부산대학교 도서관

To purchase or authenticate to the full-text of this article, please visit this link: http://dx.doi.org/10.1111/j.1365-2621.2008.01838.x Byline: Pierre Gelinas (1), Caroline Morin (2), Judith Fregeau Reid (3), Pierre Lachance (4) Keywords: Bread baking; organic farming; stone-ground flour; whole wheat bread; wheat cultivar Abstract: Summary Stone-ground whole wheat flour is characterised by coarse bran particles and high germ content. Five wheat cultivars were grown over a 3-year period in eight organic farms in Quebec (Eastern Canada) to determine their respective effects on the quality of stone-ground whole wheat bread flour. Grain yield (1.2-3.9 t ha.sup.-1), grain protein content (11.3-13.1%, based on 13.5% moisture) and dough mixing stability (6.9-11.1 min) of whole wheat flour varied much according to the farming sites. Whole wheat flour from AC Brio significantly gave the lowest pan bread volume (P < 0.05) and best results were obtained with Celtic (whatever the farming site) and site #5 (whatever the cultivar, probably with the exception of AC Brio). Thorough wheat cultivar selection and organic field management would be critical to get whole wheat bread with the highest specific volume. Author Affiliation: (1) Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada J2S 8E3 (2) Syndicat des Producteurs de Grains Biologiques du Quebec, Longueuil, QC, Canada J4H 3Y9 (3) Eastern Cereal and Oilseed Research Centre, Agriculture and Agri-Food Canada, Ottawa, ON, Canada K1A 0C6 (4) Ministere de l'Agriculture, des Pecheries et de l'Alimentation du Quebec, Saint-Hyacinthe, QC, Canada J2S 8W7 Article History: (Received 22 April 2008; Accepted in revised form 18 August 2008) Article note: (*) E-mail: gelinasp@agr.gc.ca