The Baking Quality of Wheat Flour (<i>Triticum aestivum</i> L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)

The Baking Quality of Wheat Flour (<i>Triticum aestivum</i> L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)

The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less intensive agrotechnology (organic and integrated farmin...

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Bibliographic Details
Main Authors: Katarzyna Wysocka, Grażyna Cacak-Pietrzak, Beata Feledyn-Szewczyk, Marcin Studnicki
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Applied Sciences
Subjects:
protein content
wet gluten
falling number
water absorption
rheological properties of dough
wheat bread
Online Access:https://www.mdpi.com/2076-3417/14/5/1886

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