EXPERIMENTAL RESULTS REGARDING NUTRITIONAL AND TECHNOLOGICAL QUALITY OF BACKING CEREALS PUBLISHEDMaria Toader, Gheorghe Valentin Roman
The paper presents the results of research performed during 2004-2007 on Moara Domnească Experimental Field, near Bucharest City, regarding chemical composition and yield quality on three species of backing cereals: wheat, rye and triticale .Research distinguished following wheat grains chemical composition values: moisture between 1.59 and 11.89% and dry matter content comprised between 88.11 and 88.41%, from which: proteins between 12.01 and 12.20%; wet gluten between 25.37 and 28.78%; starch between 65.45 and 66.31%; lipids between 2.37 and 2.62%; cellulose between 1.85 and 2.09%; ash between 1.21 and 1.68% and between 247 and 272 seconds for Falling Number. By comparison, rye grains were distinguished themselves depending on: proteins between 13.03 and 13.32%, wet gluten between 3.68 and 4.07%, and Falling Number between 60 and 77 seconds. Triticale grains distinguished themselves through a proteins content between 14.29 and 14.64%, gluten between 4.16 and 4.50%, and Falling Number between 121 and 126 seconds.
baking cereals; nutritional quality; food allergies