Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 19 ISSUE 3
Written by Adriana MOREA, Roxana VIDICAN, Ioana CRIŞAN
All grown plants have high nutritional value but wheat is the most important. The quality of gluten (viscosity, elasticity, extensibility, resistance to proteolytic fermentation in the fermentation process, etc.) is very important, it gives wheat quality. The protein content of the grains is a most important qualitative factor that gives the harvesting use value. The gluten content is dependent on the protein content of the grains. It is an indicator on the basis of which the quality class of the harvest obtained is determined. The researches studied the crop behaviour of six Premium wheat varieties in the soil and climate conditions in Calaraşi area during 2017. We analized some qualitative indicators (the content in protein and gluten, the hectolitre weight and a mass of 1000 grains). The best results were recorded in Tamino variety, where the efficiency reached 8,985.0 kg / ha.
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