Chemical Research Laboratory, Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Akademija, Kedainiai district, Lithuania.
J Sci Food Agric. 2012 Nov;92(14):2811-8. doi: 10.1002/jsfa.5675. Epub 2012 Apr 11.
The current study aimed to estimate the effects of organic and conventional production systems and four winter wheat (Triticum aestivum L.) bread cultivars on the technological properties of grain, flour, dough and bread, to increase current knowledge regarding the interactions of the technological properties of winter wheat and assess the cultivars for their suitability for organic production systems.
All the technological properties winter wheat which were investigated were significantly affected by the agricultural production system and cultivars, and some of them, mostly grain quality parameters, by the harvest year. Grain from organic winter wheat had significantly lower protein and gluten contents, lower sedimentation and flour water absorption values, shorter dough stability time and lower loaf volume, but higher values of starch content and stronger gluten, compared with grain from the conventional wheat. For both production systems significant positive correlations of protein content with gluten content, sedimentation value, dough stability time, loaf volume, farinograph water absorption, and negative with starch content, gluten index were determined.
Statistically significant differences between agricultural production systems were found. The cultivars Ada and Alma had better technological properties that make them more suitable for the organic production system, compared to Širvinta 1 and Zentos.
本研究旨在评估有机和常规生产系统以及四个冬小麦（Triticum aestivum L.）面包品种对谷物、面粉、面团和面包的工艺特性的影响，以增加对冬小麦工艺特性相互作用的了解，并评估这些品种是否适合有机生产系统。
所研究的所有冬小麦工艺特性均受农业生产系统和品种的显著影响，其中一些特性，主要是谷物品质参数，还受收获年份的影响。与常规小麦相比，有机冬小麦的蛋白质和面筋含量较低，沉降值和面粉吸水率较低，面团稳定性时间较短，面包体积较小，但淀粉含量较高，面筋较强。对于这两种生产系统，均发现蛋白质含量与面筋含量、沉降值、面团稳定性时间、面包体积、粉质仪吸水率呈正相关，与淀粉含量、面筋指数呈负相关。
发现农业生产系统之间存在显著差异。与Širvinta 1 和Zentos 相比，Ada 和 Alma 这两个品种具有更好的工艺特性，更适合有机生产系统。
