A COMPARATIVE STUDY ON OBTAINING BAKERY PRODUCTS FROM ORDINARY AND ORGANIC WHEAT
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 2
Abstract
This paper refers to bakery products obtained from organic wheat and from normal harvest wheat. Organic agriculture has its origin, on the one hand, in the desire to intervene in nature in accordance with its laws and, on the other hand, in the need to save the human habitat, where soil fertility and biodiversity represent key components, which must be preserved and improved. Organic agriculture is a sector where Romania has great chances to develop and represents a viable alternative for the future. Starting from a documentary study on the characteristics of the wheat obtained in the organic and in the old system, we have presented the main characteristics of the two types of flour obtained from processing these types of wheat. Two baking tests have been carried out, each one dealing with the two types of flour. In the baking sample sheet, we registered the technological parameters and the results of the final product obtained, i.e. the product named "buns. " In addition to the information extracted from specialized literature, in order to achieve a better understanding of the benefits of organic products, a series of laboratory tests have been carried out on the final product and their results have been interpreted in this paper. As a consequence of the values of the different analyzed parameters, we have reached the conclusion that the flour obtained from organic wheat should be used mainly for making specialties, while conventional wheat should be used in the case of hearth bread, toast bread
Authors and Affiliations
Magda Gabriela Bratu , Daniela Avram
Keywords
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