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The aim of this study was to analyzed the effect of calcium ions from gluconate and lactate salt at the level of 100, 150 and 200 mg/100g addition on empirical dough rheological properties from the wheat flour type 1250. Dough empirical rheological properties were analyzed using the Farinograph, Amilograph, Glutograph, Alveograph, and Rheofermentometer devices. These devices allow us to obtain complete informations about dough rheological properties during mixing, pasting and fermentation process of wheat flour do...

In the context of climate and land use changes, the dynamics of soil carbon content became an interesting topic taking into account the role of soil organic matter for both plant growth and soil quality. Various analytical methods are accessible to find out the organic carbon concentration in soil with distinctive accuracy, each of them having own constraints and gains. The aim of the present study was to compare the experimental results obtained for soil organic carbon through several methods (wet dichromate oxid...