References on the Bakery Quality of Wheat Harvest in Teleorman County

  • Iulia Nitu Valahia University of Targoviste, Romania
  • Sorina Cernat Valahia University of Targoviste, Romania
  • Loredana Neagu Frăsin Valahia University of Targoviste, Romania
DOI: https://doi.org/10.18662/lumproc/gidtp2022/15
Keywords: wheat, quality indicators, climatic conditions

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.

References

Roman Gh. V and colab. Conditioning and preservation of the wheat harvest. Determination of bakery quality. Bucharest: S.C. Universul S.A Publisher; 2003.

Agro-meteorological database of the National Meteorological Administration.

Published
2022-03-11
How to Cite
Nitu, I., Cernat, S., & Neagu Frăsin, L. (2022). References on the Bakery Quality of Wheat Harvest in Teleorman County. LUMEN Proceedings, 18, 148-159. https://doi.org/10.18662/lumproc/gidtp2022/15
Issue
Vol 18 (2022): Globalization, Innovation and Development, Trends and Prospects (GIDTP 2019)
Section
Articles

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