Technological behavior of flours is the result of complex interactions which should be analyzed through specific quality parameters: protein content, wet gluten, Zeleny index, Falling Number, extensibility and resistance. Many times, reality shows us that the established values for classical quality parameters of flours, didnt assure an optimal technological behavior. The wheat quality is genetically influenced by soil, climate, technological parameters, pest and disease attack.
The aim of this paper was to establish which are the influences of cereals cultivar on technological behavior of flours and, also, on bread quality. In order to obtain some available data it was used two wheat types from two different habitats of Romania (South West - Oltenia County and North East -Moldavia County). It was established that the wheat result from North East had better qualitative parameters and the obtained bread were the most qualitative.
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