References on the Bakery Quality of Wheat Harvest in Teleorman County

Iulia Nitu (iulianituro@yahoo.com), Sorina Cernat (cernat.sorina@yahoo.com) and Loredana Neagu Frăsin (loredana_beatrice2003@yahoo.com)
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Iulia Nitu: Valahia University of Targoviste, Romania
Sorina Cernat: Valahia University of Targoviste, Romania
Loredana Neagu Frăsin: Valahia University of Targoviste, Romania

Chapter 15 in World Lumen Congress 2021, 2022, vol. 18, pp 148-159 from Editura Lumen

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.

Keywords: wheat; quality indicators; climatic conditions (search for similar items in EconPapers)
JEL-codes: Q1 Q13 Q18 (search for similar items in EconPapers)
Date: 2022
ISBN: 978-1-910129-33-3
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Persistent link: https://EconPapers.repec.org/RePEc:lum:prchap:18-15

DOI: 10.18662/lumproc/gidtp2022/15

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