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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Lately, both internationally as well as nationally, due to high demand for bakery products has increased the area of culture triticale particularly harsh wheat areas. This is due to the adaptability of this species and its properties. Through this study we wanted to present a statement of quality crop of triticale grown in Moldova.

The paper work aims to present the quality of triticale crop grown in Transylvania and to encourage the cultivation of this species on large areas in Romania. Following the project results, is found the adaptability of triticale cultivation under different biotope conditions and the benefits resulting from this culture. It was found upward trend in areas under triticale in last years of the study, in more counties from Transylvania.

In the context of world agriculture, the application of chemical fertilizers remains one of the main ways to increase agricultural production, manage crop quality and improve soil fertility. The application of cultivation technologies, meant to lead to the improvement of agricultural production, determines biological, chemical, physiological changes in the plant and in the soil.