The effect of nutrient supply on the baking quality of organic wheat cultivars

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Summary

Six different of cultivars of spring wheat (Triticum aestivum cv.: Thaifun, Triso, Thasos and Amaretto), Spelt (Triticum spelta cv.) and Emmer (Triticum dicoccum cv.) were cultivated in an organic study using six different organic compost types (two different household waste composts, sewage sludge compost, fruit and vegetable compost and two different renescience compost types) and one control with no manure applied. Bread was baked with flour from each of the samples. The protein content, the gluten content and the Falling Number (FN) were measured for the flour samples and specific volume, the sensory quality and instrumental measured hardness were measured on the bread samples. Different compost types resulted in significant differences in the content of protein, gluten and specific volume as well as distinct different sensory profiles of the bread. However, the tested cultivars responded significantly different towards the different compost types leading to very different sensory profiles as well as content of protein, gluten and specific volume due to a high interaction effect between compost type and cultivar. Hence, this study shows the importance of testing more than one cultivar in nutrient supply field experiments and the results make it hard to conclude which of the N-compost sources that are the best in order to obtain the highest content of protein and gluten as well as the optimal sensory profile.

Available Versions of this Item

• The effect of nutrient supply on the baking quality of organic wheat cultivars. (deposited 03 Jun 2015 14:07)
  • The effect of nutrient supply on the baking quality of organic wheat cultivars. (deposited 06 Jan 2016 08:28) [Currently Displayed]