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Wheat quality, regadless of its destination, is a key factor determining its market value. At SCDCB Mures are tested in comparative cultures, every year a large number of domestic and foreign varieties that are aimed at production quality, quality bakery, the degree of adaptability to environmental conditions, tolerance and resistance to various cryptogamic diseases that has wheat.

According to existing regulations in determining pesticide residues in cereal matrix, is required to determine parameters of performance method for both standard methods and those that are made slight changes to improve the method. For the purposes of the above, we done a validation of the QuEChERS method as follows

Aflatoxins (AFs), the secondary metabolites produced by species of Aspergillus, specifically Aspergillus flavus and Aspergillus parasiticus, have harmful effects on humans, animals, and crops that result in illnesses and economic losses. Wheat that is susceptible to these fungi infections through its growth, harvest, transport, and storage, is the most important food in Romania. Therefore, this study sought to present mycotoxins in wheat samples grown in different regions of Transyvania, the results being obtained in the climate of the year 2009-2010. Wheat samples were collected from Turda and Targu Mures. It was analyzed the presence of aflatoxins B1, B2, G1, G2, using HPTLC in twenty samples of wheat. Percentage of samples found positive for aflatoxin B1, B2, G1, G2 was 10%, 5%, 0%, 0%. Although the percentage of aflatoxin found in wheat is low, these percentages should be considered, in terms of exposure every day to mycotoxins through consumption of cereals and cereal-based products.

In this study has been taken one whole flour coming from wheat Turda 2000 species and other whole flour coming from triticale Titan species. Both species have undergone fertilization treatment: F1=N40P40 and F2= N60P60. Whole flour from these species of cereals was mixture in three different ratio for each type of fertilization finally obtaining 7 bread variants including the control variant coming from whole flour Turda 2000 species unfertilized. The three ratios have been chosen like M1=50:50% wheat:triticale, M2=70:30% wheat:triticale, M3=30:70% wheat:triticale. Following analysis of the main force Romanian bakery standards like: volume, porosity, elasticity, H / D ratio, moisture, acidity, sodium chloride and comparing each of the 6 variants with the blank variant was evidence found that the best variant how is in according with maximum physico-chemical parameters is P1F2 variant with a ratio of 50:50% wheat:triticale follow by P2F2 with a ratio of 70:30% According with analysis performed found that fertilization factor has a very significant influence on the bakery quality.

Sunflower halva, popular in countries from Eastern Europe, is made of sunflower tahini, cooked sugar and soapwort root extract. Lipid fraction in traditional sunflower halva is rich in polyunsaturated fatty acids, susceptible to peroxidation. Oxidation of the lipids is one of the main causes of lipid rich food deterioration leading to formation of off-flavour that negatively affect their quality and shelf life. In this study the initially phase of oxidation in sunflower halva was assessed, using as indicator the peroxide value (PV). The protocol followed was the one described by IDF standard which uses ammonium thiocyanate as Fe(III)-complexing agent. Halva samples stored at room temperature, in open air conditions for four months, respectively ten months were analyzed. The PV of sunflower halva at 10 months of storage was ~ 2 times higher that the PV of sunflower halva at 4 months of storage. The samples of sunflower seeds used for the analysis were freshly dehulled and dehulled and then stored at room temperature in open air conditions for four months. The freshly dehulled sunflower seeds had a PV of 4.14 meq O2/Kg fat, similar values with those reported in the literature. The sunflower seeds dehulled and than stored for 4 months at room temperature in open air conditions had a PV of 89.47 meq O2/Kg fat, rancid taste being detected. Regarding the oxidative stability of sunflower halva, care must be taken on storage conditions and packaging – temperature and oxygen availability. For further studies addition of supplementary antioxidants should be considered.

The paper presents and analyzes the baking quality indices of indigenous wheat varieties (Ariean, Apullum and Dumbrava) grown at S.C.D.A. Turda during 2008-2009 crop year, under agrofond influence. Results showed that the g enetics and technological factors contribute to change in fairly wide limits of chemical compositio n of wheat grain. Experiencing the three wheat varieties different doses of organic fertilizers (N 50 P50 K50 kg/hai N 50 P50 K50 + N50 P30 kg/ha), crude protein values range between 13,73% (N 50 P50 K50 kg/ha ) and 15,78% (N 50 P50 K50 + N50 P30 kg/ha) in Ariean variety, between 12,71% (N 50 P50 K50 kg/ha ) � i 15,13% (N 50 P50 K50 + N50 P30 kg/ha) in Apullum variety and between 12,95 (N 50 P50 K50 kg/ha ) � i 15,05% (N 50 P50 K50 + N50 P30 kg/ha) in Dumbrava variety. Also the values of wet gluten content vari es between 32,55% influenced by N 50 P50 K50 kg/ha and between 37,65% - 39,05% influenced by N 50 P50 K50 + N50 P30 kg/ha.

The paper presents methods for obtaining table mustard and other three new varieties: rosemary mustard, mint mustard, fennel mustard and also their physico-chemical, microbiological and sensory characterization. After the determinations made, both raw materials and finished product quality parameters obtained are superior to existing assortments. Results of microbiological determinations for all 4 types of mustard studied are within the standards. Scores obtained from sensory analysis was: classic table mustard 4.15 (max. 5 points), followed by fennel mustard - 4.02, rosemary mustard - 3.98 and mint mustard - 3.96.

