Preliminary Research on Triticale Recovery in Bakery

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).