Attention given to quality improvement is evidenced by numerous researches and international meetings that have focused on wheat quality; however, the latest decades have shown that the progress made in obtaining varieties with a high protein content and superior baking characteristics are less obvious, which is due to the fact that the wheat amelioration work is directed especially towards increasing quantity and less towards improving quality ( Ahrendts J.,1995 ). To obtain the final consumption products for people, the wheat submitted to milling must meet certain standards of quality and food safety. Food safety is not negotiable and, together with quality, it is the essential condition for the acceptance and maintenance of food offer on the market. Food security means ensuring food hygiene throughout the entire production chain, from the raw materials until the final consumer, it is the responsibility of all those involved in the food chain and it can cause that the risk of contamination is minimized or eliminated ( Alexa Ersilia, 2004 ). The milling industry producers are compelled to use only wheat which corresponds to the quality parameters required by standards, technical specifications and health rules in force. Checking food quality in all phases of the technological manufacturing process, from raw materials to finished product and its storage is mandatory and it is done by specialized personnel, in charge of quality control ( Bâlteanu Gh.,1991) . On the basis of the above, the present study has aimed to evaluate certain varieties of local autumn wheat in terms of yield quality and baking characteristics, under the influence of graduate mineral fertilization.

quality indicators, wheat, starch, protein, gluten

Presentation: oral