References on the Bakery Quality of Wheat Harvest in Teleorman County
References on the Bakery Quality of Wheat Harvest in Teleorman County

Author(s): Iulia Nițu, Sorina Cernat, Loredana Beatrice Neagu Frasin
Subject(s): Economy, National Economy, Agriculture, Socio-Economic Research
Published by: Editura Lumen, Asociatia Lumen
Keywords: wheat;quality indicators;climatic conditions;
Summary/Abstract: In the course of time, grains have been and will always be a group of plants of utmost importance to the human existence and activity. Among these, wheat is the main crop used as raw material in the milling-bakery sector (basic food sector). I considered it appropriate to develop a study in Teleorman county on the bakery quality of the varieties of wheat. We analyzed the quality of the production by several indices for 4 varieties of wheat (Boema, Dropia, Flamura 85, Fundulea 4): wet gluten content, dry gluten content, deformation index, gluten index. Determining these indices the laboratory analyzes were performed in two repetitions, for 3 years. We studied pure varieties, as well as mixtures between them in different proportions.

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