References on the Bakery Quality of Wheat Harvest in Teleorman County

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.

The Effect of Different Cropping Systems on Yield, Quality, Productivity Elements, and Morphological Characters in Wheat (Triticum aestivum)

“…A deformation index less than 5 mm indicates good but strong or short, which can be slightly improved. A deformation index greater than 20 mm indicates a weak, filamentous gluten, which signals a degradation caused by an attack of wheat bug [66].…”