Published in Scientific Papers. Series A. Agronomy, Vol. LXII, Issue 1
Written by Maria TOADER, Emil GEORGESCU, Paula Ionela NĂSTASE, Alina Maria IONESCU
The objective of these researches was to analyze the quality for bakery industry of some organic and conventional wheat samples on the agricultural market in Romania. Analysis was performed on grains, flour and bread of the organic wheat by comparison with the conventional wheat. For wheat grains we tested: moisture, gluten, starch, proteins, Zeleny index, ash and fiber. For integral wheat flour we performed the following: organoleptic examination; wet gluten content; the index of gluten deformation; gluten index; Falling Number. For bread, we analysed: organoleptic examination; the ratio height/diameter; crumb porosity; crumb elasticity. The chemical composition of organic wheat grains was: 10.73% moisture; 13.25% proteins; 66.27% starch; 1.53% fibre; 1.87 ashes; 35 Zeleny Index. By comparison, for conventional wheat grains were: 11.52% moisture; 12.96% proteins; 67.12% starch; 2.31% fibre; 1.62 ash; 32 Zeleny Index. The results of integral wheat flour include: specific color of wheat milled grist, with smell pleasant, not specific smell of mold, hot or other special smell; the taste was normal, slightly sweet, not bitter or sour, with no mineral impurities; the wet gluten content varied between 30.74% for organic flour and 27.12% for conventional; deformation index was between 5 for organic flour and 3 for conventional flour; 56.43 gluten index was for organic flour and 50.07 for conventional; Falling Number was 247 seconds for organic flour and 234 seconds for conventional flour. Another aspect that was highlighted by determinations organoleptic bread quality assessment where it obtained 23 points for conventional bread and 30 points for organic bread. Thus, the bread obtained good fall into the category (18.1 ... 24 points) for conventional bread and very good, especially in terms of smell and taste for organic bread.
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