SENSORY EVALUATION OF WHOLEMEAL BREAD FROM ECOLOGICALLY AND CONVENTIONALLY GROWN WHEAT

The purpose of the project was to study how conventional and ecologica l farming systems and different dough kneading intensity affected the baking properties of wholemeal flour, and how those properties affecte d the taste and consistency of wholemeal bread. Sensory evaluations we re performed with respect to wholemeal tin leaves from winter wheat. T he dough from each wheat sample was divided into two parts. One part w as subjected to low kneading intensity, the other to high kneading int ensity. High kneading intensity refers to standard commercial practice s. Wholemeal from the conventional farming system had a higher protein content than wholemeal from ecological farming systems. Wholemeal fro m the conventional farming system resulted in bread with a large volum e and a high degree of elasticity while wholemeal from ecological farm ing systems resulted in a dry bread. High kneading intensity generally resulted in a dry and less elastic bread which had a significantly st ronger tinge of grey on the surface of the slice. (C) 1998 Academic Pr ess Limited.