9753 1 archive 4766 disk0/00/00/97/53 2007-03-09 2009-08-20 14:34:39 2009-08-20 14:34:39 conference_item show 0 en The final version of this paper is published in: Niggli, Urs; Leifert, Carlo; Alföldi, Thomas; Lück, Lorna and Willer, Helga, Eds. (2007) Improving Sustainability in Organic and Low Input Food Production Systems. Proceedings of the 3rd International Congress of the European Integrated Project Quality Low Input Food (QLIF). University of Hohenheim, Germany, March 20 – 23, 2007. Research Institute of Organic Agriculture FiBL, CH-Frick.http://orgprints.org/10417/ Printed copies may be ordered from the FiBL Shop at www.shop.fibl.org. int_conf_2007qlif_2_food_quality_and_safety int_conf_2007qlif_3_crops March 20-23, 2007 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems University of Hohenheim, Germany never 0 http://orgprints.org/10417/ TRUE poster Mazzoncini Marco Belloni Paola Risaliti Rosalba Antichi Daniele pub 2security winter wheat, organic, quality, bread In the frame of a long-term experiment carried out in Central Italy, conventional and organic winter wheat cropping systems were compared in 2004 and 2005 to evaluate the effect of system management on wheat grain yield and quality. The organic system showed grain and straw yield about 50% lower than the conventional system. Organic grain samples resulted 20% lower in protein content and exhibited poor bread production qualities. Despite that, organic bread, did not show differences in crust thickness, crumb volume and in crumb alveolus structure in a visual evaluation. Differences were, however, appreciated by panellists who found organic bread harder and more flavourful than conventional. 2007 published public 7163 1 9753 1 application/pdf de public

Mazzoncini-etal-2007-WheatBreadQuality.pdf

Mazzoncini-etal-2007-WheatBreadQuality.pdf 283832 http://orgprints.org/9753/1/Mazzoncini-etal-2007-WheatBreadQuality.pdf