Assessment of the baking quality of organic wheat varieties
Preliminary report on a study published
25.08.2009The IBDF Darmstadt is running a study with the title: Development of process-oriented diagnostics of flour quality and dough preparation to optimize the production of bakery products made of organic wheat varieties.
Preliminary studies showed that the processing qualities of varietal organic wheat varieties are not satisfactory when no adoptions in processing are made. Moreover, the studies showed that the baking quality is not only depending on the amount of gluten, but also on the quality of gluten. The aim of the study is to allow the processing of organic wheat varieties with low gluten amounts. Studies on different varieties showed differences in the baking volume. However, these differences could not be attributed to different analytical results. Using a newly developed baking test, the relative excellence of organic wheat varieties was shown.
The preliminary study can be obtained from the office of Forschungsring e.V. (info[at]forschungsring.de). The study will be continued until July 2010, is funded within the German national program for organic farming (Bundesprogramm Ökologischer Landbau, 06OE296). For details see the list of projects
Enter the project key 06OE296 in the search field.
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