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Nr.crt. Pasaj Gluten Nr.crt Pasaj Gluten
1 F\R3 25.3 10 F2\R1 25.6
2 F\B1-B2 31.9 11 F\C4 26.8
3 F\C3 27 12 F\DD1 31.5
4 F1/R1 27.1 13 F\B4-B5 33.6
5 F\B3 31.6 14 F\C2 26.6
6 F1\C1 28 15 F\R2 27.6
7 F2\C1 25.8 16 F1\C5 24.8
8 F\V1 32 17 TARATE
9 F2\C5 24 18 GRAU
Tabel 3   Determinare  gluten  cantitativ
Grafic 3  Determinare gluten cantitativ
Nr.crt. Pasaj Stabilit. Nr.crt Pasaj Stabilit.
1 F\R3 6 10 F2\R1 5
2 F\B1-B2 16 11 F\C4 5
3 F\C3 2 12 F\DD1 12
4 F1/R1 2 13 F\B4-B5 6
5 F\B3 7 14 F\C2 5
6 F1\C1 9 15 F\R2 5
7 F2\C1 5 16 F1\C5 5
8 F\V1 7 17 TARATE
9 F2\C5 1 18 GRAU
Tabel 3  Determinare stabilitatii  aluatului la farinograful Brabender
Grafic 3 Determinare stabilitatii  aluatului la farinograful Brabender