STUDIES CONCERNING THE QUALITY OF BREAD WHEAT VARIETIES FROM ROMANIA

Nine bread wheat varieties from Romania were analyzed (2007 and 2008, summer crops, 65 samples). Thousand kernel weight, test weight, ash content, gluten content, gluten index, falling number, gluten swelling index, and rheological properties with Mixolab and Alveograph were investigated. The characteristics were influenced by climatic growing conditions and genetic factors. A characteristic for Romanian wheat for 2008 crop was the poor gluten content because the crop practices and environmental conditions. Other characteristic of the 2007 and 2008 crops was the very high falling number value. In fact, in Romania this characteristic it is maintained in the last years. The flour obtained from milling of the wheat, crops 2007 and 2008, is necessary to be supplied with vital gluten and exogenous alpha-amylases. The extensibility and the dough strength were very lower, from 12 to 26 mm, respectively 87.3x10(-4) J. The values for C3, C4 and C5, registered at Mixolab, were low for all varieties.