id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-413	DROBOTĂ, Constantin; GONTARIU, Ioan	GENETIC RESOURCES AND THE PROGRESS REACHED BY WINTER WHEAT BREEDING	2017	8	.pdf	application/pdf	3875	99	40	The bread making features value of the experimented varieties, appreciated through bread volume and weight, from 100g of flour , demonstrates that from this point of view the advanced varieties are mostly varieties with good bread making features qualities, the bread volume registering from 441 cm3 in the variety Apullum, up to 506 cm3 at Dropia, and their weight varying between 139 g at variety Turda 81 and 144 g at varieties Dropia, Aniversar and Fundulea 4. It has been noticed that from this point of view the Lovrin 10, Aurora and Kaukaz varieties have registered the highest values for one thousand kernel weight (39,9 g –42,4 g) Table 3 The yield quality of wheat varieties and lines which were experimented during period 1970 -1975 at ARDS of Suceava Gluten From 100g flour Variety or line	cache/fens-413.pdf	txt/fens-413.txt