGXS GRVSLUHSHQWUXDILLQWURGXVHvQFXSWRU

$OXDWXOGHFRQVLVWHQ PDLUHGXV GHUHJXO SHQWUXSkLQHDPDUHVHSXQHvQFRXOH HGLQvPSOHWLWXU GHU FKLW VDXvQYDVHGHWDEO OLJKHQH/DXQHOHEUXW ULL vQORFXOJDUGHUREXOXLVHIRORVHVFQLWHMJKHDEXULGLQOHPQFDVWUHFDUHSULQVXSUDSXQHUHFUHHD] VSD LLvQFKLVHSULHOQLFH

pentru dospire. 2DH]DUHDSDUWHSHSDQDFRDGHRQHFHVLW EXF LOHGHDOXDWSHQWUXSkLQHDGHVHFDU VDXFXDGDRVGHVHFDU 6SUHDQXVHGHIRUPDLOLSLvQWUHHOHEXF LOHVHDHD] FXSkQ] WUDV ILJXUD

'HDVHPHQHDSHQWUXXQHOHSURGXVHDOXDWXOVHDHD] SHW YLVDXvQIRUPHGLQWDEO FDUHVHUYHVFLODFRDFHUH7 YLOHLIRUPHOHVHXQJvQSUHDODELOFXJU VLPHXOHLXQWVDXPDUJDULQ vQSURSRU LHGH-ID GHJUHXWDWHDSURGXVXOXL QIDEULFLOHPRGHUQHGHPDUHFDSDFLWDWHGRVSLUHDVHUHDOL]HD] vQIOX[FRQWLQXXIRORVLQGdospitoare mecaniceHFKLSDWHFXLQVWDOD LLGHFRQGL LRQDUHDDHUXOXLGLQVSD LXOGHGRVSLUHPentru GRVSLUHEXF LOHGHDOXDW VHDHD] FX vQFKHLHWXUD vQVXV LDUSURGXVHOH vPSOHWLWH vQSR]L LDSHFDUH R DX ODPRGHODUH GLVWDQ DWH vQWUH HOH FX -5 cm, pentru a nu se lipi dDWRULW FUHWHULL vQvolum. 'RVSLUHD VH PDL SRDWH UHDOL]D L vQ GRVSLWRDUH WLS GXODS FDUH DX LQVWDOD LH FH DVLJXU WHPSHUDWXUD L XPLGLWDWHD OD QLYHOXO FHUXW GH WHKQRORJLH Q DFHVWH GRVSLWRDUH VH LQWURGXFF UXFLRDUHOHPRELOHFDUHSHYHUWLFDO VXQWSUHY ]ute cu mai multe plase, alveolate sau drepte, pe FDUHVHDHD] EXF LOHGHDOXDW 0HGLXOvQFDUHVHIDFHGRVSLUHWUHEXLHV DLE WHPSHUDWXUDGH0 &&RYULJLLVHODV la dospire direct pe masa de modelare, la temperatura de 30..350 C.

2.3. Coacerea produselor

&RDFHUHD SURGXVHORU GH SDQLILFD LH DUH ORF vQ FXSWRDUH GH EUXW ULH FX IXQF LRQDUHSHULRGLF -vQFD]XOEUXW ULLORUPLFLVLPLMORFLL-LvQFXSWRDUHFXIXQF LRQDUHFRQWLQX FXSWRDUHPHFDQLFHFXEDQG vQIDEULFLOHPDULFDUHDSOLF R WHKQLF DYDQVDW QFDPHUDGHFRDFHUHDFXSWRUXOXL VH FUHHD] FRQGL LLOH GH WHPSHUDWXU LXPLGLWDWH QHFHVDUH WUDQVIRUP ULL DOXDWXOXL vQprodusul finit. Ansamblul proceselor care au loc la coacere sunt prezentate n tabelul nr.8.

Ansamblul de procese care aXORFODFRDFHUHDSURGXVHORUGHSDQLILFD LH Tabelul nr.8

Temperatura aluatului

3ULQFLSDOHOHSURFHVHFDUHDXORFLFDUHGXFvQILQDOODWUDQVIRUPDUHDDOXDWXOXLn produse

30400 C - umflarea amidonului - DFFHOHUDUHD DFWLYLW LL HQ]LPHORU DPLOROLWLFH L D complexului zimazic din GURMGLHSURYRFkQGIHUPHQWD LDDOFRROLF HQHUJLF

40600 C -FUHWHUHDYROXPXOXLDOXDWXOXL -IRUPDUHDSRMJKL HLGHFRDM ODVXSUDID DDOXDWXOXL -LQWHQVLILFDUHDDFWLYLW LLHQ]LPHORU -vQFHSHUHDJHOLILHULLDPLGRQXOXLLFRDJXO ULi proteinelor -vQFHWDUHDDFWLYLW LLGURMGLHLLDFHOHLODOWHPLFURIORUHIHUPHQWDWLYH

60900 C - gelifierea amidonului atinge maximum, iar coagularea proteinelor se ncheie -vQFHWDUHDDFWLYLW LLHQ]LPDWLFH - ncepe formarea miezului produselor

901000 C -DFFHOHUDUHDHYDSRU ULLDSHLGLQDOXDWIRUPkQGX-se la exterior coaja -IRUPDUHDFRPSOHW DPLH]XOXLSURGXVHORU -vQFHWDUHDFUHWHULLYROXPXOXLSURGXVHORU

100...1800 C - EUXQLILFDUHD FRMLL SURGXVHORU SULQ IRUPDUHD PHODQRLGLQHORU FHHD FH G LQGLFD LLF SURGXVHOHVXQWFRDSWH

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2.5. Procedee tehnologice speciale

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Anexa 1

(FKLYDOHQWXOFDQWLWDWLYvQI LQ FXXPLGLWDWHDGHED]

GXS UHOD LDXPLGLWDWH I LQ

Umiditatea I LQLLOLYUDWH

Echivalentul n kg la: 8PLGLWDWHDI LQLLlivrate,

Echivalentul n kg la:

% WI LQ VDFI LQ (neto)

% WI LQ VDFI LQ QHWR

12,5 982,0 78,560 14,0 1000,0 80,000 12,6 983,2 78,656 14,1 1001,2 80,096 12,7 984,4 78,752 14,2 1002,4 80,192 12,8 985,6 78,848 14,3 1003,6 80,288 12,9 986,8 78,944 14,4 1004,8 80,384 13,0 988,0 79,040 14,5 1006,0 80,480 13,1 989,2 79,136 14,6 1007,2 80,576 13,2 990,4 79,232 14,7 1008,4 80,672 13,3 991,6 79,328 14,8 1009,6 80,763 13,4 992,8 79,424 14,9 1010,8 80,864 13,5 994,0 79,520 15,0 1012,0 80,960 13,6 995,2 79,616 15,1 1013,2 81,056 13,7 996,4 79,712 15,2 1014,4 81,152 13,8 997,6 79,808 15,3 1015,6 81,248 13,9 998,8 79,904 15,4 1016,8 81,344

15,5 1018,0 81,440

Anexa 2

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