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

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.

Keywords

• spring wheat
• organic agriculture
• <i>Fusarium</i> spp.
• mycotoxins
• quality of grain
• flour yield