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Milling and Baking Quality of Spring Wheat ( Triticum aestivum L.) from Organic Farming

Author

Listed:
  • Beata Feledyn-Szewczyk

    (Department of Systems and Economics of Crop Production, Institute of Soil Science and Plant Cultivation–State Research Institute, Czartoryskich 8 Street, 24-100 Puławy, Poland)

  • Grażyna Cacak-Pietrzak

    (Department of Food Technology and Assessment, Warsaw University of Life Sciences, Nowoursynowska, 159C Street, 02-787 Warsaw, Poland)

  • Leszek Lenc

    (Department of Phytopathology and Molecular Mycology, University of Technology and Life Sciences, Al. Prof. S. Kaliskiego 7 Street, 85-796 Bydgoszcz, Poland)

  • Karolina Gromadzka

    (Department of Chemistry, Poznan University of Life Sciences, Wojska Polskiego 75 Street, 60-625 Poznań, Poland)

  • Dariusz Dziki

    (Department of Thermal Technology and Food Process Engineering, Lublin University of Life Sciences, Głęboka 31 Street, 20-612 Lublin, Poland)

Abstract

The quality of grain products from organic agriculture is an important subject of research for food safety and consumer health. The aim of the study was to examine the grain of spring wheat from organic agriculture according to their infestation by Fusarium spp., mycotoxin content, and technological value for milling and baking processing. The material was grain of 13 spring wheat varieties cultivated in organic systems in 3 years. The results showed that the intensity of Fusarium head blight (FHB) was low and ranged from 0.0% to 5.5% of ears. Grain infestation by Fusarium spp. varied between varieties and years from 1.5% to 18.5%. The colonization of grains by Fusarium spp. did not reflect the intensity of FHB. The lowest grain infestation by Fusarium spp. was noted for the varieties: Waluta, Zadra, and Arabella. Mycotoxin contamination of the grain of tested varieties did not exceed accepted standards. The requirements of the milling and baking industries were generally met by grain and flour of all the tested varieties. On the basis of the 3 year study results related to food safety and processing properties, the varieties most useful for organic production are Arabella, followed by Brawura, Izera, Kandela, Katoda, KWS Torridon, Waluta, and Zadra.

Suggested Citation

  • Beata Feledyn-Szewczyk & Grażyna Cacak-Pietrzak & Leszek Lenc & Karolina Gromadzka & Dariusz Dziki, 2021. "Milling and Baking Quality of Spring Wheat ( Triticum aestivum L.) from Organic Farming," Agriculture, MDPI, vol. 11(8), pages 1-20, August.
    • Handle: RePEc:gam:jagris:v:11:y:2021:i:8:p:765-:d:612537
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    Cited by:

    1. Alessandra Durazzo, 2021. "New Traits of Agriculture/Food Quality Interface," Agriculture, MDPI, vol. 11(12), pages 1-3, November.

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