A comparative study on obtaining bakery products from ordinary and organic wheat

Résumé : Quality of flour and bread products prepared from conventionally and organically cultivated wheat were compared. In comparison with conventional flour, organic wheat flour had a lower wet gluten content (24 vs. 26.2%), gluten index (43 vs. 74) and extensibility index (18.2 vs. 19.2), together with a higher fall index (258 vs. 241). Bread buns made from organic flour demonstrated higher porosity but lower vol. than those made from conventional flour. Results suggest that organic flour is better suited for preparation of multicereal bread and speciality products, such as burger buns, whereas conventional flour is more suitable for the manufacture of loaf products, hearth bread and toast bread.