Abstract:According to the literature the protein nutritive value of triticale is higher than that of wheat. For this reason, and others, the possibility of using triticale in bakery was investigated.
The paper analyzes the optimisation of the wheat-triticale proportion between Turda-2000 wheat and triticale Titan variety, to improve the quality parameters of the two varieties of bread-making grain, under the influence agrofond. The two varieties were grown at S.C.D.A. Turda in the crop year 2008-2009.
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