Cereal gradation constitutes in fact an identification and separation of cereals in accordance with appearance and physical properties or taking into consideration one of cereals’ specific characteristics (chemical or technological). This new system gave the opportunity to establish the real quality of stored cereals. The most important operation in gradation process is to obtain a representative sample. The aim of this paper was to establish the real quality of wheat species cultivated in the Suceava County. Also, it was made determination of technological properties through Alveograph curves, in order to make recommendation for different usages. Four wheat species were evaluated (Dropia, Flamura 85, Fundulea 4, Local type named SV1). The most qualitative were Dropia and Falmura 85 which had very good rheological properties and could provide superior flours. Fundulea 4 belongs to A2 class according to its rheological properties, and could provide good flours. The local type SV1 was the worst species analyzed and the flour obtained could be used only to make biscuits, cakes or liquid doughs.
MENU
