Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat
1998
Haglund, A. | Johansson, L. | Dahlstedt, L.
The purpose of the project was to study how conventional and ecological farming systems and different dough kneading intensity affected the baking properties of wholemeal flour, and how those properties affected the taste and consistency of wholemeal bread. Sensory evaluations were performed with respect to wholemeal tin loaves from winter wheat. The dough from each wheat sample was divided into two parts. One part was subjected to low kneading intensity, the other to high kneading intensity. High kneading intensity refers to standard commercial practices. Wholemeal from the conventional farming system had a higher protein content than wholemeal from ecological farming systems. Wholemeal from the conventional farming system resulted in bread with a large volume and a high degree of elasticity while wholemeal from ecological farming systems resulted in a dry bread. High kneading intensity generally resulted in a dry and less elastic bread which had a significantly stronger tinge of grey on the surface of the slice.
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