title: Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat.
abstract: BACKGROUND
  The current study aimed to estimate the effects of organic and conventional production systems and four winter wheat (Triticum aestivum L.) bread cultivars on the technological properties of grain, flour, dough and bread, to increase current knowledge regarding the interactions of the technological properties of winter wheat and assess the cultivars for their suitability for organic production systems.
  
  
  RESULTS
  All the technological properties winter wheat which were investigated were significantly affected by the agricultural production system and cultivars, and some of them, mostly grain quality parameters, by the harvest year. Grain from organic winter wheat had significantly lower protein and gluten contents, lower sedimentation and flour water absorption values, shorter dough stability time and lower loaf volume, but higher values of starch content and stronger gluten, compared with grain from the conventional wheat. For both production systems significant positive correlations of protein content with gluten content, sedimentation value, dough stability time, loaf volume, farinograph water absorption, and negative with starch content, gluten index were determined.
  
  
  CONCLUSIONS
  Statistically significant differences between agricultural production systems were found. The cultivars Ada and Alma had better technological properties that make them more suitable for the organic production system, compared to Širvinta 1 and Zentos.
authors.affiliation: Chemical Research Laboratory, Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Akademija, Kedainiai district, Lithuania. jurgita@lzi.lt
authors.forename: Jurgita
authors.initials: J
authors.lastname: Ceseviciene
authors.forename: Alvyra
authors.initials: A
authors.lastname: Slepetiene
authors.forename: Alge
authors.initials: A
authors.lastname: Leistrumaite
authors.forename: Vytautas
authors.initials: V
authors.lastname: Ruzgas
authors.forename: Jonas
authors.initials: J
authors.lastname: Slepetys
mesh_terms: D001939:Bread / Q000032:analysis; D055598:Chemical Phenomena; D018556:Crops, Agricultural / Q000737:chemistry / Q000254:growth & development* / Q000378:metabolism; D004044:Dietary Proteins / Q000032:analysis / Q000378:metabolism; D005433:Flour / Q000032:analysis; D063427:Food Quality; D058870:Food, Organic / Q000032:analysis; D005983:Glutens / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D006358:Hot Temperature; D006801:Humans; D008097:Lithuania; D055595:Mechanical Phenomena; D009753:Nutritive Value; D058871:Organic Agriculture / Q000379:methods*; D015203:Reproducibility of Results; D012639:Seeds / Q000737:chemistry / Q000254:growth & development* / Q000378:metabolism; D013045:Species Specificity; D013213:Starch / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D014908:Triticum / Q000737:chemistry / Q000254:growth & development* / Q000378:metabolism; D014867:Water / Q000032:analysis / Q000378:metabolism
chemical_list: D004044:Dietary Proteins; D014867:Water; D005983:Glutens; D013213:Starch