The Canadian hard red spring wheat cultivar “Park” was grown in 2005 in Edmonton, AB,
Canada on both conventionally and organically managed land, situated less than 1 km …

The purpose of the project was to study how conventional and ecological farming systems
and different dough kneading intensity affected the baking properties of wholemeal flour …

The sensory qualities of products from sustainable production systems are not well known,
but important for development of such systems. To understand how wheat growing systems …

Bread is one of the main bakery products which is consumed all over the world in large
amounts. It has specific role in nutrition and providing energy to human, due to possessing …

Enrichment of bread with dietary fibres from food industry by-products is an interesting way
to increase consumers' fibres intake on one side, and to decrease by-products on the other …

Preference for refined bread is often cited as a reason for the relatively low consumption of
whole wheat bread; only a few studies, however, have examined consumer preferences …

Whole grain consumption is being promoted due to a number of associated health benefits.
However, whole grain consumption is below recommendations possibly due to the presence …

Organic wheat production has increased in Sweden, and there is a need to describe the
quality of the final product. To optimize utilization of alternatively grown wheat for human …

Abstract Effects of substituting 5, 10 and 15% field pea or defatted soya flour for wheat flour
in a chemically leavened quick bread on physical characteristics of batters and breads, and …

Identifying varieties best suited to local food systems requires a comprehensive
understanding of varietal performance from field to fork. After conducting four years of field …