Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat

• 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, and how those properties affected the taste and consistency of wholemeal brea

Nyckelord

ecological farming; organic farming; wheat; wholemeal; bread; sensory evaluation

Publikations- och innehållstyp

vet (ämneskategori)

art (ämneskategori)