In the recent years, evidence has been accumulated about the beneficial effects on consumers' health of oat in daily diets, respectively: maintaining blood cholesterol, lowering postprandial glucose, cardiovascular risk reduction, reducing oxidative stress and so on. The increase of oat content in bakery products, such as bread was generally associated with a decrease in volume and a worsening of sensorial characteristics, features that are guiding the consumer's decision to buy a particular product. Researchers have aimed to achieve a bakery product that contains a sufficient amount of whole oat flour, without affecting the quality characteristics of bread (volume, porosity, elasticity). Our results have shown that the ideal proportion between the oat flour and wheat flour was 30:70, in order to obtain a functional product attractive to the consumer. We have also analyzed the main rheological changes (by farinographic and alveographic methods) of dough obtained from wheat-oat composite flours (10, 20, 30, 40, 50% oat flour). Our findings have shown that the addition of oat flour significantly increased the water absorption and decreased water retention capacity under mechanical stress. Generally, the rheological parameters in wheat-oat composite flours were affected by a more than 20% oat flour content.

The aim of the research was to determine to what extent the farinograph and alveograph parameters correlate with each other, and with the physical-chemical parameters, frequently used in the evaluation of wheat flours quality. Thus, 81 samples of wheat flours were analyzed. We found a better correlation of alveographic parameters, such as Extensibility and Mechanical Work (r2 varied between 0.48-0.51), with Protein content and Gluten content of flours, compared to farinographic parameters: Development time and Stability (r2 varied between 0.25-0.35). A poor correlation between farinographicand alveographic parameters was observed, the maximum value of the determination coefficient being r2=0.40, between Stability and Mechanical Work. The factorial analysis led to the highlight of four principal components. The first principal component was strongly correlated with the Protein content (including Gluten) of flours, with most farinographic (except for Water absorptin) and alveographic parameters (Mechanical work, W and Extensibility index, G). This component appears to express the tolerance of flours to the mechanical stress, exerted in the dough phase and their ability to preserve the own viscosity under mechanical stress conditions. The second principal component is related to the dough resistance to deformation, as expressed by the alveographic parameters Resistance and the P/L ratio. Principal components three and four were strongly correlated with flours ash (extraction degree) and amilolytic activity.

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The aim of the research was to evaluate the effect of addition of white and red quinoa whole flours (15% and 30%) on the physical-chemical and rheological parameters of white and dark wheat flours, in order to optimize the mixtures for bakery products. Flours were analysed in terms of moisture, protein and ashe content, wet gluten, gluten index, falling number, dough farinographic and alveographic parameters. In addition bread specific volume, porosity, crumb moisture and technological water absorption were determined. The optimum bakery potential of wheat flour mixtures with quinoa flours was decided based on the high extensibility and low resistance of dough. For additions up to 15% white quinoa flour, the breads had the highest specific volumes (3.8 ml/g dark flour; 2.5 ml/g white flour).

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The aim of the paper was to determine the effects of seed bacterization and soil fertilization (Universol Blue, Ferticare I/3 weeks), upon production parameters of Bördi variety pea. The garden peawas randomly sown on 36 plots, which formed 12 experimental variants. The V1-V6 variants were unbacterized and V7-V12 variants were bacterized (factor A). Variants V1 and V7 were unfertilized controls. Variants V2, V3, V4 and V8, V9, V10, were fertilised with Universol (337.5 g; 421.875 g; 506.25 g/variant), while V5, V6 and V11, V12 were fertilised with Ferticare (540 g; 607.5 g/variant) (factor B). Dispersional analysis for the bifactorial experiment (2×6) placed in subdivided plots, highlighted that there were significant differences between the peashells production (t/ha) in bacterized variants (experimental F distribution 532.411> theoretical F 98.5; p<0.01). Significant differences were also obtained between the production of peashells (t/ha) in fertilized variants (experimental F distribution 53.55>F theoretically 4.10; p<0.01). The interaction between the two bacterization-fertilization (AxB) factors was not significant. In all variants, Ferticare fertilizer was found to be significantly more effective than Universol. The bacterization effect was very significant, the production of peashells (t/ha) increased by 1.002 t/ha and 116.542%, respectively, compared to unbacterized variants (7.059 t/ha vs. 6.057 t/ha).

Basil is a plant known since ancient times for its properties (carminative, antiseptic), being considered a sacred plant. With the passage of time and with the diversification of assortments, basil was used for decorative and aromatic purposes, being considered a spicy plant. Red basil is also used in the perfume industry due to the pleasant aroma it possesses. Multiplication procedures were developed by in vitro cultures, using varieties of Romanian origin: 4 from red basil (lines: L9, L10, L11, L12) and 9 from green basil, characterized by special aromas and leaf shapes. When evaluating the germination yield, the percentages varied between 45-80% for aseptically inoculated red basil seeds on culture medium. And in the case of green basil varieties, the yield varied between 25 -100% after sowing in universal organic substrate. For the seeds of the green basil varieties, the sowing was performed in universal organic substrate, and the germination yield varied between 25 -100%. The types of explants taken from the resulting seedlings were represented by stems (fragments of hypocotyl and epicotyl), leaves and cotyledonary node. The induction of organogenesis was evaluated differently for each type of explant under the effect of phytohormones such as cytokinins (TDZ and BAP) added in concentrations of 0.5-2 mg / L to the basal culture medium MS / 1962. After 3 subcultures of the explants on the culture medium recipes (45 days), the organogenic yields expressed in vitro were compared