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Comparison of the Quality of Wheat, Flour and Bread Derived from Organic and Non ...

Today, there is an increase in demands for healthful food which are less harmful for the environment. These nutritional products which are called ‘Organic Food’ include animal and vegetarian food which use natural systems to be produced not the term ‘genetic’ and ‘chemicals’ such as fertilizers, insecticides, fungicides, and  herbicides. Not using poison and agricultural stands in cultivation of organic products has been significant only in human and environment health in that not using the chemicals leads to a reduction in the products’ quality and an increase in issues regarding alternate industry and the products’ production. In order to study the quality of wheat, flour, and bread, organic and non-organic cultivation, wheat line N 19-80, obtained from Golestan province, a research was done in Zar Flour Company. In this experiment, chemical and physical properties of wheat also rheological properties of produced bread were studied. The results indicated that there is a significant difference between wheat (grain weight, hectoliter, protein level, gluten level and index, falling value, zeleny sedimentation value) and the produced flour (Wheat ash, gluten level and index, falling value, zeleny sedimentation value, dough development time, dough water absorption, dough firmness). Also there was a significant difference in in bread’s properties (bread’s volume) produced from them. The results show that the quality of organic wheat, flour and bread is lower than the non-organic ones.

Nevertheless, consumers are willing to consume the organic products for their healthful aspects.

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