Wheat quality is a notion difficult to define, because its uses are multiple and each use requires specific technological characteristics of wheat grain. Wheat quality in Romania is regulated by a multitude of national standards aligned internatinonale standards, based on which parameters for wheat milling and bakery chain place restrictions on receiving grain from farmers. Wheat quality is determined by the variety grown in climatic and technology conditions. Choosing a variety of wheat to ensure a better alignment of resources as the area's climatic and biological features of the variety is a prerequisite for obtaining a large production, stable quality and have a potentially quality corresponding of milling and bakery needs. Genotype influence on grain quality has been achieved in three varieties of winter wheat: Ariesan, Apullum and Dumbrava planted in the year crop 2008-2009 at S.C.D.A. Turda. In Tab. 1 values (mean repetitions) track quality indices studied on wheat varieties, which are compared by mean values. Tab.1 The quality indices studied on wheat varieties

Research goal is to highlight the quality of autumn triticale variety Titan and a variety of wheat Turda 2000 found in an polifactorial experience to S.C.D.A. Turda, in order to recovery in bakery. The quality value parameters of this wheat variety and triticale variety in S.C.D.A. Turda climate, obtained in 2008 are between normal limits established by standards, is strongly influenced by biological, ecological and technological factors. The following grain quality parameters were estimated: moisture (%) , test weight (Kg/hl) protein content (%), wet gluten(%) , deformation number(mm) ,falling number (sec), foreign bodies(%); index of expansion (IE cm) ; ash content ; Zelleny (ml).

This paper analyzes the quality index of baking values regarding some domestic and foreign varieties of wheat, grown in a comparative crop from two counties of Romania Satu Mare and Bihor. The agriculture in the western area and overall in Romania, doesn’t have the characteristics of sustainable agriculture, since the obtained production is far from the performance criteria of European agriculture, poor management of risk factors is one of the causes of this situation. The research objectives were: • the establishing the productive potential of varieties of winter wheat • the unlocking the potential of productive varieties of wheat; • the correlation of productive characteristics regarding varieties of bread wheat quality

SUMMARY Due to its high production capacity, the attributes range of adaptation, agronomic characteristics and features enhanced quality, Trit icale has gained a very much recognized both economical food and in animal nutrition. The a nalysis undertaken at CIMMYT (Mexico) and other research institutes in the world, on a la rge number of different forms of triticale, grown in the various geographical areas of the glob e, have shown that lysine content of protein is on average 3.7%, pointing out the great variability in this regard, with limits of up to 4.9%. Meanwhile, the protein content in grain on average 17.5%, with values ranging widely variation, from 11.7 to 22.4%. The tests on protein quality of flour have shown th at the reserve Triticale proteins are characterized by a high content in glutamine (over 32%) and proline (from 12.5%) and at the same time, the increased amounts of amino acids: ly sine, methionine, tryptophan. From this point of view, triticale proteins, except those of wheat, presents a higher biological value than other cereals proteins. The research on the attribu tes of milling and the possibilities of obtaining some varieties of flour with good baking quality have shown that current varieties and lines of Triticale give lower efficiency than w heat flour. The average yield of flour obtained from three different varieties of tritical e, experienced in 10 localities, recorded 49.5%, with limt of variations from 44.7 to 55.7%. (Tab. 1) (after Welsh and Lorentz, 1978)

The purpose of this project is to show Ariesan, Apullum and Dumbrava wheat qualities, by exposing them to some agents to S.C.D.A. Turda. The quality value parameters of this wheat varieties, in S.C.D.A.Turda climate, obtained in 2008 are between normal limites established by standards, is strongly influenced by biological factors, ecological and technological.

In recent years, world grain production faces with disastrous effects induced several toxicogene species of the Fusarium, Alternaria, Aspergillus si Penicillium genera. Food and Agriculture Organization (FAO) estimated that worldwide up to 25% of food crops are significantly contaminated by mycotoxins. The most important mycotoxins that pose a significant hazard to human health are synthesized by molds that grow on grains, especially wheat and maize, but also barley, oats and rice. Practice has shown that the storage of grain, grist products and bakery product appears under certain conditions a microflora which favors the growth of fungi and production of mycotoxins.The existing molds in grain storage are multiply when the relative air humidity is between 80-85%, and the temperature reaches above 26° C. The products appeal to turn the source of infection, accumulating toxins. Aflatoxins have been highlighted in bread, cereal, maize, and some types of bread diet. In grain near afltatoxine was discovered and ochratoxin A and other toxic metabolites of fungi, most of the genera Aspergillus and Penicillium, which passing in grist products, highest concentrations are recorded in the bran. And the flour stored in conditions of high humidity may occur fungi producing mycotoxins (Fusarium, Mucor, Penicillium, Aspergillus). The growth control of fungi and production of mycotoxins in grain production can be achieved by: monitoring of storage conditions, use of antifungal agents, use of natural factors of resistance. So, it is recommended to store grain at low temperature and humidity as to optimal. By increasing of CO2 concentration in the atmosphere by storing up to 40%, production of mycotoxins is minimized. Consumption of food contaminated with certain types of molds can cause human and animal health adversely, the emergence of forms of "exudative hepatitis" by the presence of liver cancer. Most mycotoxins have carcinogenic effects.