Backqualität von Winterweizen in Bio- und Extenso Prüfungen

Summary in the original language of the document

Winter wheat trials have been carried out from 2002 to 2007 under extensive or organic
conditions. The results of baking quality analyses have been compared for the
same varieties, cultivated under both conditions during the same year. Rheological
analyses generally show lower results for the varieties cultivated under organic conditions
when baking tests result nearly identical in both networks. Wet gluten is an
important baking quality parameter for the users. The percentage of wet gluten is not
correlated with the gluten index, the extensographe energy or the points obtained by
the baking tests. This parameter alone cannot be used for determination of the baking
quality.