Population varieties can meet the needs of organic farming as they are composed of diverse
genotypes and have nutritional and sensory characteristics of interest. Their intra-specific …

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 …

Wheat is a staple food in many diets and is currently cultivated worldwide. It provides a large
proportion of the daily energy intake and contributes to food balance. Changes in agro …

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 …

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 …

The growing sensibility toward those foods that are characterized by natural and healthy
features has raised the interest toward alternative wheat cereals. This research was carried …

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 …

A protocol of selection, training and validation of the members of the panel for bread sensory
analysis is proposed to assess the influence of wheat cultivar on the sensory quality of …

In this study, the effect of different durum wheat varieties on the sensorial and nutritional
quality of bread was assessed. In particular, bread manufactured with six wheat cultivars …