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may employ (wheat) flour produced from the SC2 biological link, having the same value of
the humid gluten as in the case of the B and SC1 (biological) links.
At the level of “other replications” (biological) links the discrepancies are striking. The
lack of selection pressure at the level of these replications, leads inevitably to the qualitative
decrease of the flour, which, as above signalised, is associated with a production. From all
above mentioned, it is occurs the fact that the proper seed for obtaining some top-quality
bread-making products must be placed at the level of the SC2 seed type.
CONCLUSIONS
1. The gluten content of the wheat is strongly influenced by the biological category (class)
of the seed used, high differences concerning the content occur between the biological
links obtained through amelioration (B,SC1,SC2) and “other replications”.
2. The gluten content, in a similar manner with the protein content, has increased values in
the case of B,SC1,SC2 biological categories (classes) while the “other replications”
category has quite reduced values, from which it results the fact that the seed used to
obtain bakery products must be placed at the level of the SC2 seed.
3. The protein content and the gluten one show less significant differences in the two-year
research period; these are due to the soil and climatic factors.
REFERENCES
1. Haş, Ivan (2006)-Producerea seminţelor la plantele agricole, Editura Academic Pres,
Cluj-Napoca
2. Munteanu, S.L., I.Borceanu, M.Axinte, G.V.Roman(2001) - Fitotehnie, Editura Ion
Ionescu de la Brad, Iaşi
3. Savatti,M., G.Nedelea, M.Ardelean,(2004)-Tratat de ameliorare a plantelor,Editura
Marineasa,Timişoara
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